Chill the bowl and beaters orwhisk in the freezer for at least 10 to 15 minutes. See note 3
Pour the cream into the chilledbowl.
Add the coffee granules, powdered sugar and cocoa powder (if using) to the cream.
Using a stand mixer or hand mixer, beat the cream for about 3 to 4 minutes on medium speed. Mixer speed settings vary, so observe the texture of your whipped cream.
Beat until the mixture reaches the desired consistency.
To pipe over beverages, the cream is best whipped to a softer consistency. Watch for soft peaks (3 to 4 minutes). The trails in the cream become more solid. After lifting the beaters out, the cream will hold its lines but the top peaks will be soft and after a second or two will fall back on itself.
If you are using the cream to cover or frost a cake, beat until firm. Watch for firm peaks (5-6 minutes). The trails in the cream will become stiffer and stiffer, and the cream will take on volume. If you take your whisk out of the cream, the peaks in the whipped cream will cling firmly. This is typically the best stage to stop whipping the cream.