Chocolate Whipped Cream Frosting

Chocolate whipped cream frosting only contains four ingredients and whips up in just minutes. Made with dark cocoa powder and a bit of vanilla extract, this chocolate whipped cream frosting recipe has a great chocolate flavor and is light and creamy.

Ingredients for Chocolate Whipped Cream Frosting

• Heavy cream: Cold heavy cream or heavy whipping cream.
• Powdered sugar: Adds sweetness. Adjust the powdered sugar to your taste.
• Dark cocoa powder: Dark unsweetened cocoa powder adds great chocolate flavor. My favorite brand is Hershey’s Dark Cocoa Powder which is a dutch process cocoa powder. You can use regular natural cocoa powder, but the chocolate flavor will not be as intense.
• Vanilla extract: Pure vanilla extract adds another layer of flavor and enhances the chocolate flavor in the whipped cream.

How to Make Chocolate Whipped Cream Frosting

To make the chocolate whipped cream, you will need a stand mixer fitted with a whisk attachment or an electric hand mixer.

1. Combine heavy cream, powdered sugar, dark cocoa powder and vanilla extract.
2. Mix on low speed until the dark cocoa powder is combined with the cream.
3. Slowly turn the electric mixer to medium speed and whip until frothy.
4. Increase the speed to medium-high and whip until creamy, medium peaks form.

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Chocolate Whipped Cream Frosting

Prep Time 10 minutes mins

Yield: 3 cups

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Chocolate whipped cream frosting only contains four ingredients and whips up in just minutes. Made with dark cocoa powder and a bit of vanilla extract, this chocolate whipped cream recipe has a great chocolate flavor and is light and creamy.

Equipment

• Stand mixer fitted with a whisk attachment or electric hand mixer

Ingredients 

1x2x3x

US CustomaryMetric

• ▢ 1 ½ cups heavy cream or heavy whipping cream
• ▢ ½ cup powdered sugar
• ▢ ¼ cup dark cocoa powder
• ▢ 2 tsp vanilla extract

Instructions

• In the bowl of a stand mixer or large mixing bowl, combine cold heavy cream, powdered sugar, dark cocoa powder and vanilla extract.
• Use a whisk attachment or an electric hand mixer to mix on low speed until the dark cocoa powder is combined with the cream.
• Slowly turn the mixer to medium speed and whip the cream for a minute or two until frothy.
• Increase the speed to medium-high and whip until creamy, medium-stiff peaks form. Do not overmix the whipped cream.
• Pipe or spread the chocolate whipped cream frosting

Notes

Use the chocolate whipped cream frosting the same day you make it. Once piped or spread onto cakes or cupcakes, the whipped cream will last about two days stored in an airtight container in the refrigerator.

This whipped cream frosting does not store well for later use.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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