Chocolate whipped cream is a light, fluffy, airy and creamy homemade whipped cream made with cocoa powder and 3 other ingredients. This quick and easy to make whipped chocolate cream makes the perfect sweet dessert dip or as a simple topping or frosting for cakes, cupcakes, muffins, hot cocoa and more.
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Why Should You Make This Recipe
I have several easy no bake chocolate recipes on the blog that I absolutely adore. My Cottage Cheese Chocolate Mousse, Chocolate Parfait and Chocolate Cool Whip are just a few of my favorite light and creamy chocolate recipes on the blog. I am so excited to add this easy to make homemade chocolate whipped cream recipe to the blog. I know you’ll love this recipe because:
- Minimal ingredient frosting, topping or dip. You only need 4 simple ingredients to make this light, airy and creamy chocolate whipped cream that’s as perfect as a frosting as it is for topping hot cocoa or serving as a fruit dip.
- Super simple to make. Make this homemade whipped chocolate cream in a 5 minutes or less.
Ingredients
This whipped chocolate cream recipe needs only 4 simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you will need to make this creamy and decadent whipped chocolate frosting, topper or dip.
Ingredients: Gather heavy cream, powdered sugar, cocoa powder and vanilla extract.
Substitutions
Here are my recommended substitutions to make this easy strawberry cream if you need them.
- Heavy Cream: I love making freshly whipped cream by whipping heavy cream. Heavy cream usually whips to twice the amount of liquid heavy cream. Make sure to use heavy whipping cream with 36% milk fat.
- Powdered Sugar: I like using powdered sugar to help set the strawberry whip cream and to provide some stability to the heavy whipped cream. This is due to the cornstarch found in powdered sugar. Feel free to use ½ cup (100 g) granulated sugar mixed with 1 tablespoon cornstarch in place of the powdered sugar. Pulse the sugar and cornstarch in a food processor until fluffy, light and well combined.
- Dutch Process Cocoa Powder: Feel free to use regular unsweetened cocoa powder. I prefer using Dutch process when possible for it’s smooth, fuller chocolate flavor.
- Vanilla Extract: This is added for flavor. Feel free to omit if needed, but I highly recommend using the extract.
Variations
Stabilized Chocolate Whipped Cream: There are a couple of different ways to make stabilized chocolate whipped cream.
- Mascarpone or Cream Cheese: Follow my Mascarpone Frosting recipe and add ¼ cup (20 g) cocoa powder at the same as the powdered sugar.
- Gelatin: Mix 2 teaspoons unflavored gelatin with 2 tablespoons (30 ml) water. Heat the gelatin and water mixture for 5 - 10 seconds in the microwave or until the gelatin has dissolved in the water. Once the gelatin is dissolved whisk the slightly cooled gelatin mixture into the heavy cream until just combined. Follow the rest of the recipe as written. Keep in mind that the whip cream will whip up much faster so keep an eye on the cream as it whips to prevent over whipping the cream
How To Make
Learn how to make chocolate whipped cream in a few easy steps.
- Place a large mixing bowl and whisk attachment or beaters into the fridge or freezer to chill for 15 minutes in the freezer or 30 minutes in the fridge. Pour the heavy cream and vanilla extract into the chilled mixing bowl. Sift the cocoa powder and powdered sugar through a fine mesh strainer into the chilled mixing bowl filled with heavy cream and vanilla extract. Combine the ingredients on low for 1 minute. Stop and taste the chocolate cream. Adjust the sweetness or chocolate flavor by adding more of each if needed. Increase the speed of the mixer to medium speed. Mix for about 1 - 3 more minutes or until the cream has whipped to medium - medium stiff peaks. Store the cocoa whipped cream covered in the fridge for up to 1 day or serve right away.
- To serve the chocolate whipped cream, transfer the chocolate cream into a piping bag fitted with a star attachment. Pipe the whipped cream into small serving dishes or on top of sweet treats like cupcakes, cake, or brownies. Alternatively scoop the creamy cocoa cream into a bowl and serve alongside pretzels, cookies or graham crackers or brownie bites.
How To Store, Freeze and Thaw
- Store: Keep the whipped cocoa cream in an airtight container for up to 2 days. If needed, re-whip the chocolate whipped cream and use as needed.
