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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.
- Natural cocoa powder – Lighter in color with a fruity, acidic, and slightly bitter flavor. Easily accessible and found in grocery stores.
- Dutch process cocoa powder – This is an alkalized cocoa powder that results in a darker and less bitter flavor compared to natural cocoa powder. The high pH level results in a smoother, more mellow taste compared to natural cocoa powder.
- Black cocoa powder – Darkest in color, almost black (think Oreo cookies), which is a highly alkalized version of Dutch process cocoa powder. Use if you want a very dark-colored chocolate whipped cream.
Ingredients
- 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– Use any unsweetened cocoa powder you’d like. I chose a Dutch processed cocoa powder for its darker color.
- Sugar – Use powdered sugar for more stability or fine sugar for a smoother texture. Powdered sugar contains cornstarch which helps stabilize the whipped cream but results in a grainier texture compared to using fine sugar.
Steps
- 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.
Troubleshooting
- Over whipped cream – It’s very hard to recover whipped cream after it’s been over whipped. Some articles state you can add heavy cream and gently mix but unfortunately I have not had good results with that and recommend starting over.
- Doesn’t hold shape – If it deflates easily and doesn’t hold its shape, I recommend using a stabilizer to help with its structural integrity.
- Too bitter – Use Dutch processed cocoa powder for a smoother, mellow flavor. Natural cocoa powder can be bitter and acidic.
Chocolate Whipped Cream
Ingredients
- 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
Instructions
- (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.
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 1/3 cup of powdered sugar for 1/4 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.
Tips:
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
We are big hot chocolate drinkers, and this was perfect atop my cup of cocoa this morning!! Yumm!
Great recipe! Made individual dessert cups and topped it off with this whipped cream. It froze great overnight too. Thanks!
Excellent recipe. I’ve always served chocolate desserts with just plain whipped cream now will be serving it with this chocolate whipped cream. I had no idea how simple and easy it was to make it and the chocolate flavor is just perfect!
Can I make this using using chocolate syrup or is that too thin? Really want to try this recipe!
Hi Jamie,
I made your delicious chocolate whipped cream – I would leave you 10 stars if I could!
We wanted something to enjoy the last of the Summer berries from the garden but didn’t have enough to make ice cream, so made this – so good, easy to eat by the spoonful!
I see you have many more delicious recipes on your blog, and I am looking forward to trying them soon.
All the best, Sophie
Perfect! Just what I wanted for my chocolate cupcakes.
Freeze It in covered bowl and it makes pretty great ice cream
Very very good recipe for a light and fluffy whipped cream. Not overpowering but chocolatey enough to taste.
Hi Jamie!
I tried this chocolate whipped cream to serve with cake for dessert. It worked a treat, and there wasn’t any left (in fact, I think it was more popular than that cake!)
Next time, I am going to try a layer cake and will follow your instructions to make it stabilized.
Thanks for your tips and troubleshooting – I was sure to not overwhip my cream!
Wonderful ! I used Ghirardelli’s premium cocoa. Followed recipe and made individual shortcakes with raspberries and topped off with chocolate whipped cream . Big hit !!!
It was good!
HAPPY EASTER! I made this cake with the mascarpone icing for Easter dinner and my husbands birthday today. We have not yet eaten the cake but the batter baked up well (I made a double layer) and tasted good. I did add a little extra chocolate. The icing was a little thick for me so I whipped up this chocolate whipped cream and folded it in. It was perfect and I know my sweet eating family will love it! Thank you for sharing.
Added 1/3 cup of powdered sugar. Was just the right amount of sweetness.
AWESOME RECIPE!! Thank you! Question Will this recipe be enough to icing a 9 x 13 sheet cake?
This is such an easy and quick dessert to put together, the whole family loves it!
This is so easy and delicious. I am so excited to make this for the kids this weekend.
Omg this whipped cream is so good! We used it as a topping for pancakes and it was a hit!
This was perfect for a chocolate lover like me. 🙂
This whipped cream has such a fantastic texture Jamie! I love how easily it comes together too. So good!
This whipped cream is fabulous! It has the perfect chocolate flavor, and making it is as simple as can be.