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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!
If you aren't making your own whipped cream, then I promise you are missing out. And if you aren't making chocolate whipped cream 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.
Once you make your own whipped cream at home, you really will never want to go back. Just some heavy cream, powdered sugar, vanilla and cocoa powder, and a whopping ten minutes is all you will need.
Can't beat that!
What you will need:
- 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 it's shape much better. Heavy whipping cream has a higher fat percentage and will make for a thicker, richer whipped cream.
How to make this recipe:
- 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 version:
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!
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!
- 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!
Try serving this whipped cream with these recipes:
- Easy Vanilla Cupcakes
- Easy Mocha Cupcakes
- No-Churn Peanut Butter Cookies and Cream Ice Cream
- Peanut Butter Chocolate Crusted French Toast
- 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
Ingredients
- 2 c heavy whipping cream
- ¼ c heaping cocoa powder
- ⅓ c powdered sugar
- 1 tsp vanilla extract
- pinch of sea salt
- Optional add in: 1 tsp 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!
- 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!
Hi can I use melted chocolate instead of cocoa powder? If yes may I know the recommended portion? Thank you
Hi! If using melted chocolate, you will want to use about 6 ounces. You will want to add all the ingredients to a sauce pan and cook to combine and melt the chocolate. Then transfer to the fridge to cool for at least 4-6 hours before whipping. I have not done this personally, but from what I have read, that should work.
Should I use unsweetened cocoa powder or sweetened?
I used unsweetened. If sweetened is all that you have, you can start with a little less if you are worried it will be too sweet.
I found the frosting to be pretty bitter even after using 2 cups of powdered sugar. I will try to make this again and tweak it by using less cocoa.
Sorry to hear this Lisa! I am assuming you meant 2 cups whipping cream? You can add a touch of regular sugar too to help balance it out next time if you would like!
This sounds like an amazing recipe but I was wondering what does "1/4 heaping cup of cocoa" mean? I don't understand the heaping part. Maybe you could tell me all the ingredients in grams? If it's not too much trouble 🙂🌼
Hi! A heaping scoop just means that you don't level the cup when measuring. To play it safe you could do 1/4 cup plus one tablespoon. It's hard to mess this recipe up--a little extra chocolate is never a bad idea right?! Hope this helps!
If you use this to frost a cake, does the cake have to stay refrigerated after?
Due to the heavy cream, you will want to refrigerate it until before serving. Hope that helps!
Hello! Just wondering if this can be frozen?
Great question! I honestly imagine that you could--you could probably even eat it frozen! From what I have found on google is that you can freeze it for about one month.
Is there anything I could use in place of maple syrup?
Really any sweetener that you prefer should work. Honey, agave, powdered sugar would even work!
Hi, I just tried to whip up some coconut cream but it didn't fluff up and looked like cottage cheese... I didn't chill it over night, could this be why or did I not whip it long enough?
Thanks!
Yes, unfortunately that is the case. It has to harden Overnight and you also need to separate the liquid part. Otherwise I don't think it will whip up much at all.
Thanks, I'll try again!
Let me know how it goes!