Chocolate Whipped Cream Recipe

A close-up of a swirl of light brown chocolate whipped cream piped onto a spoon, set against a light grey background.

4.41 from 433 ratings

Chocolate Whipped Cream Recipe

Three ingredients, 5 minutes, and a cold bowl are all you need for chocolate whipped cream that holds its shape. Use it to frost cakes and cupcakes, top pies and brownies, or spoon it into hot cocoa. Add cream cheese to make a stabilized version that lasts for hours.

Prep Time10

Course: Dessert

Cuisine: American

Keyword: chocolate whipped cream for cake, chocolate whipped cream for cheesecake, chocolate whipped cream from scratch, chocolate whipped cream topping, chocolate whipped cream with cocoa powder, chocolate whipped cream without gelatin

Servings: cups

Author: Beth

Equipment

Ingredients

2 cups (473ml) heavy whipping cream
¼ cup (59ml) natural unsweetened cocoa powder
½ cup (56g) 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.
2 cups (473ml) heavy whipping cream, 1/4 cup (59ml) natural unsweetened cocoa powder, 1/2 cup (56g) powdered sugar, 1 tsp vanilla extract
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