This easy 5 minute chocolate whipped cream frosting is rich and creamy and is made with 5 simple ingredients! It is quick and stabilized and can be used for frosting cakes, cupcakes, topping ice cream, and more!
This whipped chocolate frosting comes together in a snap and is perfect to serve with
This chocolate cream is so good that you can eat it with a spoon! It is soft, and fluffy, and reminds the texture and flavor of a light chocolate mousse.
You can use this chocolate whip cream as a frosting for my chocolate cake, chocolate cupcakes, banana chocolate chip cake, chocolate poke cake, as a topping for my chocolate ice cream, as a topping for triple chocolate cheesecake, mini chocolate cheesecakes.
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Why this recipe works
- Stabilized- This frosting recipe is stable and is used to fill cakes, frost cakes or cupcakes, cookies, etc.
- Simple- You will only need 5 simple ingredients to make this frosting that you can find in any grocery store!
- Texture- This frosting is light and fluffy and is not heavy on the stomach as traditional buttercream frosting.
- Less sweet- This frosting uses way less sugar than buttercream frosting uses.
- Time- this whole frosting recipe takes 5 minutes to make from start to finish!
Ingredients
Before you start to make this chocolate whipping cream recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Cocoa powder- we used Dutch cocoa powder. You can use natural cocoa powder as well.
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.
Vanilla extract- adds extra flavor. You can use regular vanilla extract or vanilla bean extract.
Instructions
In a cold large mixing bowl add the heavy whipping cream, sift the cocoa powder, and add the powdered sugar, kosher salt, and vanilla.
Whip with an electric hand mixer or in a stand mixer for about 4-5 minutes or until stiff peaks form. Once stiff peaks start to form, your whipped cream is ready!
Make sure that you don't overmix the whipped chocolate frosting so it won't turn into butter.
Expert Tips
- I recommend using a stand mixer or an electric hand mixer to whip this up. It is easier and quicker.
- Add ½ teaspoon of espresso powder to the mixture for a richer flavor and to enhance the delicious flavor of the chocolate.
- Do not overmix this! If you overmix this cream, it will curdle and will ruin the creaminess of this cream.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- If you feel like your chocolate whipped cream is too bitter, feel free to add 1-2 tablespoon of powdered sugar.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- If you are looking for a less thick whipped cream, whip this to soft peaks.
- Make this into a chocolate mascarpone whipped cream by adding mascarpone cheese that is at room temperature.
Faq's
This can happen for a variety of reasons. This can happen if you didn't whip for long enough. Also, if your heavy whipping cream is warm and at room temperature.
This why I always recommend using cold heavy whipping cream and whipping it in a glass bowl that has been in the freezer 10 minutes prior to the whipping.
Simply whip it for longer until it's thick enough. Make sure that you do not overmix it so it won't curdle and turn into butter.
My top tip for making whipped cream is to chill the bowl in the freezer for 10 minutes before whipping and using super cold heavy cream.
Yes! You can double or triple this recipe. There is an option to automatically double, half, or triple this recipe in the recipe card below!
This whipped cream will last for up to a day stored in an airtight container in the fridge.
Storing
You can store this cream in the fridge for up to 1 day in an airtight container.
When you are ready to use, it may lose its whipped consistency, so I recommend giving it another whip until the texture is right.
Freezing
I do not recommend freezing the cream in order to use it later as frosting.
If you have leftovers and want to freeze them, I recommend turning this cream into ice cream, as I do in my chocolate ice cream recipe.
You can add your favorite toppings and flavors like brownie bites, caramel sauce, strawberry jam, etc! Freeze it in an airtight container and serve it like ice cream.
Substitutions
Dairy-free- you can make this recipe dairy free by swapping the heavy whipping cream with full-fat coconut milk.
Serving tips
Berries- serve this delicious cream with your favorite berries like fresh strawberries, raspberries, and blueberries for an easy and light dessert! You can drizzle it with honey or maple syrup for a summery dessert.
Topping- as you use classic whipped cream, you can use this chocolate whipped cream as toppings for dessert like our no bake turtle pie, banana pudding cupcakes, and baileys cheesecake.
Breakfast topping- add a large dollop of this cream on top of french toast or pancakes!
Hot chocolate- use it as a topping for your favorite hot chocolate like my French hot chocolate and hot chocolate with cocoa powder.
Variations
Zest- to add a delicious aroma and zesty flavor, add 1 teaspoon of lemon zest or orange zest to the mixture.
Extra stabilized whipped cream- my favorite tip to make whipped cream or chocolate whipped cream thicker and stabilized is adding 1-2 tablespoon of instant vanilla pudding or chocolate instant pudding.
Mascarpone- if you want to make a mascarpone chocolate whipped cream frosting, use our mascarpone whipped cream frosting and add ⅓ cup of cocoa powder.
Fruity- you can add your favorite jam to make this into a fruity cream like strawberry, blueberry, or raspberry!
Cookie crumbs- you can add finely chopped Oreos, biscoff cookies, or graham crackers!
More frosting recipes
Mascarpone whipped cream frosting- This mascarpone whipped cream is the perfect not-too-sweet and stable frosting that goes perfectly on everything!
Lemon mascarpone frosting- this lemon mascarpone frosting is made with fresh lemon zest and is perfect for lemon-flavored cakes.
Oreo frosting- this oreo buttercream frosting is made with ground Oreos and is super delicious. I used it for my Oreo layered cake.
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📖 Recipe
Chocolate Whipped Cream Frosting (5 Minute)
Ingredients
- 2 cups Heavy whipping cream
- ⅓ cup Powdered sugar or ¼ cup for a less sweet cream
- ¼ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- ⅓ cup Cocoa powder unsweetened and sifted
Instructions
- In a cold large mixing bowl add the heavy whipping cream, sift the cocoa powder, and add the powdered sugar, kosher salt, and vanilla.
- Whip with an electric hand mixer or in a stand mixer for about 4-5 minutes or until stiff peaks form. Once stiff peaks start to form, your whipped cream is ready!
- Make sure that you don't overmix the whipped chocolate frosting so it won't turn into butter.
- Use immedietly or store in an airtight container in the fridge for 1 day.
Notes
- I recommend using a stand mixer or an electric hand mixer to whip this up. It is easier and quicker.
- Add ½ teaspoon of espresso powder to the mixture for a richer flavor and to enhance the delicious flavor of the chocolate.
- Do not overmix this! If you overmix this cream, it will curdle and will ruin the creaminess of this cream.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- If you feel like your chocolate whipped cream is too bitter, feel free to add 1-2 tablespoon of powdered sugar.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- If you are looking for a less thick whipped cream, whip this to soft peaks.
- Make this into a chocolate mascarpone whipped cream by adding mascarpone cheese that is at room temperature.
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