White Chocolate Whipped Cream
A perfect topping that can replace Cool Whip.
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White Chocolate Whipped Cream is your way to have a dollop of whipped cream without melting into a wet pool. White chocolate, harmonized with heavy cream, creates a structure that will be flavorful and satisfying as the dessert it garnishes.
White Chocolate Whipped Cream is a great alternative to classic whipped cream. It pipes beautifully and doesn’t melt so quickly. It is also a great homemade substitute for processed Cool Whip.
Once the white chocolate and heavy cream are warmed up, they are whisked together until no lumps of white chocolate remain. The bowl is wrapped in plastic and then refrigerated overnight.
Pull the chilled mixture out of the fridge, add the vanilla, and whip until stiff peaks form.
This is a great topping for pies, cobblers, and ice cream, but it’s also great to use instead of Cool Whip in freezer desserts or fruity treats.
This White Chocolate Whipped Cream is super versatile and can be flavored to suit any season—lemon for spring, cinnamon for fall, and peppermint for winter!
White Chocolate Whipped Cream
Yield(s): Makes about 8 servings
15m prep time
10m cook time
8h inactive
Allergens: Milk
you're making mealtime meaningful.
Ingredients
- 4 ounces white chocolate, finely chopped
- 2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
Preparation
- In a microwave-safe bowl add the white chocolate and microwave in 30-second intervals, stirring between each interval, until completely melted.
- In another microwave-safe bowl, heat heavy cream until warmed up, about 2 to 3 minutes. Add the warmed heavy cream to the melted white chocolate, whisking to combine, there should be no lumps or chunks of white chocolate.
- Wrap the bowl with plastic wrap and refrigerate for a minimum 8 hours (preferably 1 day).
- Once completely chilled add vanilla and whip the heavy cream-white chocolate mixture, whipping until fluffy and stiff peaks form. It can be used immediately or stored in the fridge for up to 5 days. Enjoy!
Recipe adapted from Food Meanderings.