- Freeze: Transfer the chocolate whip cream to an airtight container to store in the freezer for up to 2 months.
- Thaw: Transfer the whipped cream to thaw in the fridge overnight. The chocolate cream may need to be re-whipped to regain a fluffy texture.
M’s Expert Tips
- Keep the tools cold. Make sure to use a chilled mixing bowl and whisk for the best results. The bowl and whisk can be chilled in the fridge for 30 minutes or in the freezer for about 15 minutes.
- Use heavy whipping cream. Make sure to use heavy whipping cream with 36% milk fat for the creamiest and fluffiest whipped cream.
- Sift in the cocoa powder. Cocoa powder is notorious for clumping together. This can lead to a lumpier whipped cream. I highly recommend sifting the cocoa powder directly into the heavy cream through a fine mesh strainer.
- Use powdered sugar. I like using powdered sugar to help set the chocolate whip cream and to provide some stability to the heavy whipped cream. This is due to the cornstarch found in powdered sugar.
- Watch the whipped cream. Make sure not to overwhip the chocolate infused heavy cream. Due to the powdered sugar and cocoa powder in the whipped cream, the whipping time is much shorter than when making regular whipped cream.
FAQs
This recipe for chocolate whipped cream is made with heavy cream, cocoa powder, powdered sugar and vanilla extract.
If you prefer to use melted chocolate instead of cocoa powder follow these steps. Melt the chocolate, gently whisk the melted and slightly cooled chocolate into the whipped cream. Then chill the mixture until cold. Whisk the chilled chocolate heavy cream until the whipped chocolate cream has reach your preferred consistency.
They are both very similar and can both be used to make homemade whipped cream. Heavy cream has a fat content of at least 36%, while whipping cream has between 30 - 36% fat. Heavy cream can also be labeled as heavy whipping cream. Whipping cream can also be labeled light whipping cream.
Soft peaks form in the whipped cream while whipping, but collapse once the whisk is pulled from the cream. Medium peaks form when the whisk is pulled from the whipped cream and the peak falls slightly at the tip. Stiff peaks hold their shape and don’t fall.
The cornstarch in the powdered sugar helps to stabilize the whipped cream nicely. However, if you would like to add more stabilizing ingredients, add 1 - 2 tablespoons cornstarch to the powdered sugar before mixing the powdered sugar into the heavy cream. Alternatively, adding 2 oz. mascarpone or cream cheese or mixing gelatin into the heavy cream will help to stabilize the chocolate whipped cream.
Recipes to Top with Chocolate Whipped Cream
If you try this Chocolate Whipped Cream recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Chocolate Whipped Cream Recipe
Equipment
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 fine mesh strainer or sifter optional
Ingredients
- 2 cups (480 ml) cold heavy cream
- ¼ cup (20 g) unsweetened or Dutch processed cocoa powder
- ½ - ¾ cup (60 - 90 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Place a large mixing bowl and whisk attachment or beaters into the fridge or freezer to chill for 15 minutes in the freezer or 30 minutes in the fridge.
- Pour the heavy cream and vanilla extract into the chilled mixing bowl. Sift the cocoa powder and powdered sugar through a fine mesh strainer into the chilled mixing bowl filled with heavy cream and vanilla extract.2 cups (480 ml) cold heavy cream, ¼ cup (20 g) unsweetened or Dutch processed cocoa powder, ½ - ¾ cup (60 - 90 g) powdered sugar, 1 teaspoon vanilla extract
- Combine the ingredients on low for 1 minute. Stop and taste the chocolate cream. Adjust the sweetness or chocolate flavor by adding more of each if needed. Increase the speed of the mixer to medium speed. Mix for about 1 - 3 more minutes or until the cream has whipped to medium - medium stiff peaks. Store the cocoa whipped cream covered in the fridge for up to 1 day or serve right away.
- To serve the chocolate whipped cream, transfer the chocolate cream into a piping bag fitted with a star attachment. Pipe the whipped cream into small serving dishes or on top of sweet treats like cupcakes, cake, or brownies. Alternatively scoop the creamy cocoa cream into a bowl and serve alongside pretzels, cookies or graham crackers or brownie bites.
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