Chocolate Whipped Cream

10 Servings
Prep Time 5 minutes
Total Time 5 minutes

Chocolate Whipped Cream is easy to make with whipping cream and powdered sugar. The perfect fluffy topping for chocolate lovers.

Add this easy and delicious chocolate topping to Vanilla Ice Cream, Hot Cocoa, Chocolate Cake, or any other Dessert that you want to bring something special to.

Sabrina’s Chocolate Whipped Cream Recipe

If you’re someone who just can’t get enough chocolate, then this is the dessert topping of your dreams. This chocolate version turns out just as light, creamy, and sweet as Classic Whipped Cream, but with the addition of amazing chocolate flavor from natural cocoa powder. It only takes a few minutes to whip together this simple recipe, and it’s the perfect way to take your favorite sweet treats to the next level.

Adding a dollop of homemade Chocolate Whipped Topping to ice cream, pie, use it to for frosting cakes, or any other dessert makes an amazing finishing touch. It will dress up any of your more simple desserts. Be sure to try this recipe the next time you’re hosting. It only takes a few minutes to make your own whipped topping with simple ingredients, and it’s sure to impress your guests and elevate your dessert.

You can add it to vanilla desserts to bring in chocolate flavor or layer it over a chocolate base for decadent double chocolate. When you add Chocolate Whipped Cream to your dessert recipe, you can simply spoon cool cream over the top or add the whipped topping to a piping bag to swirl it into a decorative shape over your recipe.

Ingredients

  • Heavy Whipping Cream: Just like in classic whipped cream, the base of this recipe is made with heavy whipping cream. Use 2 cups heavy whipping cream and beat until the cream becomes more solid.
  • Unsweetened Cocoa Powder: To turn classic Whipped Cream into Chocolate Whipped Cream, add ⅓ cup of unsweetened cocoa powder to the cream mixture. 
  • Powdered Sugar and Vanilla: Along with the cocoa powder, add 2 teaspoons vanilla and ½ cup powdered sugar to sweeten the Chocolate Whipped Cream. Powdered sugar or confectioners sugar is ground more finely than granulated sugar, making it perfect for whipped cream, frosting, and other recipes that you want to keep light and airy.

Kitchen Tools & Equipment

  • Electric Stand Mixer and Whisk Attachment: Your stand mixer will do all the work to make the whipped topping. Just use your whisk attachment to turn simple cream into a luscious dessert topping. If you don’t have a stand mixer, you can use a handheld mixer instead.
  • Measuring Cup: The only other tool you will need is a measuring cup to accurately measure all of your ingredients. 

How to Make Chocolate Whipped Cream

Time needed: 5 minutes.

  1. Whip the Heavy Cream

    Add 2 cups of heavy cream to your stand mixer and turn the mixer speed to medium-high. Continue to beat until soft peaks form in the heavy cream.Chocolate Whipped Cream, cream being whipped

  2. Add the Chocolate

    Then add the cocoa powder and powdered sugar. Chocolate Whipped Cream, chocolate being added to the mixing bowl

  3. Beat the dry ingredients into the cream at medium speed until stiff peaks form. Turn the mixer to low speed and add the vanilla extract. Mix until just combined.Chocolate Whipped Cream finished in the mixing bowl

  4. Refrigerate

    You can serve Chocolate Whipped Cream fresh or cover the mixing bowl and refrigerate until you’re ready to use it. Then serve over your favorite sweet treats.Chocolate Whipped Cream on bread pudding

“Can Chocolate Whipped Cream be made ahead?”

Yes, if you want to prepare homemade whipped cream more than a couple of days in advance, your best option is freezing it. To freeze Chocolate Whipped Cream, transfer the mixture to a piping bag. Then pipe single-serving-sized swirled mounds of whipped topping onto a parchment-lined baking sheet. Place the pan in flat in the freezer for a few hours until solid. Then transfer the hardened whipped cream to a freezer bag. Allow the frozen whipped cream to sit at room temperature for 10-15 minutes before adding to hot chocolate or dessert.

Nutritional Facts

Nutrition Facts
Chocolate Whipped Cream
Amount Per Serving
Calories 194 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 54mg18%
Sodium 14mg1%
Potassium 90mg3%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 700IU14%
Vitamin C 0.3mg0%
Calcium 35mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Tips & Tricks

Make this chocolatey whipped topping in a cinch with these helpful tips.

