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This chocolate whipped cream recipe has been made hundreds of thousands of times. When you follow my easy 3 ingredient recipe, you’ll become a chocolate whipped cream expert!

This is hands down the BEST chocolate whipped cream I have ever tasted!  It is so great for cakes!  The instructions were so well written!  I am such a visual person that the video made it super easy as well!

-Olivia
chocolate whipped cream piped onto metal spoon
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Chocolate Whipped Cream

Can I make a confession? I like cool whip.

I know.. I’m a dessert blogger. I should probably like homemade whipped cream more than cool whip. But cool whip is easy.

However, everything changed when I tried homemade CHOCOLATE whipped cream.

I’m obsessed. You can put it on everything. Peanut butter cupcakes, chocolate cupcakes, use as a topping for brownies, on pancakes or waffles, as a fruit dip for strawberries… eat it with a spoon!

Of course everything is better with chocolate. It’s SUPER good with chocolate pudding.

stand mixer showing chocolate whipped cream

Why you’ll love this Chocolate Whipped Cream Recipe

  • 3 ingredients
  • ready in 5 minutes or less
  • the perfect frosting or topping for any dessert
  • will be your new favorite whipped cream flavor
chocolate whipped cream piped on cupcake

I used to think whipped cream was too complicated. If you can hold a hand mixer while scrolling tiktok, you can make this recipe!

Even better if you have a stand mixer, set it to medium-high speed and walk away for a few minutes and you’ll come to the the most magical whipped topping.

You can use it to top a pie, in hot cocoa, use it to ice cupcakes or a cake, or use it as the filling in cookies sandwiches. Chocolate whipped cream is a staple recipe that every home baker should know how to make.

ingredients to make chocolate whipped cream

Chocolate Whip Cream Frosting Ingredients

  • heavy whipping cream (36% milk fat)
  • natural unsweetened cocoa powder
  • powdered sugar (also called confectioners sugar)

What is heavy whipping cream?

Heavy whipping cream, also known as heavy cream or simply whipping cream, is a dairy product that is rich in fat and is used primarily in cooking and baking. It is made by separating the high-fat content from fresh cow’s milk.

Heavy whipping cream contains a minimum of 36% milk fat, although it can sometimes have a slightly higher fat content depending on the brand and region. The high fat content gives it a thick and creamy texture, making it ideal for various culinary applications.

chocolate whipped cream piped onto chocolate cupcakes with chocolate shavings sprinkled on top

Types of Cocoa Powder

When it comes to baking, there are primarily two types of cocoa powder: natural cocoa powder and Dutch-processed cocoa powder.

  • Natural Unsweetened Cocoa Powder: This type of cocoa powder is made from roasted cocoa beans that have been ground into a fine powder. It is acidic in nature and has a lighter color and slightly fruity, tangy flavor.
  • Dutch-Processed Cocoa Powder: Dutch-processed cocoa powder, also known as alkalized cocoa powder, undergoes additional processing. It is treated with an alkali solution to neutralize its acidity. This process results in a darker color and a milder, smoother flavor compared to natural cocoa powder. Dutch-processed cocoa powder has a less pronounced acidic taste and often offers a deeper, more complex chocolate flavor.
  • Black Cocoa Powder: Black cocoa powder, also known as black cocoa or ultra-Dutch cocoa, is a highly processed and strongly alkalized cocoa powder. It undergoes an extensive Dutch-processed treatment to reduce its acidity and intensify its flavor and color.

What’s the best cocoa powder for chocolate whipped cream?

Natural Unsweetened Cocoa Powder or Dutch-Processed Cocoa Powder will both taste great. Unsweetened will give the whipped cream a traditional chocolate flavor and dutch-processed will offer a deeper, richer chocolate flavor.

chocolate whipped cream on wire beater

How To Make Chocolate Whipped Cream

  1. Place a metal mixing bowl and beaters in the freezer for 15 minutes.
  2. Remove the bowl from the freezer. Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.

What are Stiff Peaks

Stiff peaks in whipped cream refer to a stage where the cream holds its shape firmly and stands upright when the beaters are lifted, with the peaks maintaining their sharpness and not drooping over. It is a crucial point of whipping, indicating that the cream is thick, fluffy, and ready to be used for piping or topping desserts.

Chocolate Whip Cream Frosting Tips

Freeze Your Bowl Before Making Whipped Cream

Chill a metal or glass mixing bowl and beaters in the freezer for 15 minutes.

You’re wondering if this step is necessary. I have made whipped cream by sort of chilling the bowl ahead of time.. meaning last minute I stick it in the freezer or I pull it out of the freezer too early and by the time I actually whip the cream, the bowl isn’t chilled anymore.

