Chocolate Whipped Cream
Posted Nov 03, 2023, Updated Feb 09, 2024
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This chocolate whipped cream recipe is easy to make with 4 ingredients in 5 minutes. It’s sweet with a rich chocolate flavor and the perfect topping for your favorite chocolate recipes.
This chocolate whipped cream is the chocolate lover’s version of everyones favorite – homemade whipped cream.
It’s easy to make using cocoa powder (not melted chocolate) and tastes amazing served alongside your favorite desserts.
Use it in place of regular whipped cream on treats like hot chocolate, chocolate pudding pie, chocolate crepes, homemade chocolate pudding, no bake chocolate cheesecake, etc. etc.
Chocolate Whipped Cream: Ingredients & Substitutions
- Heavy Whipping Cream. Make sure your heavy whipping cream is cold. This means that if you just returned from grocery shopping on a hot day with your whipping cream in tow, you should be sure to put it in the refrigerator so it is thoroughly chilled before using it to make chocolate whipped cream.
- Powdered Sugar. I do not suggest substitutions for powdered sugar.
- Cocoa powder. Use unsweetened cocoa powder for the best results.
- Pure Vanilla extract. You can use different extracts or liquer if you want to add a different flavor to the recipe. If doing so, I’d recommend using ½ teaspoon vanilla plus ½ teaspoon of additional flavoring (instead of 1 teaspoon vanilla).
How to Make Chocolate Whipped Cream
Let’s walk through this recipe step-by-step, and don’t forget to watch the video.
Begin by putting the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
Once the bowl is chilled, put the cold whipping cream in the bowl.
Then, use the wire whisk attachment of a standing mixer, or a handheld mixer, and whip the heavy cream until it just starts to thicken.
Next, add the powdered sugar, cocoa powder and vanilla extract to the slightly thickened cream
Then, beat the ingredients together, starting on low speed and increasing to high speed as it thickens.
Beat until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
Then, transfer the chocolate whipped cream to a piping bag and pipe iti onto your favorite dessert. Or put in a serving dish to serve.
Serve
Here are some of my top suggestions for serving chocolate whipped cream (other than just eating it with a spoon).
- Use it as a filling for chocolate crepes or the best homemade crepes.
- Serve with with your favorite sweet breakfast foods like chocolate waffles, homemade waffles (family favorite), chocolate chip pancakes, buttermilk pancakes, etc.
- Serve it in homemade hot chocolate or crockpot hot chocolate.
- Pipe it onto your favorite pie like chocolate pudding pie, french silk pie, Oreo pie, etc
- Or, use it to top cheesecake recipes like chocolate cheesecake, no bake chocolate cheesecake, Oreo cheesecake, etc.
Store
Store leftovers in the refrigerator in an airtight container or in the piping bag. It may lose some stiffness while being stored. If this happens, you can add more powdered sugar and beat it again to firm it up.
Chocolate Whipped Cream Recipe FAQs
Yes, you can double (or triple) this recipe, you just need to make sure your mixing bowl is large enough to hold (and beat) the amount of cream required.
There are a few reasons your whipped cream may not thicken:
1) The bowl is not cold/chilled.
2) The heavy cream is not cold/chilled
3) You made a substitution that does not work in this recipe.
Chill the ingredients and follow the recipe and this chocolate whipped cream will thicken beautifully. You can add more powdered sugar to thicken it as well.
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Chocolate Whipped Cream Recipe
Ingredients
- 1 pint heavy whipping cream*
- ¾ cup powdered sugar**
- 2 Tablespoons cocoa powder
- 1 teaspoon pure vanilla extract
Instructions
- Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
- Put the whipping cream, in the chilled bowl. Use the wire whisk attachment or a handheld mixer and whip until it just starts to thicken.
- Then, add powdered sugar, cocoa powder and vanilla extract.
- Beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
- Beat until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
- Transfer mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. Or put in a serving dish to serve.
Video
Notes
- Heavy Whipping Cream. Make sure your heavy whipping cream is cold. This means that if you just returned from grocery shopping on a hot day with your whipping cream in tow, you should be sure to put it in the refrigerator so it is thoroughly chilled before using it to make chocolate whipped cream.
- Pure Vanilla extract. You can use different extracts or liqueur if you want to add a different flavor to the recipe. If doing so, I’d recommend using ½ teaspoon vanilla plus ½ teaspoon of additional flavoring (instead of 1 teaspoon vanilla).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy to make! Perfect for my morning coffee! I also make “ice cream sandwiches” with this recipe. Take a whole box of graham crackers and half each graham cracker. Spoon desired amount in between two halves. Freeze at least 6 hours with parchment in between each layer of sandwiches. My family’s favorite frozen treat!!
That sounds absolutely delicious, Dharma!!!