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.
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.
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
I always use granulated sugar in my whipped cream. Within a half hour of whipping it is all dissolved and awesome.
James says
Easy to make
Jen says
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.
I’m so happy that you liked it!
Rebecca says
Simple, easy and delicious! I’ll definitely be using this recipe again. :)
So glad to hear that you liked it!
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.
I haven’t tried that. If you give it a go, let me know how it turns out.
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!
I’m so glad that you liked this recipe, Julie!
Melissa says
I added a half tsp vanilla extract snd a half tsp mint extract for an Andre’s Candies type flavor and it was delicious!
paul marro says
i always allow a couple of hours, refrigerated, for the sugar to breakdown
and have used oetkers whip it as a stabilizer.. works great doesnt affect taste.. note.. i use half the prescibed amount of whip it
M B Mehdi says
I had my doubts about this, but after seeing it on a few websites, I gave it a go. This is far, far too bitter and it tastes like chocolate mousse, it’s not suitable for frosting.
I’m really sorry you didn’t enjoy this recipe, we really love this.
Sheila says
This turned out perfect. I only had granulated sugar on hand and most recipes call for powdered sugar. I stumbled upon your recipe and it’s simply fantastic. Followed all your steps and had no issues. It’s just the right amount of sweetness which I love too.
I’m so glad you liked it!