  1. Sift the cocoa powder
    • For best results, sift the cocoa powder through a fine sieve to remove any clumps before adding it to the mixing bowl. That way, it will easily mix into a smooth consistency.
  2. Be careful not to over-whip
    • If you accidentally over-whip your cream it will start to get stiff and separate, with chunks throughout your bowl. However, it can be fixed! Just turn the mixer speed to low and slowly add in some more cold cream, fresh from the refrigerator. Add a tablespoon at a time until it turns to a nice, creamy texture again.

What to Pair with Chocolate Whipped Cream

There are so many options to pair with this chocolate topping. Essentially any dessert or drink recipe that you’d add whipped topping to would also taste great with Chocolate Whipped Cream. You can add it to chocolate desserts like Brownies and Chocolate Bundt Cake for double the chocolate flavor, or add it to your favorite vanilla treats like Vanilla Ice Cream or Pound Cake for contrasting flavors. It also tastes amazing, added to coffee, smoothies, and other drinks.

How to Store

  • Serve: Whipped cream will start to melt if left at room temperature, and you shouldn’t leave it sitting out for more than 2 hours.
  • Store: To keep Chocolate Whipped Cream recipe fresh longer, you can transfer the cream to an airtight container and store it in the fridge. Kept chilled in the refrigerator, the dessert topping can stay good for 1-2 days.
  • Freeze: You can also carefully seal the whipped topping in a freezer-safe, airtight container to keep the recipe frozen for up to 3 months.

Ideas to Serve Chocolate Whipped Cream

You can always set the Chocolate Cream out in a pretty, medium bowl with a spoon for serving. However you can also change it up a little bit and make it extra special. One great serving idea is to spoon the chocolate dessert topping into a piping bag and pipe in swirling mounds over cooled cakes or cupcakes. You can also use it as a light, easy frosting for cakes, as an alternative to heavier chocolate buttercream frosting. Keep in mind that the topping will start to melt if left sitting out. If you’re worried about that, you can go to the variations section to find out how to make a stabilized version of this whipped cream recipe.

Frequently Asked Questions

Can I make whipped cream if I don’t have a stand mixer?

Yes, using a stand mixer makes this recipe especially quick and easy, but you can still make whipped cream without a stand mixer. The easiest alternative is just beating the cream in a large mixing bowl using an electric hand mixer. Then beat in the sugar and cocoa. If you don’t have an electric mixer at all, you can use a metal whisk to whisk the cream by hand. This method works just as well; it’s just more time-consuming and takes some extra work

Are whipping cream and heavy cream the same thing?

As you can probably guess from the name, heavy cream or heavy whipping cream has a higher fat content than regular whipping cream. Regular whipping cream contains between 30% and 36% fat content. Whereas heavy whipping cream contains at least 36% fat. As a result, whipped cream made with heavy cream is richer and creamier than when it’s made with plain whipping cream.

Recipe Card

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Chocolate Whipped Cream

Chocolate Whipped Cream is easy to make with whipping cream and powdered sugar. The perfect fluffy topping for chocolate lovers.
Yield 10 Servings
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 cups heavy whipping cream
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  • To your stand mixer add the heavy cream on medium-high speed.
  • Beat to soft peaks, add in the cocoa powder, powdered sugar and keep beating to stiff peaks.
  • Add in the vanilla extract and mix on low speed until just combined.
  • Keep refrigerated until use.

Nutrition

Calories: 194kcal | Carbohydrates: 9g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 14mg | Potassium: 90mg | Fiber: 1g | Sugar: 7g | Vitamin A: 700IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 0.5mg
Keyword: Chocolate Whipped Cream

Variations

  • Dark Chocolate Whipped Cream: Want a richer, darker chocolatey flavor? You can exchange the regular unsweetened cocoa powder in the original recipe for dark chocolate cocoa powder.
  • Extract Additions: Vanilla extract adds more layers of flavor to the chocolatey treat, but you could add other flavor extracts like peppermint extract, almond extract, hazelnut extract, coconut extract, rum extract, or orange extract.
  • Stabilized Chocolate Whipped Cream: Unlike regular whipped cream, stabilized whipped cream won’t melt or separate when left at room temperature. To stabilize the whipped cream mixture, you can add 2 teaspoons of unflavored gelatin powder and 2 tablespoons of warm water to the fluffy blend. Stabilized whipped cream is a great option if you want to use it for whipped cream frosting.
  • Cinnamon Whipped Cream: Another amazing way to flavor the topping is with warm spices. Add 1 teaspoon ground cinnamon to your original whipped cream blend. You could also add nutmeg and ginger.
  • Toppings: After adding the Chocolate Whipped Cream to your favorite dessert, you can layer on other toppings like large grain sanding sugar, fresh berries, chocolate sprinkles, and mini chocolate chips.

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Chocolate Whipped Cream Pinterest image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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