Chocolate Whipped Cream comes together with only three ingredients! It is easy to make and the perfect addition to any dessert. You can even use it as frosting.
Homemade whipped cream is a super simple recipe to make, but did you know that you can make it chocolate? You can! It’s perfect for chocolate lovers!
A chocolate version of my whipped cream, this recipe is even sturdy enough to top a cupcake!
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.
My Favorite Mixer
I always like to give you guys the option of a bowl with a hand mixer or a stand mixer when I write my recipe instructions so you can use what you have on hand. But if I’m being honest, my stand mixer just makes baking so much easier because my recipe can mix away while I gather ingredients or prepare the next step. I love my Kitchen Aid Stand Mixer and the various attachments it comes with. They last forever so it is something you can depend on in your kitchen for years to come.
Kitchen Aid Stand Mixer
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.
Piping Set
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.
If you make this homemade whipped cream recipe and love it, come back and tell me! I love hearing from you!
Chocolate Whipped Cream
Ingredients
- 2 tablespoons granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 cup heavy cream cold
Instructions
- Place a metal mixing bowl and metal beaters or the metal bowl of a stand mixer and the whisk attachment in the freezer for 15 minutes.
- In the bottom of the cold mixing bowl, whisk together the sugar and cocoa powder.2 tablespoons granulated sugar, 3 tablespoons unsweetened cocoa powder
- Pour in the heavy cream. Beat with the cold metal beaters until soft peaks begin to form. Use on your favorite desserts.1 cup heavy cream
- Store in an airtight container in the refrigerator for up to 48 hours.
Rita says
Yuck, it came out stiff enough to pipe but i had to whip it for longer than expected to get the sugar fully dissolved, I think using confectioners sugar is much better.
I’m sorry to hear that you didn’t like it. My experience wit this is that it’s quite easy to get the sugar to dissolve.
Carrie Palmer says
I always use granulated sugar in my whipped cream. Within a half hour of whipping it is all dissolved and awesome.
James says
Easy to make
Jen says
Big hit!! I’d like to put this on everything. Initially was making this as layered filling for my chocolate cake. I made chocolate mousse as icing, and I’m wishing I had used the chocolate whip I stead as it is far more stable. Thank you.
I’m so happy that you liked it!
Rebecca says
Simple, easy and delicious! I’ll definitely be using this recipe again. :)
So glad to hear that you liked it!
Mic says
Have you tried this recipe and stabilizing the whipped cream with gelatin? I am going to pipe this on a cake and need it to be very stable. Just curious as I would prefer to make the chocolate version of whipped cream, but of course need it stabilized.
I haven’t tried that. If you give it a go, let me know how it turns out.
Julie says
I made this with a 50s sunbeam mixer, it has a milk glass bowl and beater I put the bowl in the freezer for 10-15 minutes as you stated then took it out and immediately started making to whipped cream it turned out wonderful I was nice and thick! Delicious!!! I also added a bit of vanilla for some added sweetness it’s perfect! Thank you for this quick easy yet delicious recipe!
I’m so glad that you liked this recipe, Julie!
Melissa says
I added a half tsp vanilla extract snd a half tsp mint extract for an Andre’s Candies type flavor and it was delicious!
paul marro says
i always allow a couple of hours, refrigerated, for the sugar to breakdown
and have used oetkers whip it as a stabilizer.. works great doesnt affect taste.. note.. i use half the prescibed amount of whip it
M B Mehdi says
I had my doubts about this, but after seeing it on a few websites, I gave it a go. This is far, far too bitter and it tastes like chocolate mousse, it’s not suitable for frosting.
I’m really sorry you didn’t enjoy this recipe, we really love this.
Sheila says
This turned out perfect. I only had granulated sugar on hand and most recipes call for powdered sugar. I stumbled upon your recipe and it’s simply fantastic. Followed all your steps and had no issues. It’s just the right amount of sweetness which I love too.
I’m so glad you liked it!