I just whipped up a batch of the most decadent chocolate whipped cream, and I’m in dessert heaven!
It’s the perfect topping for cakes, sundaes, or just eating straight from the bowl.
The recipe only requires five ingredients. And it’s the perfect balance of creamy, chocolatey, and sweet.
I’m already dreaming up all the desserts I want to top with it!
One thing’s for sure, I have a feeling this batch won’t last long!
Why You’ll Love This Chocolate Whipped Cream
- Versatile Topping: It’s perfect for topping cakes, pies, hot cocoa, ice cream, and more. Put it on anything your heart desires!
- Easy Upgrade: With just a few simple ingredients, you can elevate plain whipped cream into a decadent treat.
- Extra Creamy: It has a light, fluffy, mousse-like texture. It’s so creamy and indulgent.
- Festive Flair: It adds a professional-looking finish to your desserts for special occasions.
Ingredients
Here’s all you need to whip up this whipped cream:
- Heavy Whipping Cream: The rich, high-fat foundation. It whips up luxuriously light and fluffy.
- Unsweetened Cocoa Powder: It has an intense, pure chocolate flavor without the sugar.
- Powdered Sugar: It dissolves effortlessly into the cream.
- Vanilla Extract: It enhances and rounds out the chocolate notes.
- Salt: Just a pinch amplifies the taste and balances the sweetness.
How to Make Chocolate Whipped Cream
This chocolate whipped treat couldn’t be easier!
- Chill the bowl. Place a medium metal or glass mixing bowl and the beaters from a hand mixer in the freezer for 15 minutes.
- Combine the ingredients. Add the cold heavy cream, sifted cocoa powder, powdered sugar, vanilla extract, and salt to the chilled bowl.
- Mix. Beat the mixture on medium-low speed until the cocoa powder and sugar are incorporated, about 30 seconds.
- Whip to peaks. Increase the speed to high and beat until the cream reaches stiff peaks, about 3-4 minutes. Be careful not to overbeat.
- Serve. Use the chocolate whipped cream immediately as a frosting, topping, or filling.
Tips For the Best Chocolate Whipped Cream
These simple tips will make your whipped cream incredible:
- The colder, the better. Start with very cold heavy whipping cream. Also, chill your mixing bowl and beaters in the freezer for 10-15 minutes before whipping. This helps the cream whip up faster and maintains a stable texture.
- Sift to perfection. Sift the cocoa powder before adding it to the cream to avoid clumps. This ensures a smooth, lump-free chocolate whipped cream.
- Be gentle. Whip the cream to soft peaks first before adding in the cocoa powder and powdered sugar. This helps incorporate the ingredients evenly without overbeating.
- Have fun with flavors. Mix in other flavorings like instant espresso powder, cinnamon, orange zest, or peanut butter powder.
- Go all out! Serve it with fresh fruit, hot cocoa, waffles, pancakes, pies, cakes, cupcakes, ice cream, or anything you want!
How to Store
Here’s how to keep your whipped cream nice and fresh:
To Store: Store in an air-tight container in the refrigerator for up to 2 days. If it loses some volume after refrigerating, re-whip it for a minute.
To Freeze: Freeze for up to 2 months in an air-tight container. Or, pipe into dollops on a baking sheet and freeze until solid. Then, transfer to a freezer bag. Thaw frozen whipped cream in the refrigerator overnight before using.
More Whipped Cream Recipes to Elevate Your Desserts
Pumpkin Whipped Cream
Kahlua Whipped Cream
Raspberry Whipped Cream
Caramel Whipped Cream
Chocolate Whipped Cream
16
servings10
minutes62
This foolproof chocolate whipped cream is light, airy, creamy, and packed with chocolate flavor. It’s perfect for frosting cakes and cupcakes or topping hot chocolate and ice cream.
Ingredients
1 cup heavy whipping cream, very cold
1/4 cup unsweetened cocoa powder, sifted
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Pinch salt
Instructions
- Place a medium metal or glass mixing bowl and the beaters from a hand mixer in the freezer for 15 minutes to chill.
- Remove the bowl from the freezer. Add the cold heavy cream, sifted cocoa powder, powdered sugar, vanilla extract, and salt to the chilled bowl.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the mixture on medium-low speed until the cocoa powder and sugar are incorporated, about 30 seconds.
- Increase the speed to high and beat until the cream reaches stiff peaks. This will take 3-4 minutes. Be careful not to overbeat or the cream will become grainy and curdled. The whipped cream should be thick, fluffy and hold its shape when you lift the beaters.
- Use the chocolate whipped cream immediately as a frosting, topping, or filling. If not using right away, cover tightly with plastic wrap and refrigerate for up to 2 days. If it loses some volume after refrigerating, you can re-whip it for a minute to fluff it back up.
Notes
- Ensure the heavy cream is very cold for the best results. Chilling the bowl and beaters also helps the cream whip up faster.
- Sift the cocoa powder to avoid any lumps in the finished whipped cream.
- Using powdered sugar instead of granulated helps prevent graininess and stabilizes the whipped cream.
- For a richer chocolate flavor, use Dutch-processed cocoa powder. For a classic flavor, use natural unsweetened cocoa powder.
