Chocolate Whipped Cream
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
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.
Why You’ll Love this Chocolate Whipped Cream
- 3 ingredients
- ready in 5 minutes or less
- the perfect frosting or topping for any dessert
- will be your new favorite whipped cream flavor
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.
What You Need to Make Chocolate Whipped Cream
- 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.
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.
How To Make Chocolate Whipped Cream
- Place a metal mixing bowl and beaters in the freezer for 15 minutes.
- 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.
Biggest Tip for Success
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.
How to Make Stabilized Whipped Cream 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
- 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.
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.
FAQ
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.
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.
Add in 2 oz of room temperature cream cheese for a thicker, more stable 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.
More Recipes
Chocolate Whipped Cream
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.
Notes
- 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.
Looks Yummy!
Thanks Stephanie! So many uses!
I want this whipped cream on everything! It looks so delicious :)
My favorite Mexican restaurant served me a free peice of chocolate cake with ssimilar icing/topping for mothers day and it was the best chocolate cake I’ve ever had!!
I was just talking about how 2 summers ago Starbucks had chocolate whip cream and it was amazing. They need to always have it, LOL. Thanks for the recipe!
That does sound amazing!!
I think.i.like whip cream more than anybody had whip cream cakes as a kid for.birthdays they were besutiful.special.bakery.in St.Louis.made them. Never forgot I’m 67 now Rita Neighbors western ky
Yum, yum, yum!! My dear aunt, who passed away many years ago, would make a very simple dessert that used chocolate whipped cream (she used chocolate syrup to flavor it) that was spread between whole graham crackers that were lined up on their sides on a dessert plate and then covered with chocolate whipped cream. This was then refrigerated until the graham crackers would soften (a few hours) and then sliced. It is absolutely delicious!! Thanks for bringing back special memories!!!
That sounds divine Cathy!
This looks and sounds amazing! I remember when I was a little girl I found a container of cool whip that my mom was going to use for a recipe. Well long story short I got into the cool whip and ate the WHOLE container! I loved cool whip so much. That night I was so sick after eating the whole thing. It has been years since I have been able to eat it again! However, I will just have to try this recipe! YUM!
Oh!! I could totally see myself eating way too much cool whip!
Looks very good, friend! And the video is great ;-)
Awww thanks!
My grand daughter dont like whip cream so, I’m going to make a chocolate cream pie for christmas and will put this on instead of the whip cream, maybe she will like it.
Where can I get the heavy cream or what can I use instead if I don’t have heavy cream?
You can get it at your local grocery store. They normally have it near the milk section. I hope that helps :)
Even the Dollar stores have it in their dairy case now for a much better price so that way I can buy a few pints
Put this on waffles and topped with mini chocolate chips! It was a delicious holiday treat. ….I kept sneaking extra spoonfuls of this whipped cream afterwards.
I like the way you think Cherie!!
What if I make this in the morning and use to frost cupcakes. Will it hold shape til evening? Or sort of fall over?
I would put the cupcakes once they are frosted in the fridge!
I only have granulated sugar. Will that work?
Hi Kristie! I’m not sure.. I’ve never made it with granulated sugar.
Just made it with granulated sugar, same measurements, it was great! The first few bites were slightly crunchy, but after I let sit for about 5 minutes it was smooth.
For my grand-daughter’s birthday,I am making an ice cream cake…can I use this as the frosting and also will it be okay once i put the cake in the freezer? Thanks…Pam
Hi Pam! Yes! Using whipped cream on ice cream cake as the frosting is really great and works well, and freezes well!
Can you make this using stevia. Trying to make it keto friendly
Hi Teri! I’ve never used stevia myself, so I am unsure if it will work. If you try it, please let me know how it goes!
Did you end up trying it with Stevia? And, if so, how did it turn out, Teri? :)
How well does this hold up? Can I make it a day in advance and leave it in the fridge or will it separate?
Do you have a white cool whipped frosting recipe without milk or pudding
Did you make all of these that are on this website!!!????? Because if you did they look really good. But some of them look very hard to make in one day!!!!!????????????????????????????????????
Will a plastic bowl work with a hand mixer ? Also would brownie mix work instead of coco powder?
