Chocolate Whipped Cream

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!

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.

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.

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!

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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