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Perfect Homemade Chocolate Whipped Cream

Published , Last updated by Stef
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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. Nothing beats its light, sweet, chocolaty flavor. Plus, with only three ingredients, you can make this recipe in minutes.

Two cupcakes topped with chocolate whipped cream
This homemade whipped cream recipe is a great way to top your favorite desserts like cakes and cupcakes. It’s an easy way to make a simple whipped chocolate frosting!

It’s great on my raspberry cupcakes, but of course it works perfectly when piped onto chocolate cake or chocolate cupcakes!

While I love buttercream, cream cheese frosting (both regular and chocolate), and ganache, sometimes I want a really simple and airy chocolate topping for my desserts. That’s when I choose this recipe.

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Ingredients

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.

pouring heavy whipping cream into a mixing bowl
Heavy cream is an essential ingredient for making any kind of whipped cream recipe!

Tip: Make sure to keep your heavy whipping cream 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

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

Adding cocoa powder to chocolate whipped cream
In this image, I’m using Pensey’s natural cocoa powder.

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 [paid link] a try. It has a rich flavor and a really dark color.

If you like a more subtle and smooth chocolate flavor, try a Dutch process cocoa powder.

Sugar

Most of the time you’ll be using unsweetened cocoa powder, so you will need to counter its bitter flavor with sugar. I use regular granulated sugar and love the results. Some people insist that powdered sugar or superfine sugar work better, but I haven’t found that to be the case.

How to Make Homemade 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 in a glass or metal mixing bowl 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
The key to homemade whipped cream is to whip just until it’s come together. If you over-mix, the cream may actually return to a liquid state, and more cream should be added and whipped again.

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
For a good homemade whipped cream recipe, you’ll want to ensure you whip until the cream forms fairly stiff peaks. Soft peaks won’t hold their shape nearly as well and the texture won’t be quite correct!

When it gets to this point, add the cocoa powder and sugar. (As a side note, you can easily make regular whipped cream by simply excluding the cocoa powder here.) Give the cream one final short whisk.

Chocolate whipped cream in a mixing bowl
This fresh whipped cream recipe is loaded with decadent chocolate flavor, but it’s still light and fluffy!

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
Use this as a quick and light chocolate whipped cream frosting that’s a guaranteed hit with any and all dessert lovers!

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 a teaspoon of vanilla extract, pureed berries, alcohol, or spices (like nutmeg or ground ancho chilis) to take this to the next level.

How do I store chocolate whipped cream?

Use an airtight container and keep it 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.

How do you keep homemade whipped cream from melting?

If you’re using this as a chocolate whipped cream frosting, be sure that you don’t pipe it onto baked goods until they’re nice and cool. If you’re serving in warm weather or on top of hot cocoa, for instance, one way to stabilize whipped cream is actually to whip some pudding mix with the cream! For this recipe, either chocolate or vanilla pudding would both be great options.

Did you make this recipe? Leave a review!
Chocolate whipped cream on cupcake
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4.82 from 37 votes

Chocolate Whipped Cream

Homemade whipped cream with chocolate is SO easy to make and is the perfect topping for 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
US Customary – Metric

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 all whipped 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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