CakeWhiz

Chocolate Whipped Cream {3 Ingredients}

Quick and easy chocolate whipped cream frosting recipe, homemade with 3 simple ingredients (heavy cream, cocoa powder, powdered sugar). Creamy, fluffy, stabilized icing that can be piped on cakes and cupcakes too.

This is a delicious alternative for those that don’t like frosting or fondant piled on your cakes but enjoy a nice helping of whipped cream. Not only is this delicious and chocolatey, but you can pipe with it, too! Don’t like chocolate or need something in a different color? Try my Homemade Stabilized Whipped Cream.

How to make chocolate whipped cream recipe with cocoa powder from scratch?

  1. Chill– All of your mixing bowl and beaters in the freezer.
  2. Mix together- All ingredients until stiff peaks form.
  3. Spread Icing– On top of desserts and enjoy!

Dark chocolate vs. Milk chocolate

This is basically the difference between Dutch process cocoa powder, which is bitter, and a natural process coco powder that is stronger and much darker in color.

Is whipping cream same as heavy cream?

Essentially, yes! It’s basically just a name brand thing. Both have over 36% milk fat and make tasty desserts.

Why did my whipped cream frosting curdle?

This happens when you over-mix the ingredients. Be sure to mix with chilled bowl and beaters until stiff peaks form.

Why is my cocoa whipped icing runny and watery?

You haven’t’ mixed it enough to form those nice stiff peaks. Just watch and be careful not to over-mix!

What happens if you mix melted chocolate and cream (heavy cream or whipping cream)?

That’s typically what chocolate ganache is made from. It can be whipped to create a pipe-able frosting or can be used as a poured icing, if not whipped.

Variations for chocolate whipped cream frosting for cakes and cupcakes

“Peanut butter whipped cream”– The combination of chocolate and peanut butter is always delightful. Simply mix in 1-2 tbsp creamy peanut butter.

“Peppermint whipped cream” – This is great for the Christmas holiday or any time of the year if you enjoy that nice mint flavor. Just mix in 1 tsp peppermint extract.

Mexican hot chocolate flavor– I love the unique taste this give to the cream. Mix in 1 tsp cinnamon and 1/4 tsp chili powder, adjusted to your preference. You can also add a pinch of cayenne and some nutmeg.

Caramel chocolate flavor- Adding a few Tablespoons of this delicious Caramel Sauce will have your guests loving your newest dessert!

Tips and techniques for whipped chocolate frosting

You must chill the bowls and whisks/attachments– Because this allows the cream to form into stiff peaks quicker and with a better overall result.

You must use cold heavy cream– Because it will become stiff quicker and stay longer, which is what you want for piping especially.

How to thicken whipped cream?– Beat for a longer time, but don’t mix so much that you make butter!

How to make whipped cream thinner?– Don’t beat if for very long or add in some more cold cream a little at a time.

Mix with right equipment- A stand mixer with the whip attachment or hand-held electric mixer (all chilled) to get those stiff peaks quickly.

Storage of homemade stabilized whipped cream without gelatin

Fridge- Place in a sealed container for up to 3 days.

Freezer- You cannot freeze this cream, but you can freeze your desserts with the whipped cream on/in it. Then use within 1 month.

More easy frosting recipes

Easy Homemade Chocolate Whipped Cream Frosting With Cocoa Powder in  White and Pink Bowl
Easy Homemade Chocolate Whipped Cream Frosting With Cocoa Powder in White and Pink Bowl
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Easy Chocolate Whipped Cream Frosting

Prep Time: 15 mins
Total Time: 15 mins
Quick and easy chocolate whipped cream frosting recipe, homemade with 3 simple ingredients (heavy cream, cocoa powder, powdered sugar). Creamy, fluffy, stabilized icing that can be piped on cakes and cupcakes too.
Yield: 3 Cups

Ingredients

  • 2 cups Heavy cream , Cold
  • 1/4 cup Cocoa powder
  • 1/2 cup Powdered sugar
  • 1/2-1 tsp Espresso powder, Optional, To intensify chocolate flavor

Instructions 

  • Chill all of your mixing bowl and beaters in the freezer for at least 10 minutes.
  • In a chilled mixing bowl, add heavy cream, cocoa powder, powdered sugar, espresso powder and mix with a stand mixer (with the whip attachment) or hand-held electric mixer until stiff peaks form that are holding their shape.
  • Don't over-mix to the point when your whipped cream starts to curdle and looks chunky or begins turning into butter.
  • Spread this icing on top of your desserts and enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. Re-whip it before using to make it fluffy again. 

Nutrition

Calories: 634kcal, Carbohydrates: 29g, Protein: 6g, Fat: 58g, Saturated Fat: 37g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 179mg, Sodium: 45mg, Potassium: 266mg, Fiber: 3g, Sugar: 24g, Vitamin A: 2332IU, Vitamin C: 1mg, Calcium: 114mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 634
Author: Abeer Rizvi
Spatula full of Whipped Chocolate Frosting or Icing- Closeup Shot

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