I make homemade chocolate whipped cream with just 4 ingredients and a stand mixer! My easy recipe comes together in minutes and can be used to decorate cakes, pies, ice cream, and more.
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My Easy Chocolate Whip Cream
It should come as no surprise I love making desserts. And, if it’s not obvious yet, my daughter Leah and I are both chocolate lovers. So why not make everything more chocolate and create chocolate whipped cream?
Leah was actually the one to come up with the idea. She and I were eating our weekly chocolate truffle ice cream with dark chocolate syrup on top, and she looked at the whipped cream and asked why it couldn’t be chocolate.
I couldn’t think of a good reason or any reason why it shouldn’t be, so the next week we got busy in the kitchen coming up with this chocolate whipped cream recipe. And, let me tell you, it’s a game changer.
It brings the normal fluffy texture of usual homemade whipped cream, but the added chocolate flavor adds a different element that just enhances it all around.
I ended up testing it on cupcakes for my son Connor, and I was happy that the structure of it held up to create a chocolate whipped cream frosting.
Since then, I’ve tried it on cakes, pies, tarts, and of course more ice cream and cupcakes and it’s all just delicious. I’ve even caught Leah trying to take spoonfuls out of the mixer before it’s completely done.
Need more frosting and Cool Whip recipes? Check out my peanut butter frosting, Cool Whip frosting, chocolate Cool Whip, cream cheese and Cool Whip frosting, and chocolate cream cheese frosting next.
Chocolate Whipped Cream Recipe Ingredients
- Dutch processed cocoa powder – I recommend using a high quality one to get the best flavor
- Powdered sugar – for the sweetness in the recipe
- Heavy cream – make sure it’s nice and cold
- Pure vanilla extract – to give the whipped cream more flavor to complement the cocoa
How to Make Chocolate Whipped Cream
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Chill the metal bowl and whisk attachment of the stand mixer in the freezer for 10 minutes. In the meantime, sift the cocoa powder and powdered sugar together in a small bowl and set aside.
STEP TWO: Add the heavy cream and vanilla extract into the chilled bowl and whisk on medium speed until thickened.
STEP THREE: Slowly add the cocoa powder and sugar mixture. Increase the speed to high and beat until stiff peaks form. Place it in an airtight container or piping bag and refrigerate until ready to use. Enjoy!
Tips for the Best Homemade Whipped Cream
- Make sure all of the ingredients and tools are cold for the best texture. It helps achieve the best stability in the whipped cream — meaning it won’t deflate. I also find it comes out a lot fluffier!
- Opt for high-quality cocoa powder. Because I use so few ingredients here, the cocoa really is the star of the show. I really notice the difference in taste when I try to cut corners. I use this cocoa powder.
- Don’t skip the sifting step. I know it’s tempting to simply combine the cocoa with the sugar, but sifting makes a big difference. It helps prevent clumps and pockets of dry powder in the whipped cream.
- Try not to overbeat the cream, as it will start to separate. I’ve made this mistake in the past and had to start all over!
- For a darker chocolate color, let the whipped cream chill in the fridge for 2-3 hours before using. The longer it has to sit, the deeper the color will become.
Chocolate Cream Variations and Substitutions
- Use coconut cream or another non-dairy whipping cream instead of heavy whipping cream to make this vegan-friendly.
- Experiment with different types of cocoa powder. I’ve tried this with dark cocoa for a deeper flavor, and milk cocoa for something a bit sweeter, and both were delicious!
- Add a teaspoon of instant coffee for mocha-flavored whipped cream. My coffee loving mother has loved this version.
- A bit of melted chocolate will give the chocolate cream a richer, creamier texture.
How to Use Chocolate Whipped Cream Frosting
There are so many ways to use chocolate whipped cream! It tastes great as a frosting on everything from my vanilla cupcakes to my air fryer chocolate cake, as a topping for chocolate-based pies, on top of ice cream, as an indulgent garnish for pancakes, or even as a dip for fresh fruit!
Chocolate Whipped Cream FAQs
What is the best kind of cocoa powder for chocolate whip cream?
The best cocoa powder for chocolate whipped cream is Dutch-processed cocoa powder. It boasts a smoother, richer flavor and it dissolves easily in heavy cream. I also love the deeper, more intense chocolate flavor it adds compared to other types. This is the exact cocoa I use.
Do I need to have an electric mixer?
I highly recommend using an electric or stand mixer to make this recipe, but it’s not required. A little (er, a lot) of elbow grease and a whisk will achieve a similar texture if a mixer isn’t an option.
Why isn’t my homemade whipped cream thickening?
Homemade whipped cream won’t thicken properly if the ingredients and tools used aren’t cold enough — it really does make a difference! Not whipping at the correct speed or overbeating could also mess with the texture.
How do I store chocolate whipped cream?
Store chocolate whipped cream frosting in an airtight container in the refrigerator for up to 24 hours. Though, I must say, this is definitely one of those recipes that is best enjoyed fresh. If needed, gently stir or re-whisk to refresh the texture before using.
More Easy Dessert Recipes
- Peanut butter balls
- Fruit dip
- Vanilla mousse
- 3 Ingredient banana pudding
- Cheesecake brownies
- Fruit salad with cool whip
Easy Chocolate Whipped Cream
Equipment
Ingredients
- ¼ cup cocoa powder good quality, Dutch process
- ½ cup powdered sugar
- 2 cups heavy cream cold
- 1 teaspoon pure vanilla extract
Instructions
- Put the metal bowl of your standup mixer and whisk attachment in the freezer and allow to chill for 10 minutes beforehand.
- Sift together the cocoa powder and powdered sugar in a small bowl. Set them aside.
- Pour the chilled heavy cream and vanilla extract into the chilled bowl of the standup mixer and whisk on medium speed until the mixture thickens.
- Slowly add the cocoa powder/sugar mixture and increase the speed to high. Beat until stiff peaks start to form. Do not overbeat the cream, as it will start to separate.
- Place the whipped cream into an airtight container or piping bag and keep it in the refrigerator until ready to use.
Notes
- Make sure all of the ingredients and tools are cold for the best texture. It helps achieve the best stability in the whipped cream — meaning it won’t deflate.
- Opt for high-quality cocoa powder. It will really make a difference.
- Don’t skip the sifting step. It helps prevent clumps and pockets of dry powder in the whipped cream.
- Try not to overbeat the cream as it will start to separate.
- For a darker chocolate color, let the whipped cream chill in the fridge for 2-3 hours before using. The longer it has to sit, the deeper the color will become.
- Store leftovers in an airtight container for up to 24 hours. It’s been enjoyed fresh, but just re-whisk it to refresh the texture before using again.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
