I’m sharing my Chocolate Whipped Cream Frosting Recipe that yields a surprisingly light, stable chocolate frosting ideal for finishing cakes and cupcakes.

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Sometimes the simplest things surprise me the most. I stumbled on a way to turn cold heavy whipping cream and unsweetened cocoa powder into something that tastes far more indulgent than you’d expect, and now I keep tinkering.

It whips into this airy, slightly bittersweet cloud that makes guests suspicious, in a good way, and it fits right into a Hot Chocolate Frosting Recipe vibe or even works as Whip Cream Chocolate Frosting on a forgotten slice of cake. I wont lie, not every batch is flawless, but when it lands the texture and flavor are shockingly good, worth the small mess.

Ingredients

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Heavy whipping cream: rich in fat and protein, gives airy volume and silky mouthfeel.
Powdered sugar: mostly carbs, adds sweetness and stability, can make it taste syrupy if overused.
Unsweetened cocoa powder: deep chocolate flavor, low sugar, adds slight bitterness and antioxidants.
Vanilla extract: tiny amount boosts aroma and perceived sweetness, almost zero calories.
Pinch fine sea salt: brightens flavors, cuts sweetness and rounds chocolate notes, use sparingly.
Optional melted chocolate: intensifies chocolate depth, adds fat and bitterness, makes it richer.

Ingredient Quantities

1 cup (240 ml) cold heavy whipping cream

2 tablespoons (15 g) powdered sugar or to taste

2 tablespoons (12 g) unsweetened cocoa powder

1/2 teaspoon pure vanilla extract

pinch fine sea salt

optional 1 ounce (28 g) semisweet or bittersweet chocolate, finely chopped, melted and cooled

How to Make this

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1. Chill a metal or glass mixing bowl and your beaters in the fridge or freezer for 10 to 15 minutes while you get everything ready; measure 1 cup cold heavy whipping cream and the other ingredients. If you plan to use the optional 1 oz chopped chocolate, melt it gently in 15 to 20 second microwave bursts or over a double boiler, then let it cool to room temp.

2. Sift together 2 tablespoons powdered sugar and 2 tablespoons unsweetened cocoa powder into a small bowl so there are no lumps.

3. Pour the 1 cup cold heavy whipping cream into the chilled bowl and start whipping on medium-high speed until the cream thickens and soft ripples form.

4. When the cream has thickened but before stiff peaks, add the sifted sugar+cocoa, 1/2 teaspoon vanilla extract and a pinch of fine sea salt. Continue whipping.

5. Whip to medium-stiff peaks: when you lift the whisk the peaks should hold shape but slightly droop at the tip. Dont overwhip or it will get grainy and turn to butter.

6. If using the melted chocolate, make sure it’s cooled, then gently fold it in with a rubber spatula in 2 additions so you dont deflate the cream.

7. Taste and adjust sweetness or cocoa if needed, add a pinch more salt to make the chocolate pop. If you accidentally overwhip a little, add 1 tablespoon cold cream and gently whisk until smooth again.

8. Use right away or store in the fridge up to 24 hours; press plastic wrap directly on the surface to prevent a skin, and if it loses volume, give it a quick 10 to 20 second whisk before serving.

Equipment Needed

1. Large metal or glass mixing bowl chilled in the fridge or freezer
2. Hand mixer with chilled beaters or a stand mixer with whisk attachment youll probably pick one
3. 1 cup measuring cup plus measuring spoons (tablespoon and teaspoon)
4. Small bowl and a fine mesh sieve or sifter for the powdered sugar and cocoa
5. Rubber spatula for gentle folding and scraping the sides
6. Small microwave safe bowl or a heatproof bowl plus a small saucepan for a double boiler
7. Plastic wrap and an airtight container or bowl lid to press on the surface and store

FAQ

Q: How do I make this chocolate whipped cream?

Chill your bowl and beaters, pour 1 cup cold heavy cream, add 2 tbsp powdered sugar, 2 tbsp unsweetened cocoa, 1/2 tsp vanilla and a pinch of salt. Whip on medium-high until soft to medium peaks about 2-4 minutes. If using the optional melted chocolate, fold in cooled melted chocolate at soft peak and finish whipping gently. Dont overbeat or youll end up with butter.

Q: Can I use granulated sugar instead of powdered sugar?

Powdered sugar dissolves and helps stabilize so its best. If you only have granulated, use superfine sugar or dissolve it first in a tablespoon of warm cream, then chill before whipping, but it might be a tad gritty.

Q: How do I fix overwhipped cream?

If its just a bit grainy, add 1-2 tablespoons cold heavy cream and gently whip a few seconds until smooth. If it separates into butter and liquid its mostly gone, you can rinse and use as chocolate butter or start fresh.

Q: How long can I make it ahead and how do I store it?

Store in an airtight container in the fridge. Best used within 24 hours for peak texture, up to 48 hours if needed. If it loses volume, gently rewhip a few seconds to revive it.

Q: How do I stabilize it so it holds up for piping or hot weather?

Powdered sugar helps a bit. For firmer hold use a stabilizer: 1 tsp unflavored gelatin bloom in 2 tbsp cold water, melt and cool slightly, then whisk into the cream as you start whipping. Or fold in a little mascarpone or cream cheese, but that changes the flavor.

