Chocolate whipped cream is SO easy to make and it goes well on just about anything – from cakes and cupcakes to pies and ice cream.
I love chocolate buttercream, chocolate cream cheese frosting and chocolate ganache, but sometimes you want a really simple and airy chocolate topping.
With just three ingredients, a recipe for chocolate whipped cream frosting can be made in minutes. Nothing beats its light, sweet, chocolaty flavor.
What are The Ingredients in Chocolate Whipped Cream?
Like chantilly cream (sweetened vanilla whipped cream), the most important ingredient in chocolate whipped cream is cold heavy whipping cream. Depending on where you live, you may also see heavy whipping cream sold as heavy cream, whipping cream, or double cream. These all have slightly different fat percentages, but they will all work just fine.
It is essential that the heavy whipping cream be cold. When the fat is warmer, it collapses easier. If you want a more technical explanation of this, read the Cook’s Illustrated article on whipped cream temperature.
The flavor of the cocoa powder will have a big impact on the flavor of the whipped cream, so be sure to pick a cocoa powder that you love. If you want to try something different than the typical grocery store brands, give Cacao Barry Extra Brute a try. It has a rich flavor and a really dark color.
In this image, I’m using Pensey’s natural cocoa powder.
Cocoa powder is not sweetened, so you will need to counter its bitter flavor with sugar. I use regular granulated sugar and love the results. Some people insist that powered sugar or superfine sugar work better, but I haven’t found that to be the case.
How to Make Chocolate Whipped Cream
The easiest way to make chocolate whipped cream is with an electric mixer fitted with the whisk attachment.
Whisk the cold heavy whipping cream on high speed. As you whisk, you’ll notice that the cream will begin to get bubbly and then thicken.
Keep on whisking until it is thick enough that it doesn’t collapse when you lift up the whisk or place some on a spoon.
After this happens, add the cocoa powder and sugar. Give the cream one final short whisk.
Warning: You can overmix whipped cream. If you mix too much, you’ll find that it goes from a fluffy cloud back to more of a liquid. To correct overmixed whipped cream, gently mix in some more cream until the proper consistency returns.
To make chocolate whipped cream without an electric mixer:
- Whisk by hand – Use a chilled metal bowl and get ready for a good workout. You’ll be whisking for around five minutes straight. This beats going to the gym.
- Use a blender or immersion blender – Be careful not to overmix with this method. The cream will whip very quickly.
How Long Does Chocolate Whipped Cream Last?
Store whipped cream in a sealed container in your refrigerator for up to one week. You may notice that after a couple of days it starts to become a little liquidy. If this happens, simply re-whip it for thirty seconds or so to bring it back to life.
Chef’s Tips
- Make sure the heavy whipping cream is cold.
- If you are trying to whisk chocolate whipped cream by hand, use a metal bowl that’s been chilled in the refrigerator prior to whisking. (It’s OK to wear gloves while you do this!)
- Making whipped cream takes a few minutes, so keep whisking until the cream is the desired consistency.
Variations
- Try mixing in fresh berries like I do in my strawberry whipped cream.
- Decorate chocolate whipped cream with macerated strawberries.
- Add a little booze, like in my Baileys whipped cream.
- Mix in spices or chilis, like in this ancho chili whipped cream on Food 52’s Chocolate Chili cake.
How to Use Chocolate Whipped Cream
Chocolate whipped cream is the perfect topping for cupcakes, pies, cakes, ice cream, and fresh fruit!
I love it on my raspberry cupcakes. It would also be wonderful on vanilla cupcakes, chocolate cupcakes, or peanut butter cupcakes!
Use a disher (ice cream scoop) to plop a pile of it onto your dessert, or place it into a piping bag to create beautiful patterns with it.
Chocolate Whipped Cream
Ingredients
- 3 cups heavy whipping cream cold
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
Instructions
- Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk the cold heavy whipping cream on high speed. As you whisk, you'll notice that the cream will begin to get bubbly and then thicken.
- Keep on whisking until it is thick enough that it doesn't collapse when you lift up the whisk or place some on a spoon.
- After this happens, add the cocoa powder and sugar and whip the cream one final short time.
- Spread or pipe onto desserts or fresh fruit.
Notes
- Make sure the heavy whipping cream is cold.
- If you are trying to whisk whipped cream by hand, use a metal bowl and chill it in the refrigerator before whisking.
- Making whipped cream takes a few minutes, so keep whisking until the cream is the desired consistency.
Nutrition
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