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This chocolate whipped cream is soft, fluffy, and ready in just 5 minutes! It's an easy recipe made with just three ingredients - cocoa powder, sugar, and heavy whipping cream for a quick and easy chocolate whipped cream frosting you can use to decorate cakes and cupcakes or add to hot chocolate! Stabilized chocolate whipped cream option included!
This homemade chocolate whipped cream is perfect for frosting cakes, cupcakes, and mini desserts! It's creamy, soft, fluffy, and melts in your mouth! Best of all, it's made with just three ingredients and ready in only five minutes! You'll never go back to store-bought again!
Types of Cocoa Powder
The type of cocoa powder used will affect the flavor and color of the chocolate whipped cream.
- Natural cocoa powder - Lighter in color with a fruity, acidic, and slightly bitter flavor. Easily accessible and found in grocery stores.
- Dutch process cocoa powder - This is an alkalized cocoa powder that results in a darker and less bitter flavor compared to natural cocoa powder. The high pH level results in a smoother, more mellow taste compared tonatural cocoa powder.
- Black cocoa powder- Darkest in color, almost black (think Oreo cookies), which is a highly alkalized version of Dutch process cocoa powder. Use if you want a very dark-colored chocolate whipped cream.
Ingredients
- Heavy whipping cream - You may find products labeled 'whipping cream,' 'heavy whipping cream,' and 'heavy cream' at your grocery store. The name differentiates the percentage of milk fat in the cream. Use heavy cream or heavy whipping cream as the name is interchangeable. This results in a thicker, creamier whipped cream.
- Cocoa powder- Use any unsweetened cocoa powder you'd like. I chose a Dutch processed cocoa powder for its darker color.
- Sugar - Use powdered sugar for more stability or fine sugar for a smoother texture. Powdered sugar contains cornstarch which helps stabilize the whipped cream but results in a grainier texture compared to using fine sugar.
Steps
- In a large bowl, add the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract (if using). Using a hand mixer, stand mixer, or whisk, beat on low speed until the cocoa powder and sugar are mixed in. Then increase to high speed for firm or stiff peaks.
- Once soft peaks form, check every 10 seconds as it's very easy to over whip. A telltale sign of over whipped cream is a grainy or curdled texture.
Troubleshooting
- Over whipped cream - It's very hard to recover whipped cream after it's been over whipped. Some articles state you can add heavy cream and gently mix but unfortunately I have not had good results with that and recommend starting over.
- Doesn't hold shape - If it deflates easily and doesn't hold its shape, I recommend using a stabilizer to help with its structural integrity.
- Too bitter - Use Dutch processed cocoa powder for a smoother, mellow flavor. Natural cocoa powder can be bitter and acidic.
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Recipe
Chocolate Whipped Cream
This chocolate whipped cream is soft, fluffy, and ready in just 5 minutes! It's easy to make with just three ingredients - cocoa powder, sugar, and heavy whipping cream for a quick and easy chocolate whipped cream frosting you can use on cakes, cupcakes, and hot cocoa!
5 from 224 votes
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Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Dessert
Cuisine American
Servings 4
☑ Ingredients
- 2 cups heavy whipping cream - chilled; See Note 1
- ¼ cup cocoa powder - unsweetened and sifted; See Note 2
- ¼ to ⅓ cup powdered sugar - See Note 3
- 1 teaspoon vanilla extract - (optional)
Stabilized Chocolate Whipped Cream (Optional)
- 2 teaspoons unflavored gelatin - vegetarian option in Note 4
- 2 Tablespoons water
- 3 Tablespoons heavy whipping cream
Instructions
(Optional) Stabilized chocolate whipped cream: Add the water and gelatin in a microwave-safe bowl and microwave for 5 to 10 seconds until the gelatin is melted and dissolved. While still liquid, add the heavy whipping cream (the smaller amount) and mix together until well combined. Note: Adjust the recipe with a bit more sugar and cocoa powder due to added gelatin mixture.
2 teaspoons unflavored gelatin, 2 Tablespoons water, 3 Tablespoons heavy whipping cream
Whip together: In a large bowl, add the heavy whipping cream, cocoa powder, powdered sugar, vanilla extract (if using), and gelatin mixture (if using). Using a hand mixer, stand mixer, or whisk, beat on low speed and then increase to high speed until stiff peaks form. Tip: Once soft peaks form, check every 10 seconds as it's easy to over-whip. A telltale sign is a grainy or curdled texture.
2 cups heavy whipping cream, ¼ cup cocoa powder, ¼ to ⅓ cup powdered sugar, 1 teaspoon vanilla extract
Use or store: Use immediately to decorate and frost cakes or cupcakes. Or store it in the fridge or freezer. See Note 5.
✎ Recipe Notes
Makes approximately 4 cups of chocolate whipped cream.
- Heavy whipping cream - You may find products labeled 'whipping cream,' 'heavy whipping cream,' and 'heavy cream' at your grocery store. The name differentiates the percentage of milk fat in the cream. Use heavy cream or heavy whipping cream as the name is interchangeable. This results in a thicker, creamier whipped cream.
- Cocoa powder - The type of cocoa powder used will change the flavor and color of the whipped cream. Dutch process cocoa powder is darker in color and less bitter with a smoother, more mellow taste compared to natural cocoa powder, which has a fruity, astringent flavor. For an even darker color, use black cocoa powder which is a highly alkalized version of Dutch process cocoa powder.
