Add the cream to the bowl of a stand mixer (or hand mixer), stir in the powdered sugar, adding slowly. On medium-low speed whip the cream to form soft peaks.
Slowly add in the remaining ingredients until incorporated and whip until medium to hard peaks form. Just until the cream will stand up on its own. Do not overwhip or you will have chocolate butter! (yum.)
The addition of cornstarch to this recipe helps it stay thicker and last longer.
You can substitute vanilla bean past with vanilla extract 1:1.
Do not over-mix this recipe or you will turn out with butte, you will want it to form peaks that will stand up on their own when lifted.
You can make this richer by adding special dark cocoa powder instead.
This is stable enough to frost cakes, use as toppings for cupcakes or use in layered desserts without the worry of it melting.
Chocolate whip cream Recipe found on https://thissillygirlskitchen.com/chocolate-whipped-cream/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.