Q: Cocoa powder or melted chocolate which is better?

Cocoa gives a light airy chocolate flavor and keeps texture fluffy. Melted chocolate makes it richer and denser, but must be fully cooled before adding or it will deflate the cream. Either works, depends on how intense you want it.

Easy Homemade Chocolate Whipped Cream Recipe Substitutions and Variations

Heavy whipping cream: use 1 cup chilled full‑fat coconut cream (chill the can overnight and scoop the firm top). Whips up like cream but has a light coconut note, might be a bit softer so you can add a touch more powdered sugar to stabilize
Powdered sugar: pulse 2 tablespoons granulated sugar in a blender or spice grinder until very fine, sift and use equal amount. For longer storage add about 1 teaspoon cornstarch per cup to stop clumping
Unsweetened cocoa powder: swap 2 tablespoons cocoa for 1 ounce (28 g) finely chopped bittersweet chocolate, melted and cooled. Cut the powdered sugar by about 1 teaspoon since the chocolate adds some sweetness and fat
Vanilla extract: replace 1/2 teaspoon vanilla with 1/4 teaspoon almond extract for a nutty twist, or use 1/2 teaspoon vanilla bean paste for a stronger, speckled vanilla flavor

Pro Tips

1. Stabilize it for longer holds: if you need whipped cream that wont weep or collapse on a cake, fold in a tablespoon of mascarpone or cream cheese at the end, or use the gelatin trick — sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water, let it bloom 3 to 5 minutes, warm gently until melted, let cool a little and stream it in while whipping. Both options keep peaks firmer without tasting weird.

2. Rescue an overwhip without trashing it: if it starts to grain up dont panic, add a spoon or two of cold cream or a couple tablespoons of mascarpone and whisk slowly on low until it smooths out. If it really broke, chill the bowl and try again briefly, youre more likely to save it than you think.

3. Chocolate and folding hacks: make sure your melted chocolate is not warm, otherwise it will deflate the cream or melt it, cool it to just slightly warm or room temp. Add the chocolate in two small additions and fold with a gentle figure eight motion so you keep as much air as possible. If the chocolate stiffens the mix, loosen it with a teaspoon of warm cream not cold.

4. Flavor and serving boosters: a tiny pinch of flaky salt makes the cocoa taste much deeper, and a teaspoon of instant espresso powder or a few drops of coffee extract will intensify chocolate without tasting like coffee. For neat piping chill the bowl and the filled piping bag for 10 minutes first, and press plastic wrap right on the surface to avoid a skin when storing.

Easy Homemade Chocolate Whipped Cream Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my Chocolate Whipped Cream Frosting Recipe that yields a surprisingly light, stable chocolate frosting ideal for finishing cakes and cupcakes.

Servings

servings

Calories

263

kcal

Equipment: 1. Large metal or glass mixing bowl chilled in the fridge or freezer
2. Hand mixer with chilled beaters or a stand mixer with whisk attachment youll probably pick one
3. 1 cup measuring cup plus measuring spoons (tablespoon and teaspoon)
4. Small bowl and a fine mesh sieve or sifter for the powdered sugar and cocoa
5. Rubber spatula for gentle folding and scraping the sides
6. Small microwave safe bowl or a heatproof bowl plus a small saucepan for a double boiler
7. Plastic wrap and an airtight container or bowl lid to press on the surface and store

Ingredients

1 cup (240 ml) cold heavy whipping cream
2 tablespoons (15 g) powdered sugar or to taste
2 tablespoons (12 g) unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
pinch fine sea salt
optional 1 ounce (28 g) semisweet or bittersweet chocolate, finely chopped, melted and cooled

Directions

Chill a metal or glass mixing bowl and your beaters in the fridge or freezer for 10 to 15 minutes while you get everything ready; measure 1 cup cold heavy whipping cream and the other ingredients. If you plan to use the optional 1 oz chopped chocolate, melt it gently in 15 to 20 second microwave bursts or over a double boiler, then let it cool to room temp.
Sift together 2 tablespoons powdered sugar and 2 tablespoons unsweetened cocoa powder into a small bowl so there are no lumps.
Pour the 1 cup cold heavy whipping cream into the chilled bowl and start whipping on medium-high speed until the cream thickens and soft ripples form.
When the cream has thickened but before stiff peaks, add the sifted sugar+cocoa, 1/2 teaspoon vanilla extract and a pinch of fine sea salt. Continue whipping.
Whip to medium-stiff peaks: when you lift the whisk the peaks should hold shape but slightly droop at the tip. Dont overwhip or it will get grainy and turn to butter.
If using the melted chocolate, make sure it's cooled, then gently fold it in with a rubber spatula in 2 additions so you dont deflate the cream.
Taste and adjust sweetness or cocoa if needed, add a pinch more salt to make the chocolate pop. If you accidentally overwhip a little, add 1 tablespoon cold cream and gently whisk until smooth again.
Use right away or store in the fridge up to 24 hours; press plastic wrap directly on the surface to prevent a skin, and if it loses volume, give it a quick 10 to 20 second whisk before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.