Here’s what I’ve observed – chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks, that’s a fancy way of saying it’s more stable.

chocolate whipped cream piped into glass jar

How to make Chocolate Whipped Cream Frosting without Gelatin

If you want to make stabilized chocolate whipped cream, all you have to do is add in 2 oz of room temperature cream cheese! This will help to thicken and stabilize the whipped cream, making it firm.

Instructions for Stabilized Chocolate Whipped Cream

  1. Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
  2. Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy. 
  3. Add in the heavy whipping cream, cocoa powder and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
mug of hot chocolate with chocolate whipped cream on top

Troubleshooting Chocolate Whipped Cream

Doesn’t hold its shape / too soft: You probably haven’t whipped it long enough. Set a timer and continue to beat on high speed for 2-3 minutes.

Over whipped / curdling: This is when it starts to look gross. You can try to remedy it by adding a small amount of heavy whipping cream while beating, but honestly, it’s better to start over.

The taste is off: First, let’s remember taste is a personal preference. If it doesn’t taste chocolate-y enough, try using dutch-processed cocoa next time. Too sweet or not sweet enough? You can subtract or add 2 tablespoons of powdered sugar.

chocolate whipped cream in glass mixing bowl

Chocolate Whipping Cream Frosting FAQs

How long does it take to make whipped cream?

I prefer to use a stand mixer or hand mixer. Using this preparation method, it will take about 4-6 minutes for the heavy cream to produce stiff peaks.

How long does whipped cream last?

Homemade whipped cream lasts up to 1 day. It will keep its shape for about 2-3 hours depending on the weather. In warm weather, it will lose its shape faster.

How can I make whipped cream last longer?

Add in 2 oz of room temperature cream cheese for a thicker, more stable whipped cream.

Can you over whip whipped cream?

Yes. If you whip the whipped cream past the stiff peak stage, the whipped cream will deflate and start to look curd-like in texture.

How long does homemade whipped cream stay fluffy?

Homemade whipped cream will stay fluffy for up to 1 day when stored properly in the refrigerator.

Why did my homemade whipped cream go flat?

If you’re making whipped cream and it goes flat, it could be from whipping it too much, using low-fat cream, or it getting warm while you’re whipping. Storing it wrong, like leaving it out, can also deflate it. Whipping too long breaks down the fats, making it grainy, and low-fat cream doesn’t hold up well. Warm spots mess with getting those nice peaks, and leaving it out doesn’t help either.

Why is my whipped cream not fluffy enough?

If your whipped cream isn’t getting fluffy, a few things might be happening. Perhaps the cream isn’t cold enough or the bowl and whisk you’re using aren’t chilled. Another possibility is that you’re not whipping it long enough to reach stiff peaks

More Recipes

4.41 from 430 ratings

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Chocolate Whipped Cream Frosting

By: Beth
Prep Time: 10 minutes
Servings: 2 cups
This chocolate whipped cream recipe has been made hundreds of thousands of times. When you follow my easy 3 ingredient recipe, you'll become a chocolate whipped cream expert!

Ingredients

  • 2 cups heavy whipping cream
  • ¼ cup natural unsweetened cocoa powder
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Instructions 

  • Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
  • Remove the bowl from the freezer. Add the heavy cream, cocoa powder, powdered sugar, and vanilla extract, beat with an electric mixer on medium-high speed for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
  • Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.

Video

Notes

If you want to make stabilized chocolate whipped cream, all you have to do is add in 2 oz of room temperature cream cheese! This will help to thicken and stabilize the whipped cream, making it firm.
  • Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
  • Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy. 
  • Add in the heavy whipping cream, cocoa powder and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.

Nutrition

Serving: 2Tablespoons | Calories: 120kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 43mg | Fiber: 1g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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Recipe Rating




138 Comments

  1. 5 stars
    This is excellent! I topped my keto hot chocolate as a special  treat. I will definitely make again. I saw someone added vanilla extract,I’ll try as well.
    I  froze tablespoon dollops on parchment paper for my morning coffee. I forgot, I made this with Lakanto powered sugar (erythritol) to make it keto.

  2. In the photo of ingredients and the instructions for making the chocolate whipped cream stabilized with the 2 ounces of room temperature cream cheese, vanilla extract is shown and mentioned.  Should it be used in making the chocolate whipped cream and if so, how much do you recommend? 

    1. Yes! That’s pretty close to heavy whipping cream which is usually 36-40% in the US.

  3. 5 stars
    Absolutely the best chocolate frosting and I’m not a chocolate fan !!!  I’m replacing my chocolate buttercream frosting with this one instead ❤️

  4. 5 stars
    She does not lie, literally the best chocolate whipped cream frosting. I’ll only be using this recipe from now on.