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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


  • 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