Chocolate Whipped Cream

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This chocolate whipped cream is light, fluffy and perfectly chocolatey! Made with just 4 ingredients in 5 minutes, it whips up beautifully for piping onto cakes, cupcakes and more.

Why You’ll Love This Homemade Chocolate Whipped Cream Recipe

This chocolate whipped cream recipe is something you should always keep in your back pocket. You never know when you may need it. Here’s what makes it so fabulous.

• Quick and easy. With just 4 ingredients, 5 minutes, and some measuring and whipping, you’ll find yourself with delicious chocolate whipped cream, perfect for all your desserts. That’s pretty hard to pass up.
• Light and fluffy. This chocolate whipped cream has the perfect texture. It’s wonderfully light and fluffy and does a great job of holding its volume when applied to a dessert.
• Chocolatey goodness. I didn’t skimp on the chocolate. It really comes through, making this whipped cream an extra decadent treat.
• Versatile. You can use this whipped cream in so many ways. As frosting, as a trifle filling, as a topping for a tasty beverage, and more. Check out the section below titled “Ways to Use Chocolate Whipped Cream Frosting” for inspiration.

What You’ll Need

Here’s what you’ll need to make this chocolate whipped cream frosting. Don’t forget to scroll to the recipe card below for precise measurements.

• Heavy whipping cream – The heavy whipping cream should be cold. If it is too warm, it won’t hold volume properly. Do not attempt to use a lower-fat dairy product here. Your whipped cream will end up flat.
• Powdered sugar – I like to use powdered sugar, but you can use granulated sugar as well. See the section below titled “Using Granulated Sugar vs Powdered Sugar” for more information.
• Cocoa powder – You can use regular unsweetened or Dutch-processed cocoa powder. Regular unsweetened is more bitter than Dutch-processed, which is a smidge sweeter and darker in color (see image below).
• Vanilla extract – It may seem odd to add vanilla to chocolate whipped cream, but it adds subtle flavor that cuts the bitterness of the chocolate and rounds out the flavor.

Image above: Natural unsweetened cocoa powder on left, Dutch-processed cocoa powder on right.

Using Granulated Sugar vs Powdered Sugar

You can use powdered sugar or granulated sugar to sweeten this whipped cream. Each will yield a slightly different result, however. Here are the key differences.

• Texture/stability. Thanks to the cornstarch contained in it, powdered sugar yields a sturdier whipped cream that holds up better when used to frost and/or decorate cakes/desserts. Whipped cream made with powdered sugar will also be a little bit dryer than that made with granulated sugar, which is a touch creamier and more velvety.
• Sweetness. Granulated sugar weighs more by volume than powdered sugar. While 1/4 cup of powdered sugar weighs 29 grams, an equal volume of granulated sugar weighs 52 grams. Thus, using 1/4 granulated sugar will yield a sweeter whipped cream.

Image above: Powdered sugar used on left, granulated sugar used on right.

How to Make Chocolate Whipped Cream

This whipped chocolate cream recipe is as simple as it gets! Here’s a quick look at what to do. Be sure to scroll to the recipe card below for more thorough instructions.

• Whip. Whip the whipping cream, powdered sugar, cocoa powder and vanilla extract together on low speed until well combined and then on medium speed until stiff peaks form.

Ways to Use Chocolate Whipped Cream Frosting

What can’t you do with chocolate whipped cream!? I just want to use it in everything. If you don’t devour it with a spoon straight out of the mixing bowl, spread it onto your favorite cake, cheesecake, or ice cream cake. Use it in an elegant trifle. Scoop a dollop on top of a steaming mug of hot chocolate or your favorite mocha. You can even use it to frosting an entire layer cake!

Another fun application for chocolate whipped cream is to fold it into the batter of certain no-bake desserts, such as no-bake cheesecakes and no-churn ice creams. The whipped cream will give them volume and stability.

Frequently Asked Questions

Can I make chocolate whipped cream ahead?

It’s best to use this whipped cream right away as opposed to storing it as is and then using it later. Attempting to pipe it onto a dessert after it’s been sitting in the fridge for a period of time can knock the volume out of it.

Why is my whipped cream not thickening?

It’s possible that it just needs to be whipped a little longer, but it should thicken quickly. Also be sure that you’re using heavy whipping cream, not another type of cream. And it needs to be nice and cold.

What do I do if my whipped cream is too thick?

You can add a little bit more cream to thin it back out, if needed. Gently stir it in and add about a tablespoon at a time until it’s at the right consistency.

Proper Storage

You won’t want to store your whipped cream in a container to use for later. Apply it to your desserts just after making it. Once your whipped cream has found its way to your cake/cupcake/etc it should stay stable in the fridge for up to 7 days.

More Frosting Recipes to Try

Looking to build your frosting repertoire? I’ve got a few other awesome options for you. Here they come.

• Strawberry Whipped Cream
• Whipped Cream Cheese Frosting
• Chocolate Buttercream Frosting Recipe
• Homemade Whipped Cream Recipe
• The Best Cream Cheese Frosting Recipe
• Vanilla Buttercream Frosting
• Homemade Strawberry Frosting 

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