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Perfect Chocolate Whipped Cream

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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. With just three ingredients, this recipe can be made in minutes. Nothing beats its light, sweet, chocolaty flavor.

Two cupcakes topped with chocolate whipped cream

I love buttercream, cream cheese frosting (both regular and chocolate), and ganache, but sometimes you want a really simple and airy chocolate topping.

One of my favorite ways to use it is on my raspberry cupcakes, but of course, you can’t go wrong piping it onto chocolate cake or chocolate cupcakes!

Ingredients

pouring heavy whipping cream into a mixing bowl

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.


Cocoa powder gives chocolate whipped cream its chocolate flavor. You can use any cocoa powder that you like.

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.

Adding cocoa powder to chocolate whipped cream
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 It’s Made

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.

Chantilly cream starting to get bubbly

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.

Thickened Chantilly cream

After this happens, add the cocoa powder and sugar. Give the cream one final short whisk.

Chocolate whipped cream in a mixing bowl

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.

Placing a raspberry on top of chocolate whipped cream frosting

Expert Tips and FAQs

The recipe came together and then turned into a pool of liquid. What can I do to fix this?

If you overmix whipped cream, 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.

I followed the instructions, so why didn’t the cream stiffen?

Make sure the heavy whipping cream is cold and make sure you have whisked long enough. Making whipped cream takes a few minutes, so keep whisking cold cream until it is the desired consistency.

Can I make this recipe without an electric mixer?

Yes! You can whisk by hand – use a chilled metal bowl and whisk vigorously for around five minutes straight. You can also use a blender or immersion blender – be careful not to overmix with this method as the cream will whip very quickly.

What are some ways to kick this recipe up a notch?

Mix in pureed berries, alcohol, or spices (like nutmeg or ground ancho chilis) to take this to the next level.

How do I store this?

Use an airtight container and keep 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.

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Chocolate whipped cream on cupcake
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4.66 from 20 votes

Chocolate Whipped Cream

Chocolate whipped cream is SO easy to make and perfect for topping cakes, cupcakes, ice cream, and more!
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 15
Calories 197kcal
Author Stefani

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

This recipe yields enough whipped cream to cover about 15 cupcakes with nice-sized swirls.
Store whipped cream cream in a sealed container in your refrigerator for up to one week. However, 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.
  • 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

Calories: 197kcal | Carbohydrates: 10g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 19mg | Potassium: 79mg | Fiber: 1g | Sugar: 7g | Vitamin A: 700IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 0.4mg
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Perfect Chocolate Whipped Cream