Chocolate Whipped Cream

Homemade Whipped Cream Ingredients

Just three simple ingredients make up this chocolate whipped cream frosting. Be sure to scroll to the recipe card at the bottom of the post for the full list of ingredients and their measurements.

• Granulated sugar: Adds just enough sweetness.
• Cocoa powder: Where this recipe gets its rich chocolate flavor.
• Cold heavy cream: Heavy cream or heavy whipping cream gives the frosting its thick, fluffy texture. This recipe only works with heavy cream. I do not recommend replacing this with something like half and half or another ingredient with a lower fat content.

How to Make Chocolate Whipped Cream

Here is a brief overview of how this easy chocolate whipped cream recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

• Chill your bowl and beaters. The best way to get them really cold is to put them in the freezer for 15 minutes and pull them out right before using them. It is crucial that they are very cold.
• Combine the sugar and cocoa powder. Whisk together the sugar and cocoa powder in the cold bowl.
• Add the cold cream. Start on low speed until the ingredients start to combine then increase to high speed.
• Mix them together. The liquid will become thick and soft peaks will begin to form. Continue beating until it reaches your desired consistency. Use right away or refrigerate.

Storing Whipped Cream

This whipped cream frosting recipe can be stored in the refrigerator for up to two days. If it begins to separate after refrigeration, take it out and beat it more using a hand mixer.

You can also freeze this chocolate whipped cream. Transfer to a freezer-safe container with some room at the top for it to expand. Store in the freezer for up to three months. Allow to thaw in the refrigerator when ready to use.

Tips and Tricks

This really simple recipe works very well, but only if all of the steps are followed.

• You must make it in a metal bowl with metal beaters. A glass bowl will not be the right temperature for mixing.
• The bowl and the beaters must be VERY cold. This is only accomplished by putting them in the freezer before using them. Please do not try to get them cold in the refrigerator. It has to be the freezer.
• Make sure your heavy cream is cold. It should be chilled anyway since it is a dairy product, but make sure it is cold before using it in this recipe.
• Be careful not to overmix. Overmixing your whipped cream will result in lumps. If this happens, simply stir in a little more heavy cream by hand and it should return to the right consistency.

Piping on Cupcakes

This recipe is thick enough to pipe on cakes, cupcakes, or cookies. Just look at those gorgeous ribbons.

Make sure you beat the whipped cream long enough that it becomes very thick with stiff peaks. When adding it to the piping bag (I linked a great set below), make sure that you really push it down so you don’t get pockets of air.

Pipe onto cupcakes right before serving them. This is a great substitute for frosting, but it won’t last if cupcakes are sitting out. Be sure to refrigerate any leftover cupcakes that are frosted.

How to Use Chocolate Whipped Cream

There are so many great ways to eat this chocolate whipped cream from chocolate cupcakes to Hot Chocolate, but my favorite would probably be off the beaters.

• I love my Cookie Cakes with a topping, and this would be perfect!
• It would be amazing on top of this Slow Cooker Hot Fudge Brownie!
• I loved it on top of my Iced Coffee.