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    You are here: Home / Desserts / Chocolate Whipped Cream

    Chocolate Whipped Cream

    Last Updated March 6, 2022. Published July 21, 2020 By Lorie 39 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Chocolate whipped cream in bowl and on spatula.

    A handful of simple ingredients and 10 minutes are all you need to make this rich and creamy chocolate whipped cream recipe. Perfect for frosting cakes and cupcakes, topping ice cream and straight from the spoon. A chocolate lover's dream!

    Bowl of chocolate whipped cream in bowl.

    If you aren't making your own whipped cream, then I promise you are missing out. And if you aren't making this chocolate whipped cream recipe then honestly, you are gonna want to fix that, and fast.

    Chocolate whipped cream is this creamy, fluffy, almost mousse like dream that you can add to so many recipes. Cakes, cupcakes, on top of ice cream, treat fillings and so so much more.

    But most definitely straight from the spoon.

    Why this is the Best Chocolate Whipped Cream:

    • It's ready in 10 minutes. Sure, the stuff in the can is ready when you pull it from the fridge, but this homemade chocolate whipped cream recipe takes only ten minutes of your time.
    • The texture is so light and creamy. Have I eaten this whipped cream as the dessert alone before? Yes! It is that good. The texture is creamy and mousse like and has a nice lightness as well.
    • It's versatile. Perfect right on top of a sundae topping but also gorgeous as cupcake frosting piped high.
    • Most importantly: it's so delicious! You will want to eat it straight from the spoon.

    Ingredient Notes:

    • Make sure you use heavy whipping cream versus just "whipping cream" if you are planning to use this chocolate whipped cream for piping or frosting, the heavy whipping cream will hold its shape much better. Heavy whipping cream has a higher fat percentage and will make for a thicker, richer whipped cream.
    • To add a richness to the flavor of this whipped cream recipe, you can add espresso powder. It really brings out the chocolate flavor.
    • Not all cocoa powders are equal. Many factors can alter the flavor of cocoa powder. The dutch process versus natural process styles of making cocoa powder has long been debated by bakers. The color can easily be darkened in this whipped cream recipe by using a dutch processed cocoa powder and lightened with natural processed powder.
    Cream, cocoa, powdered sugar, vanilla and salt on a counter and labeled.

    Step-by-Step Instructions:

    • Add all of the ingredients to a medium mixing bowl. I prefer a bowl that is relatively deep if using a hand mixer. This will keep any of the mess away and you won't have cream flying out at you. If using a standing mixer, the bowl it comes with is perfect. (step 1)
    • Whip on medium for about 4-5 minutes or until stiff peaks start to form. Once the stiff peaks start to form, your whipped cream is set. You don't want to over mix this or it will become lumpy and lose that creaminess. (step 2)
    • Cover and chill until you are ready to use it. You can use this as a frosting, a filling and so much more.
    Whipping cream in bowl and then whipped.

    For a dairy free variation:

    I have actually made this recipe dairy free as well. If you would like to make a dairy free chocolate whipped cream, you will want to use about 2 cans of full fat coconut milk.

    Do not buy the store brand coconut milk unless you really trust it. I haven't had luck with any store brand versions. Chill the coconut milk at least overnight so that the thick cream and liquid separate.

    Remove the watery part from the can and add the thickened, chilled coconut cream to the mixing bowl with the other ingredients. From, everything else should be the same.

    The dairy free version of the chocolate whipped cream won't be quite as sturdy and thick as the version with dairy. It will still be delicious and will be dairy free if that is what you need!

    Chocolate whipped cream on spatula.

    Expert Tips:

    • You do NOT want to over whip the cream. Once the stiff peaks start to form, the whipped cream should be ready. It will become lumpy and grainy and look almost like freshly churned butter. However, I have read that whisking in a few extra tablespoons of cream can help fix the problem.
    • Temperature matters. Make sure your cream is very cold when making this chocolate whipped cream. You can also chill your bowl and mixer tools if desired. You will be much more successful with cold cream!
    • For a fun family activity, you can add the ingredients into a jar that will hold about 4 cups or half the recipe for easier handling, and SHAKE, SHAKE, SHAKE until ready!
    • If your whipped cream tastes too bitter, you can add a tablespoon or two more powdered sugar. You can also add a tablespoon of regular sugar. One last option is to add another pinch of salt.

    What to serve with this recipe:

    • Easy Vanilla Cupcakes
    • Easy Mocha Cupcakes
    • No-Churn Peanut Butter Cookies and Cream Ice Cream
    • Oreo No-Bake Cheesecake Cups
    • Flourless Nutella Mug Cake
    • Tiramisu Hot Fudge Sundae
    • Bailey’s Dark Chocolate Avocado Mousse
    • Salted Peanut Butter Skillet Cookie {Gluten Free}

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    Chocolate Whipped Cream in bowl.