- Powdered sugar - Powdered sugar contains cornstarch which helps with stabilization but leads to a bit of graininess. If desired, substitute ⅓ cup of powdered sugar for ¼ cup of fine granulated sugar.
- Vegetarian substitute for gelatin: Substitute 1 teaspoon of gelatin for 1 tablespoon of nonfat milk powder (skim milk powder). No need to dissolve this with water and heavy cream. Just add it straight in with the sugar.
- Store - Refrigerate for up to 2 days in an airtight container. After 2 days, it will start to deflate. Freeze for up to 1 month in an airtight container. Freeze individual portions (pre-piped) and place them on top of desserts when ready to serve. It will thaw beautifully in minutes.
Tips:
- Chill the bowl and whisk/beater attachments in the fridge or freezer for 10 to 15 minutes for best results.
- To avoid over whipped cream, check every 10 seconds once soft peaks form.
- For layered cakes and desserts, I highly recommend using stabilized whipped cream. It will hold up better under the weight of layers and hold its shape better compared to regular whipped cream.
Nutrition
Calories: 241kcal | Carbohydrates: 11g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 17mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!
*Nutritional information is an estimate, calculated using online tools.
Can I make this in advance?
Yes you can make this up to two days in advance and store it in the fridge in an airtight container. Or you can freeze individual portions (pre-piped) and place them on top of desserts when ready to serve. It will thaw beautifully in minutes.
Can I use this to decorate and frost a layered cake?
To use in a layered cake, I recommend using a stabilizer like gelatin or non-fat milk powder so it holds up to the layers.
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FAQs
What happened to chocolate Cool Whip? ›
Our Chocolate flavor Cool Whip has been discontinued. There just weren't enough consumers purchasing it for us to continue production.
Does Reddi Whip make chocolate whipped cream? ›Reddi Wip Chocolate Whipped Topping serves up a delicious, rich cream chocolate taste for a versatile dessert topping. The chocolate version of this dairy whipped topping offers a classic texture and dairy flavor you know and love.
Does Cool Whip make a chocolate flavor? ›Cool Whip Season's Delight Creamy Chocolate Whipped Topping - Shop Sundae Toppings at H-E-B.
Can I add melted chocolate to whipping cream? ›Melted Chocolate - this is also a fine option, but a lot more work. Make sure the melted chocolate is completely cool before adding to the whipped cream. Stabilize chocolate whipped cream by using the techniques used in this stabilized whipped cream recipes!
Why is there a shortage of Cool Whip? ›But because most aerosol whipped cream brands are made at the same large packing facilities, it's likely that a shortage that impacts one label impacts all of them. “The nitrous oxide shortage has impacted the majority of food suppliers who distribute aerosol products,” said Reace Smith, a spokesperson for Dean Foods.
What is the closest thing to Cool Whip? ›Whipping cream is ideal for—you guessed it—whipped cream. Its lower milkfat content gives it a light, airy texture but, when whipped, it doesn't hold its shape as well as heavy cream does. The result is a consistency similar to Cool Whip rather than a thick, intricate cream topping.
Can you add anything to Cool Whip? ›If you'd like your cool whip frosting to be thicker or stiffer, you can add real cream cheese or powdered sugar until you reach the desired consistency. Adding cream cheese will change the flavor to by tangy. Be careful of adding too much powdered sugar as this may make it too sweet.
Can you add flavoring to Cool Whip? ›Cool Whip has its own distinct flavor that is really tasty but adding dry vanilla pudding powder really levels up the taste. While I haven't used vanilla extract in my recipe, you can add it if you want to drive that vanilla flavor home even more.
What's the difference between Cool Whip and whipped? ›Ingredients: Cool Whip is a commercially produced whipped topping. Meanwhile, whipped cream is made from heavy cream. Cool Whip typically contains skim milk, milk derivatives, and other ingredients that help it last longer. Whipped cream is made by whipping heavy cream until it reaches a light and fluffy consistency.
How do you thicken chocolate whipped cream? ›How to thicken chocolate whipped cream: If your mixture isn't thickening into medium peaks that hold their shape, your mixture might be too warm. Place it in the freezer (beaters included), and then try again in 15 minutes.
Can I do a chocolate drip on whipped cream? ›
I prefer using a chopped chocolate bar for my chocolate drip, but chocolate chips can work too! Cream. Heavy cream, double cream, or whipping cream will work.
What happens if you add cold cream to melted chocolate? ›Overheating chocolate (anything over 46°C will do it), adding cold substances or getting any liquid (even a teaspoon) into melted chocolate can make chocolate seize up in this way because the sugars in the chocolate lump together and separate from the fat, rather than harmoniously melding together as happens in ...
What is the deal with Cool Whip? ›It has a longer shelf life than cream while frozen. On the other hand, it does not have the same flavor and texture as whipped cream, and costs nearly 50% more per ounce. It was originally marketed as being "non-dairy" despite containing the milk protein casein; it now also includes skimmed milk.
Is CocoWhip like Cool Whip? ›So Delicious Cocowhip
This whipped creamy topping is very close in taste and texture to Cool Whip but with a slight coconut flavour. It's certified vegan and gluten-free and comes in two varieties: regular and light.
In its original formulation, Cool Whip contained zero cream or milk. Today, it's been reformulated to contain a splash of light cream — alongside corn syrup, high-fructose corn syrup, hydrogenated vegetable oil, skim milk, and a few artificial and natural flavors, colors, and gums.