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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, hot chocolate, fresh fruit, pies and your favorite desserts!
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.
- 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. For a sturdier, chocolate buttercream frosting, opt for this recipe.
- Most importantly: it’s so delicious! You will want to eat it straight from the spoon.
Recipe Ingredients:
- heavy whipping cream: 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: 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.
- 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 medium mixing 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 setting 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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It’s the best yesterday was my moms b day and frosting is too sweet so I made this and I would eat it with a spoon!
Yay!!! Perfectly acceptable if you ask me!
How many cupcakes does this cover?
Hi! It will depend on how you ice the cupcakes. If you are spreading with a knife, you can get about 24. If you want to pipe, you will get more like 15-18 but again that will depend on how heavily you ice them. Hope that helps!
One question, what are the amounts for ingredients?
Hi! Scroll down to the bottom where the recipe card is. Or hit the “jump to recipe” button.
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.
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!!!
Hi! Thanks for the recipe. Do you recommend the use of gelatin or any other stabilizer to use it as cake frosting?
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!
Can you freeze this?
Yes you can! It’s even delicious eaten straight from the freezer in my opinion! Ha
Rookie here…. After frosting, does the cake need to be kept in refrigerator? Won’t the frosting get soggy or loose it’s substance?
Hi! Yes, chill the cake once iced. Remove from the fridge about 30 minutes before serving.
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).
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 !
This makes me so happy, Bill! I always have to save a few spoonfuls for myself. It’s my favorite!
Unsweetened cocoa powder?
Yes!!
Can I refrigerate the whipped cream for 1-2 days?
Absolutely you can!!