I know it was long ago when you ask but I just did it yesterday, mix everything in a plastic bowl with a stick blender and also I didn’t have powdered sugar so I use granulated white sugar and it turn out perfect.
What kind of cocoa powder did you use? I used the Trader Joe’s brand unsweetened cocoa powder, and the whipped cream turned out bitter. I tried again with a lot more sugar, and it turned out a lot better, but not exactly how I wanted it. I looked up Dutch-processed/alkalized and natural/unsweetened and wasn’t sure which kind I should use. Anyways, I was looking for a different brand or type for this recipe if you have any suggestions. Thank you!
Hi Jamie! I used Hershey’s Unsweetened Natural Cocoa. Did you include the powdered sugar? I’ve never tried the Trader Joe’s brand cocoa powder before, have you used it to make buttercream or everything? Was that bitter?
I used powered sugar, in both times I made it, with a lot extra the second time. I haven’t tried making buttercream with the Trader Joe’s cocoa, but have tried a few different recipes for chocolate mousse, with similar results of it being too bitter, so I think that kind might be a little stronger. I’ll try the Hersey’s brand or another and I’m sure it’ll be a little less rich. Thanks for clarifying the type of cocoa powder and the brand suggestion! I’m really excited to make this again!
Good luck hunting for the right cocoa powder!
I don’t know
CAN’T WAIT TO TRY THIS! IS IT ABSOLUTELY NECESSARY TO PUT THE BOWL AND BEATERS IN THE FREEZER? :)
From my experience, yes, because it will help to produce stiff peaks.
YES it does make a difference!
Do it before you go to the store even
Just a habit I got into after a couple times…
Now I want to eat that now for dessert after my Monday’s dinner.
I say go for it!!
I was craving a chocolate dessert tonight, and I wanted something chocolate. I looked up mousse recipes, but as it was nearing midnight, dismissed then as too complicated and time consuming. I found this recipe and it looked like it would fit the bill. I quartered the recipe, and it was perfect!! Smooth, creamy, and just the right amount for a healthy sized portion. I will be making this again!
Can you stabilize this like white stabilized frosting to use to decorate cake or cupcakes ?
And does it need to be refrigerated?
Make ahead and freeze dollop on a cookie sheet plop one in your hot chocolate yummy, save the rest of the dollop for another hot chocolate kind of day
I LOVE this idea!
I made some tonight! Super easy and so delicious! I’m very happy with the results! This will definitely be a go to icing!
Woohooo!!
Can I add more cocoa powder to it?
Try it and let us know!
I made this last night for a party. It’s sooooo easy and SOOOOOO good! Thank you!
I’m not sure what happened but this never made it onto any dessert. It made it into bowls and became the dessert. It was so weird!
LOL no problem with that!
Hi Beth, I tried this chocolate whipped cream, and it was so good! I used cacao powder instead of cocoa powder because it is what I had at the time, and it was very chocolatey and yummy. Thank you for the recipe!
Thanks for reporting back!!
I’m trying it for the first time as a frosting on my chocolate cake , will get back to u on how it came out :)
Thanks for recipe looks so delish !
Tried it and it came out great but expected it to be a little sweeter so put in a dash of vanilla n that did the trick thanks :)
Any tips on what to do if it won’t stay whipped? I froze the bowl and whisk for about an hour before making, all my ingredients were cold. I whipped for a while and it had stiff peaks, as soon as I went to put it on my cake it deflated :(
More powdered sugar!
Can i use unsweetened cocoa powder?
Yes!
I had the same thing happened. Went to work it and it got all soupy even after 3 hours in fridge. Switched to wire beaters and rewhipped it. Yeah! It worked. Used 1.5 pints of cream so I was on the high side technically with .25 cups cocoa (Hershey’s) and .5 cup powdered sugar. Tried Splenda once…not the same. Love this frosting!
I’m wanting to make a chocolate pavlova. Would this work as a layer between the pavlova and the fresh fruit or is it too light/delicate to hold up?
Hi Janine! I’m not sure because I haven’t made a pavlova before, but I would see what other people use on top on theres, maybe it will work!
why do I need to put the bowl and beaters/whisk attachment in the freezer for 15 minutes. couldn’t I just put them in the refrigerator for 30 minutes instead? wouldn’t that get them cold enough without freezing ?
please let me know soon.
