No matter how much you make I know there will be none left! (Although if you do - you can put it in a sealed plastic or glass container for up to 3 days.) Now you will note I use coconut sugar rather than regular sugar (you can get this from Amazon like I did. It tastes and converts like sugar without the high glycemic impact on your system).
Chocolate Marscapone Whipped Cream
- 1/2C heavy whipping cream
- 1/2C marscapone cheese
- 1t vanilla extract (the real stuff)
- 1T cocoa powder
- 1T coconut sugar (I get mine on Amazon.com but if you are good w/ regular sugar that's fine too - measure it 1 for 1)
stick your mixing bowl & the beaters in the freezer for about 20mins. When done - it's not super pretty unless you pipe it onto the cake all fancy but the stuff doesn't stick around long enough at my house for it to get pretty. Enjoy!!!