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.
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.
STEP 5: Add in 1 cup cold heavy 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.
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.
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.
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.
- I love my cookie cakes with a topping, and this would be perfect!
- It would be amazing on top of this Slow Cooker Hot Fudge Brownie!
- I loved it on top of my Iced Coffee Cocktail.
If you make this recipe and love it, come back and tell me! I love hearing from you!
Chocolate Whipped Cream
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.
Kristin says
This recipe literally saved my daughter’s birthday cake!!! The store-bought frosting I had was tearing the cake apart when I tried to spread it, and with only 2 hours until party time I needed an alternative, QUICK! This recipe came up on a google search, I made it per the recipe (adding a 1/2 tsp of vanilla) and it turned out DELICIOUS! So grateful – thank you!!!
I’m so glad to hear this, Kristin! Thank you for coming back to let me know.
Lynne says
Looks yummy! How much does it make? Will it frost a 2 layer 6” cake
This recipe only makes 1 cup of frosting. You will want to double it for a layer cake, or triple it to be on the safe side and have thicker frosting.
Trish says
I just made this to frost some Oreo cookie cupcakes. This choc whipped cream took them to a whole other level! Absolutely delish! Added a bit more sugar and sprinkled the tops with crushed Oreos.
I’m so glad that you liked it!
Jackie says
We first saw chocolate whipped cream at a pop-up coffee shop in a hospital lobby by the elevators. There was only 1 person there that made the chocolate flavor & when she wasn’t there we couldn’t get it. She topped our flavored coffee with it. Best coffee drinks we ever had. For a while you could find it in the grocery stores but like a lot of things since Covid, I haven’t seen it in a long time. I’m sure this is much better than the canned version. I can’t wait to try it out. Thank you. I love your recipes. Thanks to you I now make my own taco spice, tarter sauce & much more.
I hope you love this! Let me know!
Sue says
I would like to substitute this for frozen cool whip in a ice cream sandwich cake. It would be layered in between the ice cream sandwiches and a layer if chocolate sauce, repeat and freeze. Would this whipped cream freeze and taste okay? Gonna save and keep recipe for other desserts. Thank you in advance.😊
The thing about Cool Whip is that it is stabilized. So you can use it as a frosting and it stays put. Regular whipped cream does not. So, you could combine this recipe with my Stabilized Whipped Cream recipe and then you would be golden!
Jamie says
So easy to make and so delicious.
I’m so glad you liked it, Jamie!
Shana says
What cocoa powder do you use? I am not a experienced baker and I am seeing most cocoa powders say “unsweetened” is that the norm?
Yup!
Cee says
Can I make stabilized chocolate whipped cream by adding the cocoa mix and sugar to the stabilized whip cream?
I haven’t actually tested that, but I think it would work great.