The colder the bowl, the easier it will be to whip the heavy cream into stiff peaks.
I doubled this recipe to make a two layer cake and 24 cup cakes . Let me just say this was the best whipped icing I have ever tasted . It was easy to make and wasn’t over the top sweet like a lot of cake or cup cake icing . It was the perfect of sweet and chocolate. I will never use store bought or any other recipe again for my cakes or cup cakes . I would like your regular white whip cream recipe if you have one .
I’m so glad you loved it!! I could eat this stuff by the spoon! I don’t have a regular whipped cream recipe – but I would do heavy cream + powered sugar!
Pulled up your recipe for the chocolate whipped cream frosting, made it and used it to frost a German Chocolate cake, my husband and I aren’t big fans of coconut or pecans, so I was looking for something to use except store bought frosting which is usually way too sweet, this was perfect for the German Chocolate cake, I did have a little bit left over and found my husband eating it the next day like a mouse, he loved it. I was reading some of the posts by some of the people and found a few really good ideas, like the one putting dollops on a cookie sheet and freezing them, then using the frozen chocolate dollops in hot cocoa, what a great idea, I will be doing that for sure, I will put them in a plastic freezer bag and keep some on hand for those hot cocoa days, and putting it on waffles or pancakes, oh yum! Thanks for the recipe, and thanks to your readers for some awesome ideas, keep making and posting wonderful recipes
LOL I’ve eaten this as mousse just like your husband did! Glad you guys enjoyed it!
Making this today for our Fathers day GF cupcakes! I am excited to try it. I have Organic Alkalized Cocoa Powder and plan on increasing the Powered Sugar slightly so it will hold up and be a tad bit sweeter. I’ll let you know how it goes. :)
This would be so good on cupcakes!
This is amazing! If I didn’t have a cake to frost, I’d eat it by itself! I also found your strawberry whipped cream, which I’ll need to find an excuse to make!
Hi Beth, My mother used to make a chocolate cake with a kind of light fluffy chocolate frosting then the whole cake was covered with chopped pecans. We kept it in the freezer. It was one of my very favorite cakes and unfortunately my mother doesn’t remember it or the recipe. (Old age :( sucks) Anyway, I am hoping to try and recreate her cake using your recipe. Crossing my fingers and hope it will taste half as good as what Mom used to make.
Thanks for your recipe, it sounds really really good. :)
That cake your mom makes sounds really good!!
Is this a pipable whipped cream or do you recommend adding Knox gelatin to help stabilize so it can be piped on cupcakes?
It’s pipable for sure! Best to pipe the whipped cream on the cupcakes right before serving.
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! The comments about not making it on the cake was what sold me on giving it a try. I have to agree I probably had one too many spoon full of the whipped cream. Thanks
If you are on Pinterest I would love
Oh my goodness, making whipped cream your way Is easy. Turning that cream into a chocolate cloud of delight is genius.
My mom used to make angel food cake and we put chocolate whipped cream on it. My son will be visiting and I’m going to try this recipe. I used to be able to buy Ready Whip in chocolate. But no one in area carries it anymore.
I tried this and followed the instructions perfectly but mine would never stiffin…. he stayed soupy…. it had a great taste but didn’t come out correct. ?
Did you add too much powdered sugar? Was your bowl chilled? How long did you whip it?
The whipped cream tasted so good at first (like chocolate milk), but then there was a bitter aftertaste. I only put in enough cocoa powder that the recipe called for. Do you know why it would turn out the way it did?
That bitter taste can definitely be caused by the type of cocoa powder you use. A higher quality cocoa powder is better!
HI, Just came across your site whilst looking for a whipped lime cream! I would love to try this on a chocolate cake as a filling BUT then that cake is going to be ganache and then covered with fondant—- will this whipped cream still hold as a filling— It’s for a wedding cake.
Look forward to your reply
You would need to add gelatin to help stabilize the whipped cream!
Can you give measurements in grams and mls please
Is it good to add a little salt?
I haven’t tried it myself, let me know if you do!
Thanks for this easy and delicious recipe! Glad I said no to the cool whip and stuck to my guns. I chilled the bowl and whisk and used a stand mixer on medium (number 4 on my KA) and it came out just fantastic! Will definitely be making this many times over.
