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.