Chocolate Whipped Cream is simple to make at home with just 3 basic ingredients. Perfect for adding to baked treats, fresh fruit, and more.
You know that moment when you bite into cloud-like, sweet, and oh-so-chocolatey whipped cream? Pure bliss, right? Now, how about creating that magical experience right in your kitchen?
That’s right, we’re making homemade Chocolate Whipped Cream today! It’s luscious, rich, and so easy to whip up (pun intended)!
My friends, —it’s a spoonful of magic that you can whip up in your kitchen. Now go ahead, grab your whisk, and bring on the chocolatey clouds! You’ll be surprised at how easy this homemade chocolate cream whip is to create!
It’s a great way to transform your simple desserts into gourmet treats. Be sure to share your finished whipped cream with family and friends. A little whipped cream can brighten anyone’s day. And save that recipe card for later! Happy whipping!
Common Questions About Chocolate Whipped Cream
Help! My Chocolate Whipped Cream won’t whip!
No need to panic! If your cream is refusing to whip into those dreamy peaks, it might not be cold enough. For best results, chill your cream, whisk, and mixing bowl in the freezer for about 15 minutes before you start. Cold equipment is key to successful whipped cream.
Why is My Chocolate Whipped Cream too thin?
Whip, whip, and whip some more! If your chocolate whipped cream is looking a little runny, it may need more whipping to reach the desired consistency, usually with soft peaks. But remember, over-whipping can turn your cream into butter, so keep a close eye on it.
I need a mountain of chocolate Whipped Cream! Can I double the recipe?
You bet! This recipe can easily be doubled, or even tripled if you’re feeding a crowd. Just make sure your mixing bowl is large enough to handle it!
Storage
If you made too much, be sure to keep some of this whipped cream for later. You can have some on hand to add to your other favorite recipes!
Refrigerator
Chocolate whipped cream can be stored in an airtight container in the fridge for up to 24 hours. However, it may deflate a bit.
Freezer
For longer storage, you can freeze it. Freeze dollops of the whipped cream on a baking sheet, then transfer to a bag or airtight container. Just keep in mind that it might lose some of its light texture when defrosted.
Tips
I personally like to use natural cocoa powder if I can find it. Any cocoa powder will do for this easy recipe, though!
- Always start with very cold heavy cream.
- Don’t rush the addition of your cocoa powder and powdered sugar. Add them slowly while mixing to avoid clumping and ensure a smooth cream.
- Be careful not to over-whip. It can quickly turn your dreamy whipped cream into butter. If you think you might be prone to over-whipping this recipe, then I recommend not using a stand mixer, as it can be easy to whip it too much that way.
Ingredients
A simple recipe is a good one, in my humble opinion. This one certainly checks that box! Some of the most delicious recipes I’ve tasted have had fewer than five ingredients.
- Heavy whipping cream
- Confectioner’s sugar
- Cocoa powder
How to Make Chocolate Whipped Cream
Regular whipped cream is amazing. Especially when it’s homemade! Who doesn’t want a chocolate version, though?!
- Place the bowl and the whip in the freezer for at least 15 minutes prior to starting.
- Once the equipment is adequately chilled, add the heavy cream to the bowl and beat on medium-high speed with the whip attachment until it just starts to thicken. (you will see the tracks from the whip in the cream.)
- Slowly add the confectioner’s sugar and cocoa powder – mixing carefully at first so that it doesn’t fly out of the bowl. Once moistened – increase the speed and whip well until it reaches the desired consistency. Take care not to overmix, as this will turn it into butter.
- Use immediately or chill any leftovers in the refrigerator. Keep in mind that it might deflate a bit after being stored.
Kitchen Supplies You’ll Need
Have you ever tried chocolate whipped cream on top of chocolate pudding? If not, I’ll bet you’re thinking about it now!
- Large mixing bowl
- Whisk or electric hand mixer or stand mixer
- Measuring cups
What to Serve With Chocolate Whipped Cream
Chocolate whipped cream is like a dream come true for your taste buds! It’s the easiest way to make your desserts super special. Imagine spreading it on juicy, fresh strawberries. The cool, chocolatey cream and the bright, sweet strawberries (or other fresh fruit) are a perfect pair!
Picture it as a lovely topping on your favorite cake. Every time you cut a slice, you’ll see the pretty swirls of cream in between.
Or how about a dollop on top of your hot chocolate? It melts into a yummy, frothy treat that feels so fancy. This chocolate whipped cream is made with a kind of cocoa powder that’s all-natural and not too sweet. It turns into a fluffy cream that’s light but still rich in flavor.
And guess what? You can even use it for frosting cakes or topping ice cream! It sticks well and looks super pretty. Trust me, once you try making this chocolate whipped cream, the regular kind will seem boring!
Why You Should Make Chocolate Whipped Cream
The cold cream whipped with that awesome chocolate flavor is amazing. Be careful, you might find yourself eating it all before using it as a topping!
- It’s a versatile topping for many of your favorite desserts.
- The recipe is simple and easy, perfect for first-time cooks.
- Homemade whipped cream tastes fresher and better than store-bought.
Variations and Add-Ins for Chocolate Whipped Cream
Homemade is the best way! It lets you change things up how you want them. Even if it’s your first time making this, don’t hesitate to experiment!
- Add a touch of vanilla extract for a lovely flavor depth.
- If you love mocha, add a bit of espresso powder.
- Swap confectioner’s sugar with maple syrup for a different sweet twist.
If you love this easy chocolate whipped cream recipe, you’re going to love these other frostings and spreads too. Please click each link below to find the easy, printable recipe!
More Great Whipped Cream Recipes
Mint Chocolate Chip Ice Cream Cake
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Chocolate Whipped Cream
Ingredients
- 1 pint heavy whipping cream – VERY COLD
- ¾ cup confectioner’s sugar or to taste
- ½ cup cocoa powder
Instructions
- Place the bowl and the whip in the freezer for at least 15 minutes prior to starting.
- Once the equipment is adequately chilled, add the heavy cream to the bowl and beat on medium-high speed with the whip attachment until it just starts to thicken. (you will see the tracks from the whip in the cream)
- Slowly add the confectioner’s sugar and cocoa powder – mixing carefully at first so that it doesn’t fly out of the bowl. Once moistened – increase the speed and whip well until it reaches the desired consistency. Take care to not over-mix as this will turn it into butter.
- Use immediately or chill any leftovers in the refrigerator. Keep in mind that it might deflate a bit after being stored.
Equipment
- electric mixer
- COLD mixing bowl
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Beth says
This recipe needs to be in everyone’s lineup! I used it this weekend to make double chocolate whoopie pies. It’s so good.
Melissa says
Sweet and delicious! Easy to whip up!
Sandra says
I ran out of cake frosting so I gave this recipe a try and the result was amazing! It was perfect for my cake and it turned out yummy and pretty!
Erin | Dinners, Dishes and Dessert says
I absolutely love this recipe!
Catalina says
I tried your Chocolate Whipped Cream recipe to top off a homemade pie, and wow, it was incredible! The chocolate flavor was rich but not too heavy, making it the perfect complement to the sweetness of the pie.
Janelle says
Wow, this turned out so great! We had it on our chocolate pancakes.
April says
Chocolate whipped cream is the best whipped cream! I could eat it with a spoon.