So happy to hear that, Nicole!
I made this for my sons birthday cake. Strawberry cake with pineapple filling and chocolate cool whip frosting! Amazing!!! Thank you so much!
That sounds amazing! So glad you enjoyed the recipe!
HI Beth, my question is can I substitute chocolate chips? I was thinking milk chocolate,at what ratio would you recommend?. Thanks
Hi Kathy! I haven’t tried replacing the cocoa powder with another substitute, so from my experience I recommend cocoa powder.
This is excellent and easy to make. I used it in my cream puffs.
Hi! Is this whipped cream stable enough to stack a cake?
Hi Tyana! I would recommend adding melted gelatin to the whipped cream to give it extra stability for a stacked cake.
4 tsp water
1 tsp unflavored gelatin
Add the water to a small bowl. Sprinkle the gelatin over the water and let it sit for a few minutes. Microwave the bowl for a few seconds, until the gelatin is dissolved, stir until uniform consistency. Add this to the rest of the ingredients and beat together.
Does this recipe make enough to frost an 8 inch two tier cake? I plan on adding a little in between layers then a strawberry puree then frost all the cake and hopefully pipe a little swirls on top and place a fresh strawberry on top each swirl
I would double the recipe, just to be sure that you have enough!
I made this to add to cold brew coffee. I couldn’t find my hand mixer so I used my nutri-bullet (no judging lol). It worked great! Cold fluffy chocolate coffee!
Way to go Tarra thinking on your feet!
Excellent taste and consistency. Put it on cherry brownies. Delish.
Do you use sweetened cocoa or unsweetened?
Natural unsweetened cocoa powder!
Works best if you take a minute and mix your cocoa powder into the sugar first. You can do the same thing with cinnamon just use 1/2-1 teaspoon of the cinnamon (depending on how strong you want it) into the sugar first then into the cream. Great for fall recipes
Best chocolate whipped cream ever. I used it on an angel food cake. Out of this world. Easiest recipe too.
Thanks for the recipe! I adapted it for keto by using powdered erythritol instead of regular powdered sugar. It only took about 3 minutes of mixing with my hand mixer for it to get done. Was just what I was hoping for!
I recently bought one of those fancy iSi whipped cream makers & tried this recipe out it’s so delicious it’s essentially chocolate mousse
How long should I chill the bowl and beaters?
About 10-15 minutes!
I made this today using powdered monkfruit sweetener in my whipped cream dispenser and ate with fresh raspberries it was fabulous!
This was perfect!. It reminds me of a mousse I used to make with gelatin. It was so fast and there is a very generous amount. I didn’t chill things ahead of time, btw.J
How many cups does this recipe make? And how many cupcakes if piped?
2-3 cups. It really depends on how much you pipe onto each cupcake!
Ghirardelli sweet ground cocoa powder fix’s the bitter taste !!! 2 tablespoons of corn starch fix’s the stiffness problem I make choc Oreo cookie pie with mini chocolate chips it’s wonderful!! Aloha!!
The recipe was so simple…. I thought, how could it be that great. Compared so many recipes & wisely selected yours. Someone said it was reminiscent of chocolate ice cream… and though I thought that was an overstatement…. it is exactly what it tasted like.
Is it okay if I use whipping cream since I don’t have heavy cream?
Hi Mary! Heavy cream is also called heavy whipping cream!
super yummy and easy will certainly use this recipe again
Great recipe! Our whole family loved it because it was less sweet and so creamy! And it was so easy.I used it on the Hersheys Perfectly Chocolate Chocolate Cake, which I have been making for 24 years, instead of their frosting recipe which had 3 cups of sugar.I don’t know how I ever ate that now. This was well- supported between the two cake layers. Awesome!
I used this icing on my son’s birthday cake and WOW was it a hit! Light, fluffy, not too sweet. Great recipe!
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.
I followed recipe but cut sugar to 1/4 c. And powdered sugar to 1/4 c.
Love this whipped chocolate recipe, I doubled and added a table spoon of instant coffee OH MY 🫠
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?
You can add in 1 teaspoon vanilla extract!
An amazing alternative to buttercream. Compliments cake beautifully.