This chocolate whipped cream is light, fluffy, and packed with rich chocolate flavor while still feeling airy and smooth. I've found it's the perfect topping when regular whipped cream feels a little too plain but you still want something lighter than frosting. The cocoa powder adds deep chocolate flavor while the whipped cream keeps everything silky and soft.

chocolate whipped cream piped into a glass bowl. — Those soft chocolate swirls are dangerously close to becoming a spoon-only dessert.

This is great for on top of cakes, cupcakes, pies, hot chocolate, tarts - you name it! This would be delicious inside my chocolate cream puffs!

The sugar and cocoa powder help give this whipped cream some structure making it totally pipeable!

See in the photo below - I used the chocolate whipped cream in this doctored up chocolate cake recipe and then frosted it with my Italian meringue buttercream.

chocolate cake fille with chocolate buttercream and frosted with an italian merinuge buttercream on a white plate on top of a pink linen

chocolate whipped cream ingredients in glass bowls on a white marble surface

Step-by-Step: Light and Fluffy Chocolate Whipped Cream

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!

chocolate whipped cream ingredients added to a metal mixing bowl on a white marble surface with a pink linen — 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.

chocolate whipped cream in a metal mixing bowl on a white marble surface — 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.

Use the whipped cream 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.

chocolate cake topped wtih chocolate whipped cream on a white plate on a white marble surface

Or serve it in a bowl with fresh fruit, chocolate whipped cream and strawberries are a match made in heaven!

strawberry dipped in chocolate whipped cream

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.

If you find yourself with lots of leftover heavy whipping cream check out my whipped cream cake recipe too!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Silky Chocolate Whipped Cream That Holds Its Shape

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5 from 1 review

Print Recipe

Total Time: 5 Minutes
Yield: 1 Cup 1x

Ingredients

Scale

8oz (1 Cup) Heavy Whipping Cream
1 Teaspoon Vanilla Extract
4 Tablespoons Powdered Sugar
3 Tablespoons Cocoa Powder, I prefer Dutch-process cocoa powder

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Instructions

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.