    Chocolate Whipped Cream

    A handful of simple ingredients and 10 minutes are all you need to make this rich and creamy chocolate whipped cream. Perfect for frosting cakes and cupcakes, topping ice cream and straight from the spoon. A chocolate lover's dream!
    4.91 from 42 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Total Time: 15 minutes
    Servings: 16 ¼ cup servings
    Calories: 116kcal
    Author: Lorie Yarro

    Ingredients 

    • 2 c heavy whipping cream
    • ¼ c heaping cocoa powder
    • ⅓ c powdered sugar
    • 1 teaspoon vanilla extract
    • pinch of sea salt
    • Optional add in: 1 teaspoon espresso powder

    Instructions

    • In a medium bowl, combine all of the ingredients. Using a hand mixer or a standing mixer with a whisk attachment, whip on medium until stiff peaks start to form. This will take 4-5 minutes.
    • Chill until ready to serve. Enjoy this straight off the spoon or as a light and fluffy frosting for cakes or cupcakes, a filling for desserts and so much more!

    Notes

    • You do NOT want to over whip the cream. Once the stiff peaks start to form, the whipped cream should be ready. It will become lumpy and grainy and look almost like freshly churned butter. However, I have read that whisking in a few extra tablespoons of cream can help fix the problem.
    • Temperature matters. Make sure your cream is very cold when making this chocolate whipped cream. You can also chill your bowl and mixer tools if desired. You will be much more successful with cold cream!
    • If your whipped cream tastes too bitter, you can add a tablespoon or two more powdered sugar. You can also add a tablespoon of regular sugar. One last option is to add another pinch of salt.

    Nutrition

    Calories: 116kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 43mg | Fiber: 1g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

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    Reader Interactions

    Comments

    1. Gretchen Evanson says

      April 23, 2022 at 5:23 pm

      One question, what are the amounts for ingredients?

      Reply
      • Lorie says

        April 23, 2022 at 8:19 pm

        Hi! Scroll down to the bottom where the recipe card is. Or hit the “jump to recipe” button.

        Reply
    2. Morgan says

      February 26, 2022 at 10:24 am

      3 stars
      Followed instructions as stated and the cream was wayyyy to soft to use for anything. Iced my cake with it and it just fell right off! Had to scrape it and resort to buttercream last minute. Not sure what went wrong. Tasted good but was almost soupy after being whipped/and put in fridge.

      Reply
      • Lorie says

        February 26, 2022 at 3:56 pm

        Hi Morgan! Sorry to hear! This probably means the whipping cream was not cold enough before whipping it. That is usually the biggest reason whipped cream won’t hold up. If you freeze the whipping cream for about 10 minutes along with the bowl that should do the trick. Heavy whipping cream that is on the verge of expiration can also have issues whipping. If the cream comes to stiff peaks when making it; it should set and become stiffer in the fridge. Hope that helps!!!

        Reply
    3. Idalis says

      February 10, 2022 at 12:01 pm

      Hi! Thanks for the recipe. Do you recommend the use of gelatin or any other stabilizer to use it as cake frosting?

      Reply
      • Lorie says

        February 10, 2022 at 3:38 pm

        Hi! You shouldn’t need to. I have had many readers make it as is and use it for frosting successfully. The corn starch in the powdered sugar should help stabilize it. Hope that helps!

        Reply
    4. Pat says

      January 26, 2022 at 4:32 pm

      Can you freeze this?

      Reply
      • Lorie says

        January 26, 2022 at 4:57 pm

        Yes you can! It’s even delicious eaten straight from the freezer in my opinion! Ha

        Reply
    5. Doug says

      January 18, 2022 at 9:52 pm

      Rookie here…. After frosting, does the cake need to be kept in refrigerator? Won’t the frosting get soggy or loose it’s substance?

      Reply
      • Lorie says

        January 18, 2022 at 10:20 pm

        Hi! Yes, chill the cake once iced. Remove from the fridge about 30 minutes before serving.

        Reply
      • Unknown says

        February 14, 2022 at 3:36 pm

        For whipped cream icing or any that has dairy, yes but some icings don’t need to be refrigerated immediately such as buttercream and even cream cheese (tho it’s recommended as homemade cream cheese icing does spoil very fast vs the story bought canned kind).

        Reply
    6. Bill says

      January 18, 2022 at 2:25 pm

      5 stars
      This is the easiest recipe and it tastes awesome ! I think its the first good frosting I've made from scratch. I got so tired of the greasy shortening based frostings and I just don't like buttercream. This is fast, easy and worked perfectly. I threw everything in the mixer bowl, set my timer for a few minutes and boom, Perfect frosting. THANKS !

      Reply
      • Lorie says

        January 18, 2022 at 10:21 pm

        This makes me so happy, Bill! I always have to save a few spoonfuls for myself. It's my favorite!

        Reply
    7. Sandy Rocco says

      November 12, 2021 at 4:22 pm

      Unsweetened cocoa powder?

      Reply
      • Lorie says

        November 12, 2021 at 4:38 pm

        Yes!!

        Reply
    8. Holly says

      October 07, 2021 at 9:30 am

      5 stars
      Can I refrigerate the whipped cream for 1-2 days?

      Reply
      • Lorie says

        October 07, 2021 at 9:35 am

        Absolutely you can!!

        Reply
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