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!
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