This chocolate whipped cream is soft, fluffy, and ready in just 5 minutes! It's an easy recipe made with just three ingredients - cocoa powder, sugar, and heavy whipping cream for a quick and easy chocolate whipped cream frosting you can use to decorate cakes and cupcakes or add to hot chocolate! Stabilized chocolate whipped cream option included!
This homemade chocolate whipped cream is perfect for frosting cakes, cupcakes, and mini desserts! It's creamy, soft, fluffy, and melts in your mouth! Best of all, it's made with just three ingredients and ready in only five minutes! You'll never go back to store-bought again!
Types of Cocoa Powder
The type of cocoa powder used will affect the flavor and color of the chocolate whipped cream.
- In a large bowl, add the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract (if using). Using a hand mixer, stand mixer, or whisk, beat on low speed until the cocoa powder and sugar are mixed in. Then increase to high speed for firm or stiff peaks.
- Once soft peaks form, check every 10 seconds as it's very easy to over whip. A telltale sign of over whipped cream is a grainy or curdled texture.
Stabilized Chocolate Whipped Cream
If you've experienced whipped cream quickly deflating and losing its shape, or if you plan to use this for layered cakes or need to pipe elaborate shapes, I highly recommend making stabilized chocolate whipped cream.
It holds its shape and doesn't deflate as easily as regular whipped cream. Use gelatin or powdered non-fat milk powder to add more structure and integrity to the whipped cream.
Chocolate Whipped Cream
- 2 cups heavy whipping cream - chilled; See Note 1
- ¼ cup cocoa powder - unsweetened and sifted; See Note 2
- ¼ to ⅓ cup powdered sugar - See Note 3
- 1 teaspoon vanilla extract - (optional)
Stabilized Chocolate Whipped Cream (Optional)
- 2 teaspoons unflavored gelatin - vegetarian option in Note 4
- 2 Tablespoons water
- 3 Tablespoons heavy whipping cream
- (Optional) Stabilized chocolate whipped cream: Add the water and gelatin in a microwave-safe bowl and microwave for 5 to 10 seconds until the gelatin is melted and dissolved. While still liquid, add the heavy whipping cream (the smaller amount) and mix together until well combined. Note: Adjust the recipe with a bit more sugar and cocoa powder due to added gelatin mixture.2 teaspoons unflavored gelatin, 2 Tablespoons water, 3 Tablespoons heavy whipping cream
- Whip together: In a large bowl, add the heavy whipping cream, cocoa powder, powdered sugar, vanilla extract (if using), and gelatin mixture (if using). Using a hand mixer, stand mixer, or whisk, beat on low speed and then increase to high speed until stiff peaks form. Tip: Once soft peaks form, check every 10 seconds as it's easy to over-whip. A telltale sign is a grainy or curdled texture.2 cups heavy whipping cream, ¼ cup cocoa powder, ¼ to ⅓ cup powdered sugar, 1 teaspoon vanilla extract
- Use or store: Use immediately to decorate and frost cakes or cupcakes. Or store it in the fridge or freezer. See Note 5.
✎ Recipe Notes
- Heavy whipping cream - You may find products labeled 'whipping cream,' 'heavy whipping cream,' and 'heavy cream' at your grocery store. The name differentiates the percentage of milk fat in the cream. Use heavy cream or heavy whipping cream as the name is interchangeable. This results in a thicker, creamier whipped cream.
- Cocoa powder - The type of cocoa powder used will change the flavor and color of the whipped cream. Dutch process cocoa powder is darker in color and less bitter with a smoother, more mellow taste compared to natural cocoa powder, which has a fruity, astringent flavor. For an even darker color, use black cocoa powder which is a highly alkalized version of Dutch process cocoa powder.
- Powdered sugar - Powdered sugar contains cornstarch which helps with stabilization but leads to a bit of graininess. If desired, substitute ⅓ cup of powdered sugar for ¼ cup of fine granulated sugar.
- Vegetarian substitute for gelatin: Substitute 1 teaspoon of gelatin for 1 tablespoon of nonfat milk powder (skim milk powder). No need to dissolve this with water and heavy cream. Just add it straight in with the sugar.
- Store - Refrigerate for up to 2 days in an airtight container. After 2 days, it will start to deflate. Freeze for up to 1 month in an airtight container. Freeze individual portions (pre-piped) and place them on top of desserts when ready to serve. It will thaw beautifully in minutes.
- Chill the bowl and whisk/beater attachments in the fridge or freezer for 10 to 15 minutes for best results.
- To avoid over whipped cream, check every 10 seconds once soft peaks form.
- For layered cakes and desserts, I highly recommend using stabilized whipped cream. It will hold up better under the weight of layers and hold its shape better compared to regular whipped cream.
*Nutritional information is an estimate, calculated using online tools.
Yes you can make this up to two days in advance and store it in the fridge in an airtight container. Or you can freeze individual portions (pre-piped) and place them on top of desserts when ready to serve. It will thaw beautifully in minutes.
To use in a layered cake, I recommend using a stabilizer like gelatin or non-fat milk powder so it holds up to the layers.