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Chocolate Whipped Cream Frosting
Yield: 3 cups
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
- 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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