Summary:
You know that last slurp of chocolate cereal milk at the bottom of the bowl? The one you secretly love more than the cereal itself? Yeah, we turned that into whipped cream. This Cocoa Krispies Cereal Milk Whipped Cream is rich, fluffy, chocolatey, and weirdly addictive. Use it on cakes, hot cocoa, waffles, or just grab a spoon. We’re not judging.
Prep Time: 10 minutes
Cook Time: 0 minutes
Additional Time: 30 minutes (steeping + chilling)
Total Time: 40 minutes
Servings: Makes about 2 cups
Diet: Vegetarian
Method: Infusion + whipping
Ingredients
- 1 ½ cups heavy cream (cold)
- 1 cup Cocoa Krispies cereal
- 2 tablespoons powdered sugar (adjust to taste)
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
1. Infuse the Cream
In a medium bowl, pour the heavy cream over the Cocoa Krispies. Stir gently and let the cereal steep for about 20–25 minutes in the fridge. It’ll look weird. That’s fine.
2. Strain Like You Mean It
After steeping, strain the mixture through a fine mesh sieve or cheesecloth into a clean mixing bowl. Gently press down on the cereal to extract every last drop of that sweet, chocolatey cream. Discard the soggy Krispies (unless you’re into that, no judgment).
3. Chill Again (Optional but Smart)
Pop the strained cream back into the fridge for 5–10 minutes to make sure it’s properly cold before whipping. Warm cream won’t whip. Don’t fight physics.
4. Whip It Good
Using a stand mixer or hand mixer, beat the cereal milk cream on medium-high speed until soft peaks begin to form.
5. Sweeten + Flavor
Add powdered sugar, vanilla, and a pinch of salt. Keep whipping until you get those perfect medium peaks — fluffy but still spreadable. Do not over-whip unless you’re actively trying to make cereal-flavored butter.
6. Serve Immediately or Chill
Scoop generously onto hot chocolate, coffee, cakes, pancakes, waffles, or directly into your mouth. Store leftovers in the fridge for up to 24 hours.
Notes
- Want it thicker?
Add 1 tablespoon of mascarpone before whipping for stability. - Flavor boost:
A tiny drop of espresso powder can intensify the chocolate flavor without overpowering it. - Other cereal options:
This works with Fruity Pebbles, Cinnamon Toast Crunch, or even Frosted Flakes if you’re feeling chaotic. - Vegan version:
Use full-fat coconut cream, steep the cereal the same way, and whip with a touch of powdered sugar. - Serving ideas:
Top brownies, fill cream puffs, layer in trifles, pipe into tart shells, or freeze into cereal milk semifreddo.
Final Word
This Cocoa Krispies Cereal Milk Whipped Cream is what happens when your childhood meets your grown-up dessert obsession. It’s creamy, chocolatey, and wildly unexpected in the best way. Minimal effort, maximum flavour flex. So yeah… make it, eat it, and maybe don’t tell anyone it’s this easy. Let them think you’re a genius.
