This easy homemade chocolate whipped cream recipe is ridiculously rich and perfect for topping your favorite desserts, from layer cakes to ice cream sundaes. You only need four ingredients to make this stable chocolate whipped cream!
This is great for on top of cakes, cupcakes, pies, hot chocolate, tarts - you name it!
The sugar and cocoa powder help give this whipped cream some structure making it totally pipeable!
I used the chocolate whipped cream in this doctored up chocolate cake recipe and then frosted it with my Italian meringue buttercream.
You only need four ingredients to make this.
- Heavy Whipping Cream. The star of the show, make sure you use heavy whipping cream this has a higher fat content than regular whipping cream.
- Vanilla Extract. Vanilla pairs beautifully with chocolate, you could skip it here if you wanted but I think it gives it a stronger depth of flavor.
- Powdered Sugar. Cocoa powder is very bitter so we need the sugar to sweeten the cream up.
- Cocoa Powder. I prefer Dutch-process cocoa powder but you could use natural cocoa powder. Depending on which cocoa powder you use your chocolate whipped cream may look lighter or darker than mine. I used Rodelle Dutch Cocoa Powder.
This would be delicious inside my chocolate cream puffs!
If you find yourself with lots of leftover whipped cream check out my whipped cream cake recipe too!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
I like to use a metal mixing bowl you can use your electric stand mixer fitted with the whisk attachment or a large bowl and a hand mixer. Place the bowl and whisk attachment in the freezer for at least five minutes to chill before making the whipped cream. This is key! Don't skip it!
Once the bowl is chilled add all ingredients, attach the whisk and beat on medium speed for 2-4 minutes, or until you have stiff peaks.
This means the cream will hold its texture, it won't puddle down on itself. I prefer stiff peaks vs soft peaks so it is better for piping, but mix until you reach your desired consistency, be careful mixing too much and you will start making butter!
Use immediately or store in an air-tight container for up to 3 days in the refrigerator.
This makes enough to frost one 8-inch or 9-inch cake.
Or serve it in a bowl with fresh fruit, chocolate whipped cream and strawberries are a match made in heaven!
This whipped cream is so versatile and delicious on all sorts of baked goods. Keep in mind although this cream will hold its shape it will not hold up in a warm environment. Ideally, you should be storing everything in the fridge and only letting it sit at room temperature for a few minutes before serving.
So you can use on cupcakes or cakes but I wouldn't let them sit out for hours, the chocolate whipped cream will melt. In that instance use something more stable like my chocolate Swiss meringue buttercream.
Can you double
Yes, I specifically wrote the recipe based on one cup of heavy cream so it will be easy to adjust. In the recipe card below if you press the 2X or 3X button the ingredient quantities will be doubled or tripled for you.
More frosting recipes
Check out my stabilized whipped cream recipe if you want no chocolate!
For an extra rich and indulgent chocolate frosting check out this rich chocolate frosting recipe.
Maple cream cheese frosting is a warm, sweet, and tangy treat!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 8oz (1 Cup) Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 4 Tablespoons Powdered Sugar
- 3 Tablespoons Cocoa Powder, I prefer Dutch-process cocoa powder
- I like to use a metal mixing bowl you can use your electric stand mixer fitted with the whisk attachment or a large bowl and handheld electric whisk. Place the bowl and whisk in the freezer for at least five minutes to chill before making the whipped cream. This is key! Don't skip it!
- Once the bowl is chilled add all ingredients, attach the whisk and beat on medium speed for 3-5 minutes, or until you have stiff peaks. This means the cream will hold its texture, it won't puddle down on itself. Use immediately or store in an air-tight container for up to 3 days in the refrigerator.
- Prep Time: 5
- Category: Dessert
- Method: Mix
- Cuisine: American
Keywords: chocolate whipped cream recipe, how to make chocolate whipped cream
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