Chocolate Whipped Cream Recipe

Why You'll Love This Recipe

You will love this recipe for chocolate whipped cream because:

• This homemade chocolate whipped cream is the perfect frosting for cakes, cupcakes, and other desserts.  
• It is quick and easy to make with a few ingredients.
• Chocolate whipped cream has a rich, chocolatey flavor that any chocolate lover will love.
• It has a smooth and creamy texture that adds a luxurious touch to any dessert.
• You can easily adjust the sweetness and chocolate flavor in this homemade whipped cream recipe to the way you like it.
• It is a versatile topping that can be used on pies, cakes, cupcakes, and ice cream and it can even be used as a topping for hot chocolate. 
• This chocolate whipped cream can even be a simple dessert on its own like this dulce de leche mouse.

Ingredients

Cream - use a high-fat cream like heavy whipping cream, it whips up better than low-fat or half-and-half cream and is ideal for piping.

Sugar - we prefer powdered sugar when making whipped because it mixes quickly into the cream.

Cocoa powder - the type of cocoa powder you use will affect the flavor and color of the chocolate whipped cream. 

We used unsweetened Dutch cocoa process powder in this recipe, but you could also use natural cocoa powder or black cocoa powder.

These above types of cocoa powder vary in color and depending on which one you use the chocolate whipped cream may turn out to be light, medium, or dark in color.

Equipment

Stand mixer, electric hand mixer, or whisk.

Step By Step Instructions

Step 1 - Place one cup of cold heavy cream, sugar, and cocoa powder into a mixing bowl. If you would like the cream more or less sweet, feel free to adjust the amount of sugar.

Step 2 - Use an electric mixer and beat at high speed until the cream reaches the consistency you need soft, medium, or firm peaks - this will depend on what you are making with the cream (see notes below). 

Step 3 - Transfer to a sealed container and store in the fridge until ready to use.

Recipe Notes

Use cold ingredients

It's important to use cold heavy cream when making whipped cream. This helps the cream stiffen faster and hold its shape better. So leave it in the fridge until you are ready to pour it into the bowl and start whipping.

Use a chilled bowl

It's also a good idea to use a chilled bowl when making whipped cream especially when the weather is very hot. A cold bowl helps the cream stiffen faster and prevents it from overheating.

Don't overbeat the cream

Be careful not to overbeat the cream, as this can cause it to become grainy and lose its smooth, creamy texture. Stop beating the cream as soon as you see it reach the stiff peak stage.

Use a high-quality cream

Using a high-quality, high-fat cream will result in a richer and more stable whipped cream. Look for a cream with at least 30% fat content or labeled as whipping cream.

Stabilized Chocolate Whipped Cream

When whipped cream is left to sit for a bit, it tends to collapse and weep.

Stabilizing the cream with gelatin or skim milk powder helps the cream to hold its shape for longer.

Stabilized whipped cream is firmer and easier to pipe into decorative shapes than unstabilized cream making it a good choice for decorating cakes and desserts. 

To use gelatin as a stabilizer in chocolate whipped cream:

• 1 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1 cup heavy cream, chilled
• 2 tablespoons unsweetened cocoa powder
• 2-3 tablespoons sugar (depending on how sweet you like your whipped cream)

Here is how you make it:

1. In a small bowl, sprinkle the gelatin over the cold water. Let the mixture sit for a few minutes to allow the gelatin to soften.
2. In a small saucepan, heat the gelatin mixture over low heat until the gelatin has completely dissolved. Remove the saucepan from the heat and let the mixture cool.
3. In a large bowl, beat the heavy cream, cocoa powder, and sugar with an electric mixer until soft peaks form.
4. With the mixer running, slowly add the cooled gelatin mixture to the whipped cream. Continue beating the mixture until stiff peaks form.

To make stabilized chocolate whipped cream with skim milk powder:

• 1 cup heavy cream, chilled
• 2 tablespoons unsweetened cocoa powder
• 2-3 tablespoons sugar (depending on how sweet you like your whipped cream)
• 2 tablespoons skim milk powder

Here is how to make it:

1. In a large bowl, beat the heavy cream, cocoa powder, and sugar with an electric mixer until soft peaks form.
2. With the mixer running, slowly add the skim milk powder to the whipped cream. Continue beating the mixture until stiff peaks form.

Both of these methods will help to stabilize the whipped cream, preventing it from collapsing or weeping. The stabilized whipped cream will hold its shape for hours.

Serving Size

This chocolate whipped cream recipe makes about 2 cups and would serve about eight. A serving size is about ¼ cup.

Calories Per Serve

This recipe for homemade chocolate whipped cream has about 123 calories in a ¼ cup serving.

Serving Suggestions

Here are a few ideas for how you can serve chocolate whipped cream:

• Use it as a topping for cakes and pies.
• Use it as a filling for cookie sandwiches or crepes.
• Serve it as a side to chocolate cake or brownies.
• Dollop on top of a mug of hot chocolate,
• Serve it as a topping for ice cream.

Storage

Refrigeration – Store chocolate whipped cream in an airtight container in the fridge. If stored correctly, it should keep for up to 3 days.

Freezing – Not suitable for freezing.

More Easy Recipes

See all our flavored whipped cream recipes or try some of these easy recipes:

• Banana bread with self rising flour
• Strawberry fool
• Eggless scones
• 3 ingredient peanut butter balls