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A handful of simple ingredients and 10 minutes are all you need to make this rich and creamy homemade 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 homemade whipped cream, then I promise you are missing out. And if you aren’t making this easy homemade 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. Layer cakes, cupcakes, on top of ice cream, on top of hot cocoa, fresh fruit, pies and your favorite desserts!
Forget regular whipped cream, chocolate is the dreamiest! (Try it on these peppermint bark brownies with a sprinkle of crushed peppermint candy. YUM.)
But most definitely straight from the spoon. And for a fall flavor, try some pumpkin spice whipped cream as well!
Why You will Love This Homemade Chocolate Whipped Cream Recipe:
- 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 version takes only ten minutes of your time. Chocolate lovers will love how easy it is!
- 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 topping for your favorite sundae but also gorgeous as a vanilla cupcake topper piped high, a great fruit dip, light frosting, etc. For a sturdier, chocolate buttercream frosting, opt for this chocolate buttercream frosting recipe.
- Most importantly: it’s so delicious! You will want to eat it straight from the spoon. And we love it on top of these Easy Mocha Cupcakes, No-Churn Peanut Butter Cookies and Cream Ice Cream, No-Bake Oreo Cheesecake Cups, Nutella Mug Cake Recipe–and so much more!
Recipe Ingredients:
- heavy whipping cream: sometimes called double cream as well. For best results, 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 milk fat content and will make for a thicker, richer whipped cream.
- cocoa powder: Use an unsweetened type of cocoa powder. We use classic Hershey’s natural unsweetened cocoa powder. For a darker color using a dutch processed cocoa powder and lightened with natural processed powder.
- confectioners sugar: confectioners sugar is powdered sugar with added corn starch. Use this for aid in stabilizing and holding the whipped cream together better. It also adds a nice touch of sweetness.
- vanilla extract: for the optimal richness in flavor, use extract and not imitation vanilla.
- optional: To add a richness to the flavor of this chocolate whipped cream recipe, you can add espresso powder. It really brings out the chocolate flavor.
Step-by-Step Instructions:
- Add all of the ingredients to a large bowl. You can freeze the bowl for about 15 minutes before making this chocolate whipped cream. I prefer a bowl that is relatively deep if using an electric hand mixer. This will keep any of the mess away and you won’t have cream flying out at you. If using a stand mixer, the bowl it comes with is perfect. Use the whisk attachment.
- Whip on medium to medium-high speed 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.
- Cover and chill until you are ready to use it. You can use this as a frosting and transfer to a piping bag, spread with a spatula and more.
Recipe 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 has a bitter flavor, 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.
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!
Storage Instructions:
Hopefully you won’t have any leftover whipped cream, but if you do, store it in an airtight container in the coldest part of your refrigerator. This is going to be toward the back of the fridge!
To freeze, line a sheet pan with parchment paper and scoop dollops or pipe small sections of whipped cream over the parchment leaving about 1-2 inches between each dollop. Freeze for several hours until solid and then transfer to a freezer safe container. When ready to use, allow to sit out for about 15-20 minutes to thaw and enjoy! Freeze for up to 3 months.
What To Serve With This Chocolate Whipped Cream:
- Easy Vanilla Cupcakes
- Easy Mocha Cupcakes
- No-Churn Peanut Butter Cookies and Cream Ice Cream
- Oreo No-Bake Cheesecake Cups
- Flourless Nutella Mug Cake
- 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!
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was like mousse. Followed the recipe to the letter and used Cacao Barry Extra Brute for the chocolate powder. Perfect.
I’m an amateur ice cream maker and used this whipped cream to top the chocolate ice cream with Oreo chunks. Huge hit with our guests. I’m calling this “death by Chocolate”. Maybe add come callebaut vermicelli to top the whipped cream next time.
Oh wow—sounds amazing!!! Thanks so so much for sharing!!
What would you rate the stiffness of this icing? From 1-5 and one being super soft and doesn’t hold shape long to 5 being able to frost a cake and it not running down the edges?
Hi! I’d say a 4. I have seen lots of followers I’ve cakes with piping and all and it looked wonderful and held up well.
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!