Chocolate Whipped Cream is smooth, thick, and packed with chocolate flavor. It tends to be a bit more stable than plain whipped cream which makes it a great choice for using as a frosting. Try using it to top sheet cakes or pipe over cupcakes. Also try it on your coffee or swirled onto pancakes or waffles!
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When I first began testing this recipe, I realized instantly it would require more tweaking from my original homemade whipped cream recipe than simply just adding cocoa powder. Finding just the right amount of cocoa powder took a few tries. I also found that the amount of sugar needed to be slightly increased (as well as the vanilla extract).
Even the mixing method needed editing when I realized that the hand mixer sprayed cocoa powder everywhere if it wasn’t lightly whisked beforehand.
The final recipe I am quite happy with. It’s a smooth chocolate flavor that tastes like a rich chocolate ice cream. The texture is great and more stable than plain whipped cream. Use a chilled metal bowl and whisk to prepare this recipe so that you get the best volume and stability possible.
Try using the finished whipped cream for serving alongside brunch (excellent with fresh fruit or on top of pancakes or waffles). You could use it for frosting cupcakes or a sheet cake. Top your coffee with a swirl for an instant pick-me-up. Or, just eat a spoonful.
Ingredients for Chocolate Whipped Cream
The ingredients for Chocolate Whipped Cream are straightforward. You likely have everything you need already!
Heavy Cream – Look for “heavy cream” or “heavy whipping cream” at the grocery store. Avoid “whipping cream” which is a lower fat product and won’t whip as well.
Powdered Sugar – You can usually substitute granulated sugar if you don’t have any powdered sugar on hand, but the cornstarch in the powdered sugar (also known as confectioners’ sugar) lends additional stability to the whipped cream.
Natural Unsweetened Cocoa Powder – I use Hershey’s, but any natural unsweetened cocoa powder will work. The higher the quality, the better the taste! I did not test this recipe with Dutch-Process cocoa.
Vanilla Extract – If you have a high quality vanilla extract on hand, this is the time to use it.
A Quick Overview of How to Make It!
Find the complete printable recipe at the end of the post.
Chill the bowl and whisk attachment (for a hand mixer) for at least fifteen minutes in the freezer. Note that you may use a stand mixer as well.
Whisk the cocoa, sugar, heavy whipping cream, and vanilla extract together until mostly combined before starting to use the hand mixer. This will prevent cocoa powder from flying everywhere while it begins to incorporate into the cream.
Once the mixture is foamy, turn up the speed on the mixer to medium. Continue at this rate until tracks from the whisk start to form in the cream and it becomes thick–about 3 minutes.
Continue to use the hand mixer until the whipped cream has soft, medium, or stiff peaks. The texture is up to you, but be careful as the whipped cream continues to thicken. It goes from stiff peaks to overbeaten very quickly.
Use fresh whipped cream immediately or pop it in the fridge until ready to use.
How to Use Chocolate Whipped Cream
Need some ideas for how to use a batch? Here’s a few ways to use chocolate whipped cream!
- ice cream sundaes
- cheesecake garnish/topping
- sheet cake frosting
- brownie frosting
- cupcake frosting (it pipes really well–just whip to stiff peaks first)
- fresh fruit
- strawberry shortcakes
- layered desserts
- coffee/latte topper
More Whipped Cream: Check out all these variations of whipped cream you can make including coffee, strawberry, and more.
More Whipped Cream Recipes
- Pumpkin Whipped Cream
- Strawberry Whipped Cream
- Mason Jar Whipped Cream
- French Silk Pie Cookies
- Coffee Whipped Cream Recipe
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Chocolate Whipped Cream
- 2 tablespoons natural unsweetened cocoa powder
- 5 tablespoons powdered sugar also known as confectioners' sugar
- 1 cup heavy whipping cream well chilled
- ½ teaspoon vanilla extract
- Start by placing a metal bowl and the whisk attachment (for either a hand mixer or a stand mixer) in the freezer. Allow to chill for fifteen minutes. This step greatly improves the texture and stability of the whipped cream.
- Remove bowl and whisk from freezer and pour in the cocoa, sugar, heavy whipping cream, and vanilla extract. If you begin beating right away, the cocoa powder tends to spray everywhere, which is why we add the heavy cream on top. I also suggest whisking by hand for a few minutes to incorporate the ingredients before beating. Now, use the hand mixer on low until the mixture starts to thicken and foam.
- Once the mixture is foamy, turn up the speed on the mixer to medium. Continue at this rate until tracks from the whisk start to form in the cream and it becomes thick–about 3 minutes. Taste Test: Once the whipped cream is thickened, give it a taste and adjust flavors as needed.
- Begin checking the cream frequently for soft, medium, or stiff peaks. Turn off the mixer, pull the whisk away and check the consistency of the "peak" that forms on the whisk. See explanations below:Soft peaks – These are soft billowy peaks that just flop over. Best for scooping and swirling, not piping.Medium peaks – A peak of cream that holds its shape, but flops over at the top. Medium or stiff peaks are best for piping. This is the ideal whipped cream texture in my opinion!Stiff peaks – A stiff peak of cream that holds its shape and does not flop at all. Careful, it's easy to go overwhip here! Stiff peaks are great for piping.Overbeaten – Not quite butter, but the cream has become overly stiff and clumpy. If this happens, you may be able to salvage it by adding more heavy cream and very gently folding it in with a spatula.
- Use fresh whipped cream immediately or pop it in the fridge until ready to use.