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    Home » Recipes » Desserts

    Jan 1, 2023 · Modified: Jan 17, 2023 by Harriet

    Chocolate Whipped Cream Recipe

    Jump to recipe card

    Everyone has to have an easy chocolate whipped cream recipe, and this one could not be any easier. This 5-minute whipped cream frosting is delicious on pies, cakes, hot chocolate, and even as a fruit dip.

    You will even find out how to make stabilized whipped cream that will hold longer to keep your bakes and desserts looking better for longer.

    Chocolate whipped cream in a white pot.

    Whipped cream is a delicious and indulgent treat that you can easily make at home with heavy whipping cream and sugar and it can easily be flavored to suit your needs. 

    You could make caramel whipped cream to use as a filling for crepes or make maple whipped cream to use as a filling for pastries, or this chocolate whipped cream for a delicious topping on just about any dessert.

    Jump to:
    • 👛 Cost To Make
    • 🌟 Why You'll Love This Recipe:
    • 🥘 Ingredients In This Recipe
    • Can I Use Sweetened Cocoa Powder?
    • 🍽 Equipment
    • 🍳 Step By Step Instructions
    • What Is The Difference Between Soft And Stiff Peaks?
    • How Long Does It Take To Make Whipped Cream?
    • ✏️ Recipe Notes
    • Stabilized Chocolate Whipped Cream
    • 👪 Serving Size
    • 🍬 Calories Per Serve
    • 🥗 Serving Suggestions
    • 📖 Variations
    • 🌡️ Storage
    • 📝 Frequently Asked Questions
    • More Easy Recipes
    • 📋 Recipe Card

    Looking for a rich and easy creamy chocolate topping for your desserts? Then you have to try this chocolate whipped cream recipe!

    It is as easy as whipping together heavy cream, sugar, and cocoa powder until stiff peaks form.

    You will have a decadent whipped cream to use in no time!

    It is great to use on on waffles, crepes, ice cream, French toast, cupcakes, pancakes, and more.

    You will never buy store-bought again!

    👛 Cost To Make

    Estimated cost = $2.30 or $0.28 a serve

    🌟 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 In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image of ingredients to make chocolate whipped cream.

    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.

    Can I Use Sweetened Cocoa Powder?

    When making chocolate whipped cream you can use either unsweetened cocoa powder or sweetened cocoa powder, depending on your preference.

    Unsweetened cocoa powder is made from ground, roasted cocoa beans and has a strong, bitter chocolate flavor. It is usually used in recipes that require sugar to be added separately, because it does not contain any sugar.

    Sweetened cocoa powder is made from unsweetened cocoa powder that has been mixed with sugar. It has a milder, sweeter chocolate flavor than unsweetened cocoa powder and is often used in recipes that do not require extra sweetening.

    Both of these cocoa powders will work in a chocolate whipped cream recipe, but the sweetness will vary depending on which one you use.

    It is a good idea to taste the whipped cream mixture as you go and add more sugar and chocolate flavor to your liking.

    • If you use the sweetened cocoa powder you may need to use less sugar or no sugar at all to achieve the desired level of sweetness.
    • If you use the unsweetened cocoa powder you may need to add more sugar to the whipped cream to get it to a sweetness level you like.

    🍽 Equipment

    Stand mixer, electric hand mixer, or whisk.

    🍳 Step By Step Instructions

    Whipped cream on a spatula.

    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.

    Chocolate whipped cream decorations on a mousse cake.

    What Is The Difference Between Soft And Stiff Peaks?

    The term "soft peak cream" and "stiff peak cream" refer to the consistency of whipped cream. 

    Whipped cream is made by beating heavy cream with a whisk or an electric mixer until it becomes thick and forms peaks. 

    The peaks of the whipped cream will either be soft, medium, or stiff, depending on how long it is whipped.

    Soft peaks

    If the peak is soft and droops over when the beaters are lifted, it is a soft peak. 

    Soft peaks are formed when the cream has been beaten until it is just starting to hold its shape. 

    Soft peak cream is used in recipes where the whipped cream will be used as a topping or garnish, like on top of a pie or a cake, or for folding into other mixtures like blancmange or fruits in cream.

    Medium peak

    Medium peak cream forms when the cream has been beaten until it is somewhere in between a soft peak and a stiff peak.

    The peaks of the cream will hold their shape, but they will not be as stiff as stiff peak cream.

    Medium peak cream is not used as often as soft peak or stiff peak cream, but it can be used in recipes where you want a little more structure from the whipped cream than soft peak cream provides, but not as much as stiff peak cream. 

    For example, you could use a medium peak cream as a filling for a cream puff or éclair, or as a topping for a dessert that will be sliced, like a trifle or a tiramisu, or for serving with scones like these eggless scones.

    Stiff peak

    If the peak stands up straight and is stiff, it is a stiff peak. 

