GlutenFreegan Chocolate Whipped Cream
Preparation time: 2 minutes in a mixer, 15 minutes by hand
Makes: Enough to cover two 23cm/9in cakes or 24 cupcakes
Ingredients:
-
750ml cold coconut cream
-
100g icing sugar
-
40g cocoa powder
1) Whip the cream on high speed in a mixer until it thickens and forms soft peaks
2) Lower the speed on the mixer and add the icing sugar and cocoa powder one spoonful at a time
3) Return the mixer to high speed until it forms stiff peaks
4) The whipped cream can be used immediately or saved in the refrigerator in a sealed container for four days
