Chocolate Whipped Cream

Chocolate Whipped Cream – Learn how to make the easiest homemade chocolate whipped cream with only 3 ingredients!

chocolate whipped cream piped into metal cup
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.

Of course everything is better with chocolate. So now I am addicted to chocolate whipped cream. I eat it with a spoon and it’s SUPER good with chocolate pudding.

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.

But, don’t worry.. the first time I went to make regular whipped cream I had to google a recipe. So we’re all on the same page – clueless and hungry :) Haha.

chocolate whipped cream piped onto white plate

I wanted to make this chocolate whipped cream recipe SUPER easy. Don’t be afraid – you can make this!

3 ingredient chocolate whipped cream

You’ll need 3 ingredients – heavy cream, cocoa powder and powdered sugar.

How to make chocolate whipped cream

First step: chill a metal mixing bowl and beaters in 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).

Tips for making chocolate whipped cream with cocoa powder

Overall, I do recommend chilling these items ahead of time, but if you completely forget, putting them in the freezer for at least 5 minutes is better than nothing.

chocolate whipped cream piped into glass cup

Pin this recipe!

How to make stabilized chocolate whipped cream without gelatin

Second step: put all 3 ingredients in the chilled bowl and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoopable with a spoon and holds its shape. 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). And because you start with a chilled bowl, you don’t need to use gelatin.

chocolate whipped cream collage image with chocolate whipped cream piped into a metal cup

For a step-by-step of how to make this chocolate whipped cream recipe, watch this short video:


Learn how to make the easiest homemade chocolate whipped cream with only 3 ingredients!

Chocolate Whipped Cream

Yield: 2-3 cups
Additional Time: 5 minutes
Total Time: 5 minutes

Learn how to make the easiest homemade chocolate whipped cream with only 3 ingredients!


  • 2 cups heavy cream
  • 1/4 cup cocoa powder
  • 1/2 cup powdered sugar


  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.
  3. Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.
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  1. Looks Yummy!

  2. 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!!

  3. 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!

  4. 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!!!

  5. 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!

  6. Looks very good, friend! And the video is great ;-)

  7. 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.

  8. 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

  9. 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.

  10. What if I make this in the morning and use to frost cupcakes. Will it hold shape til evening? Or sort of fall over?

  11. 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.

  12. 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!

  13. 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? :)

  14. How well does this hold up? Can I make it a day in advance and leave it in the fridge or will it separate?

  15. Do you have a white cool whipped frosting recipe without milk or pudding 

  16. 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!!!!!????????????????????????????????????

  17. 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.

  18. 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


    • 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…

  20. Now I want to eat that now for dessert after my Monday’s dinner.

  21. 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!

  22. Can you stabilize this like white stabilized frosting to use to decorate cake or cupcakes ? 
    And does it need to be refrigerated? 

  23. 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

  24. I made some tonight! Super easy and so delicious! I’m very happy with the results! This will definitely be a go to icing!

  25. Can I add more cocoa powder to it?

  26. I made this last night for a party. It’s sooooo easy and SOOOOOO good! Thank you!

  27. 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!

  28. 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!

  29. 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 ! 

  30. 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 :) 

  31. 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 :( 

  32. 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!

  33. 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.

  34. 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!

  35. 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!

  36. 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. :)

  37. 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!

  38. 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. :)

  39. 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.

  40. 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

  41. Oh my goodness, making whipped cream your way Is easy. Turning that cream into a chocolate cloud of delight is genius.

  42. 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. 

  43. 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?

  44. 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!

  45. 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

  46. Can you give measurements in grams and mls please

  47. Is it good to add a little salt?

  48. 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.

  49. I made this for my sons birthday cake. Strawberry cake with pineapple filling and chocolate cool whip frosting! Amazing!!! Thank you so much! 

  50. HI Beth, my question is can I substitute chocolate chips? I was thinking milk chocolate,at what ratio would you recommend?. Thanks

  51. This is excellent and easy to make. I used it in my cream puffs.

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