    Stiff peaks are formed when the cream has been beaten until it is very stiff and holds its shape well and does not flop over.

    Stiff peak cream is used in recipes where the whipped cream will be used as a structural element, like in whipped cream frosting cakes for decorative piping on cakes and cupcakes or desserts like this dulce de leche mousse.

    How Long Does It Take To Make Whipped Cream?

    As a general rule, it will take about 5-10 minutes to make whipped cream, and this will depend on whether you are using an electric mixer or whisking by hand.

    ✏️ 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.
    Close up of chocolate cream swirls on a cake.

    📖 Variations

    Whip in any of the following flavors to add variety to this basic chocolate whipped cream recipe:

    • Peppermint chocolate whipped cream -  Add a teaspoon of peppermint extract.
    • Peanut butter whipped cream -  Add 1-2 tablespoons of creamy peanut butter to the cream.
    • Salted caramel chocolate whipped cream - Add a few teaspoons of caramel sauce. 
    • Orange chocolate whipped cream - Add a teaspoon of orange extract or orange zest. 
    • Nutella chocolate whipped cream - Add a few tablespoons of Nutella or other chocolate-hazelnut spread to the whipped cream mixture.
    • Kahlua chocolate whipped cream -  Add a couple of tablespoons of Kahlua or other coffee liqueur. 
    • Coconut chocolate whipped cream - Add a teaspoon of coconut extract to the recipe.
    • Mocha chocolate whipped cream - Add a shot of cold espresso or a tablespoon of instant coffee.

    🌡️ 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.

    📝 Frequently Asked Questions

    Can you overwhip cream?

    Yes. Whipped cream can become overwhipped if you go past the stiff peak stage, it will deflate and start to look grainy and if you have gone too far it will also split and look watery.

    How long does whipped cream last?

    Homemade whipped cream is best used on the day it is made. It should be kept refrigerated until ready to serve.

    It won't last that long at room temperature and will start to break down and lose shape in a matter of hours and even faster on hot days.

    More Easy Recipes

    • Maple Whipped Cream
    • Coffee Whipped Cream
    • Cinnamon Whipped Cream
    • Caramel Whipped Cream

    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
    A cut piece of mousse cake.

    I do hope that you try this chocolate whipped cream recipe. If you do, please come back and leave a comment below because I would love to know how you went.


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    📋 Recipe Card

    Chocolate flavored cream in a white bowl with a piping bag in the foreground.

    Chocolate Whipped Cream Recipe

    Make this chocolate whipped cream recipe with just three ingredients. It is easy to make and perfect for so many desserts.
    Print Recipe
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    Prep Time : 5 mins
    Total Time : 5 mins
    Cuisine: : Western
    Course : Dessert
    Servings : 8 x ¼ cup serves
    Calories : 123 : kcal
    Estimated Cost (AUD) : $2.30 or $0.28 a serve

    EQUIPMENT

    • Stand mixer, hand beater, or whisk

    INGREDIENTS

    • 1 cup heavy whipping cream cold
    • 2 tablespoons cocoa powder (unsweetened) sifted
    • 2 - 3 tablespoons icing sugar powdered sugar, sifted
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Place the cream, cocoa powder, and icing sugar into a mixing bowl.
    • Use an electric mixer and mix at high speed until the cream reaches the consistency you need, soft, medium, or firm peaks (see notes below).
    • Transfer to a sealed container and store in the fridge until ready to use.

    Notes

    What are soft and medium peaks?
    • Soft peak cream forms when the cream has been beaten until it is just starting to hold its shape. The peaks of the cream will droop over when the beaters are lifted. Soft peak cream is used as a topping or garnish.
    • Medium peak cream forms when the cream has been beaten until it is somewhere in between the soft peak and stiff peak. The peaks of the cream will hold their shape, but they will not be as stiff as stiff peak cream. Medium peak cream can be used as a filling or topping where a little more structure is desired than with soft peak cream, but not as much as with stiff peak cream.
    • Stiff peak cream forms when the cream has been beaten until it is very stiff and holds its shape well. The peaks of the cream will stand up straight when the beaters are lifted. Stiff peak cream is used as a structural element, such as in piped whipped cream for cakes and other desserts.
    Nutrition Facts
    Chocolate Whipped Cream Recipe
    Serving Size
     
    1 x ¼ cup
    Amount per Serving
    Calories
    123
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    7
    g
    44
    %
    Polyunsaturated Fat
     
    0.5
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    34
    mg
    11
    %
    Sodium
     
    8
    mg
    0
    %
    Potassium
     
    47
    mg
    1
    %
    Carbohydrates
     
    7
    g
    2
    %
    Fiber
     
    0.5
    g
    2
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    437
    IU
    9
    %
    Vitamin C
     
    0.2
    mg
    0
    %
    Calcium
     
    21
    mg
    2
    %
    Iron
     
    0.2
    mg
    1
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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