Chocolate Whipped Cream
If the term “chocoholic” describes you, make this chocolate whipped cream frosting stat – it’s the perfect topping for any dessert!
Jump to Recipe
Chocolate Whipped Cream Frosting
I. love. chocolate. And this chocolate whipped cream frosting? Well it’s the icing on my addiction. Light, fluffy, and indulgent, chocolate whip cream is seriously delicious on any baked good.
I’ve unfortunately realized this chocolate whip cream recipe can be made in about 10 minutes, which means I am making it all the time. Take my word for it – you’re going to become next level obsessed with this.
3 Ingredient Chocolate Whipped Cream
- Heavy cream – You need to use heavy whipping cream in this recipe. There are no good substitutes.
- Powdered sugar
- Cocoa powder – I use dutch processed cocoa powder, but any cocoa powder would work.
How to Make Chocolate Whip Cream
- In the bowl of a stand mixer or with an electric hand mixer, whip the heavy cream on high speed until it starts to thicken.
- Once it starts to thicken, slow down the mixer and add in the powdered sugar and cocoa powder. Mix slowly until completely incorporated.
- Once incorporated, turn the speed back up and whip until thick and stiff peaks form.
- Enjoy! Use as a frosting, as a fruit dip or eat by the spoonful.
Can I make this in advance and store it?
You can, but I wouldn’t store for more than a day or so.
What can I use chocolate whipped cream for?
You can use this as a frosting, a filling in a cake, a fruit dip, a brownie topper, a trifle layer, piped on a pie, or spread on a graham cracker. Ooh – or hear me out, angel food cake with strawberries! Really, put it on whatever you’d like to enhance!
Other Yummy Frosting
Chocolate Whipped Cream
Ingredients
- 2 cups heavy cream
- 1 cup powdered sugar
- 1/4 cup cocoa powder
Instructions
- In the bowl of a stand mixer or with an electric hand mixer, whip the heavy cream on high speed until it starts to thicken.
- Once it starts to thicken, slow down the mixer and add in the powdered sugar and cocoa powder. Mix slowly until completely incorporated.
- Once incorporated, turn the speed back up and whip until thick and stiff peaks form.
- Use as a frosting, as a fruit dip or eat by the spoonful.
My mom’s recipe is similar, but lighter. It’s my all time favorite: 1 pint heavy cream and only 2 tbl powdered sugar and then instead of cocoa, we use 7 tbl Carnation Chocolate Malt. Mom would frost an Angel Food cake with this and it’s heavenly! Your recipe sounds good, too, so I will be trying it on chocolate cake.