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Chocolate whipped cream piped in a cup.
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5 from 245 votes

Chocolate Whipped Cream

This chocolate whipped cream is soft, fluffy, and ready in just 5 minutes! It's easy to make with just three ingredients - cocoa powder, sugar, and heavy whipping cream for a quick and easy chocolate whipped cream frosting you can use on cakes, cupcakes, and hot cocoa!
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 241kcal

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
    Chocolate whipped cream in a bowl with a whisk.
  • Use or store: Use immediately to decorate and frost cakes or cupcakes. Or store it in the fridge or freezer. See Note 5.
    Chocolate whipped cream piped into a glass cup.

Notes

Makes approximately 4 cups of chocolate whipped cream.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Calories: 241kcal | Carbohydrates: 11g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 17mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg