Tap here to get 5 Secrets to Stress Free Dinners

Chocolate Whipped Cream

5 from 15 votes
|

posted: 04/18/20

This post may contain affiliate links. Please read my disclosure policy
|
This post may contain affiliate links. Please read my disclosure policy

Chocolate Whipped Cream is only three ingredients! Easy to make and is the perfect addition to any dessert! You can even use it as frosting.

chocolate whipped cream recipe that has been piped into a small mason jar

Homemade whipped cream is a super simple recipe to make, but did you know that you can make it chocolate? You can! It’s perfect for chocolate lovers!

This recipe is even sturdy enough to top a cupcake!

HOW TO MAKE CHOCOLATE WHIPPED CREAM

STEP 1: Get your bowl and beaters very cold. The best way is to put them in the freezer for 15 minutes and pull them out right before using.

STEP 2: Add 2 tablespoons granulated sugar to the bottom of a bowl.

STEP 3: Add 3 tablespoons cocoa powder to the sugar.

STEP 4: Mix them together.

In a metal bowl, a fork mix the cocoa powder and sugar together.

STEP 5: Add in 1 cup cold heavy cream.

heavy cream being poured onto a mixture of cocoa powder and sugar in a metal bowl to make chocolate whipped cream

STEP 6: Beat them together on high.

Very soon, the liquid will become thick and soft peaks will begin to form.

Continue beating until you get this thickness and consistency.

chocolate whipped cream in the base of a large metal mixing bowl

And then you have yourself some amazing chocolate whipped cream!

STORING

This whipped cream recipe can be stored in the refrigerator for up to 2 days. If it begins to separate, after refrigeration, take it out and beat it more using a hand mixer.

chocolate whipped cream recipe on a beater that is standing up

TIPS AND NOTES

This really simple recipe works very well, but only if all the of the steps are followed.

You do need to use heavy cream. This is not a recipe to try to lessen the calories of. Just enjoy it as is.

The bowl and the beaters must be VERY cold. This is only accomplished by putting them in the freezer before using them. Please do not try to get them cold in the refrigerator. It has to be the freezer.

You must make it in a metal bowl with metal beaters. A glass bowl will not be the right temperature for mixing.

USING ON CUPCAKES

Yes! This recipe is thick enough to pipe. Look at those gorgeous ribbons.

Make sure you beat it long enough that it becomes very thick. When adding it to the piping bag, make sure that you really push it down so you don’t get pockets of air.

Pipe on to cupcakes right before serving them. This is a great substitute for frosting, but it won’t last if cupcakes are sitting out.

homemade chocolate whipped cream that has been piped into a small mason jar and is sitting on a white tray with chocolate shavings around it

HOW TO USE CHOCOLATE WHIPPED CREAM

There are so many great ways to eat this chocolate whipped cream, but my favorite would probably be off the beaters.

If you make this recipe and love it, come back and tell me! I love hearing from you!

homemade chocolate whipped cream that has been piped into a small mason jar and is sitting on a white tray with chocolate shavings around it
5 from 15 votes

Chocolate Whipped Cream

Serves: 16 servings
(tap # to scale)
Prep: 20 minutes
Total: 20 minutes
Chocolate Whipped Cream is only three ingredients! Easy to make and is the perfect addition to any dessert! You can even use it as frosting

Ingredients

  • 2 TBSP granulated sugar
  • 3 TBSP cocoa powder
  • 1 cup heavy cream cold

Instructions

  • Place a metal mixing bowl and metal beaters in the freezer for 15 minutes.
  • In the bottom of the cold mixing bowl, whisk together the sugar and cocoa powder.
  • Pour in the heavy cream.  Beat with the cold metal beaters until soft peaks begin to form.  Use on your favorite desserts.
  • Store in an airtight container in the refrigerator for up to 48 hours.
Serving: 1tablespoon Calories: 59kcal (3%) Carbohydrates: 2g (1%) Protein: 1g (2%) Fat: 6g (9%) Saturated Fat: 4g (25%) Cholesterol: 20mg (7%) Sodium: 6mg Potassium: 25mg (1%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 219IU (4%) Vitamin C: 1mg (1%) Calcium: 11mg (1%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Dessert
Cuisine: American
homemade chocolate whipped cream that has been piped into a small mason jar and is sitting on a white tray with chocolate shavings around it

did you make this

Chocolate Whipped Cream

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

    LEAVE A COMMENT

    Have a question? Use the form below to submit your question or comment. I love hearing from you & seeing what you made!

    Rate This Recipe:




  1. Rita says

    Yuck, it came out stiff enough to pipe but i had to whip it for longer than expected to get the sugar fully dissolved, I think using confectioners sugar is much better.

    • Lisa Longley says

      I’m sorry to hear that you didn’t like it. My experience wit this is that it’s quite easy to get the sugar to dissolve.

    • Carrie Palmer says

      5 stars
      I always use granulated sugar in my whipped cream. Within a half hour of whipping it is all dissolved and awesome.

  2. James says

    5 stars
    Easy to make

  3. Jen says

    5 stars
    Big hit!! I’d like to put this on everything. Initially was making this as layered filling for my chocolate cake. I made chocolate mousse as icing, and I’m wishing I had used the chocolate whip I stead as it is far more stable. Thank you.

    • Lisa Longley says

      I’m so happy that you liked it!

  4. Rebecca says

    5 stars
    Simple, easy and delicious! I’ll definitely be using this recipe again. :)

    • Lisa Longley says

      So glad to hear that you liked it!

  5. Mic says

    Have you tried this recipe and stabilizing the whipped cream with gelatin? I am going to pipe this on a cake and need it to be very stable. Just curious as I would prefer to make the chocolate version of whipped cream, but of course need it stabilized.

    • Lisa Longley says

      I haven’t tried that. If you give it a go, let me know how it turns out.

  6. Julie says

    I made this with a 50s sunbeam mixer, it has a milk glass bowl and beater I put the bowl in the freezer for 10-15 minutes as you stated then took it out and immediately started making to whipped cream it turned out wonderful I was nice and thick! Delicious!!! I also added a bit of vanilla for some added sweetness it’s perfect! Thank you for this quick easy yet delicious recipe!

    • Lisa Longley says

      I’m so glad that you liked this recipe, Julie!

SUPER-SIMPLEFAMILY FAVORITES
Broccoli Pasta"Omg! I didn’t think anything so simple could be so good!"
Creamy Cajun Shrimp Pasta Recipe"My family absolutely loved this recipe. Even my finicky eaters."
overhead photo of a gray skillet filled with beef and broccoli recipe, garnished with sliced green onions
Beef and Broccoli Stir Fry"I have made this a couple or more times. It’s easy & quick to prepare. I like this for a quick meal. It will be my go to recipe."

5 Secrets to Stress Free Dinners

SUBSCRIBE & RECEIVE

MY TOP 10 EASY DINNER EBOOK!