Chocolate Whipped Cream
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This easy chocolate whipped cream recipe adds a fun, elegant touch to all kinds of delicious desserts! It’s a delightful spin on classic whipped cream and tastes amazing on, well, everything!
This Cocoa Whipped Cream Is Easy, Elegant & So Good!
I’ve been putting this chocolate whipped cream on EVERYTHING over the last few weeks of testing, from fruit, to brownies, to drinks (more on that in a minute!). Once you try it, I think you’ll agree. There’s so much to love!
🥣 EASE: Just 4 simple ingredients and about 5 minutes are all you need for this easy recipe!
🍪FLAVORS: Classic whipped cream, with a chocolate twist! You’ll get notes of rich cream, sweet cocoa, and vanilla. Delicious!
❄️ TOP TIPS: Use a metal or glass bowl (or the bowl of your stand mixer!) for best results!
Happy baking! xo, Emily
Gather Your Ingredients
The beauty of homemade whipped cream is the ingredients are as simple as can be. Let’s take a look:
How To Make Chocolate Whipped Cream, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Combine. In the bowl of a stand mixer (or a large glass or metal bowl), combine cream, powdered sugar, cocoa powder, and vanilla.
- Mix, Then Whip. With the whisk attachment (or a hand mixer), beat on high speed for 30-60 seconds, then scrape down the sides of the bowl. Mix again on high speed for 3-5 minutes until you reach stiff peaks. Watch carefully when you can see the trail of the beaters in the whipped cream. Check it and mix just until the whipped cream holds its shape on the end of the beater.
- Serve. Keep the whipped cream cold and covered until you’re ready to use it. Serve as a fruit dip, pipe onto brownies, cakes, pies, cheesecake, etc.
- Store. Keep whipped cream in an airtight container in the fridge up to 3-4 days. Since this is a stabilized whipped cream, it should hold its shape well, but since it’s whipped cream, it’ll also need to stay cold (it’ll melt in warm temperatures)! Keep refrigerated when not in use, and don’t keep out at room temperature longer than 1-2 hours.
10 Yummy Ways To Use Cocoa Whipped Cream
- As A Fruit Dip! This chocolate whipped cream pairs BEAUTIFULLY with fresh fruit. I love it with fresh strawberries, raspberries, blueberries, and banana slices, but anything you’d pair with chocolate would be a good fit here!
- On Cake or Brownie Squares. You can decorate cake slices or brownies in so many great ways with chocolate whipped cream! Use a piping bag to pipe a diagonal squiggle, like I did, pipe a dollop in the center of each square, or decorate any way you like!
- For Cake or Brownie Bites. Cut a cake or a batch of gluten-free brownies into circles or small squares to make cake bites or brownie bites & top them with a swirl of cocoa whipped cream!
- To Decorate Layer Cakes. Any cake that you’d top with regular whipped cream, you can swap in this chocolate whipped cream! It’d be delicious with chocolate & cherry cake, for instance, and pairs well with strawberries or raspberries!
- On a Cheesecake or a Tart. Pipe a decorative border or swirls of cocoa whipped cream to garnish a chocolate or Oreo Cheesecake or a pretty Chocolate Tart.
- In Cream Puffs. Swap out pastry cream or vanilla whipped cream for chocolate whipped cream! It tastes extra delicious with some sliced strawberries or a few raspberries!
- On Pancakes & Waffles. For something like Valentine’s Day, this can be such a fun topping for Belgian waffles or chocolate chip waffles! (Especially paired with fresh berries!)
- To Top Your Hot Chocolate! Having a hot chocolate bar? Add this chocolate whipped cream as a hot chocolate topping to take it to the next level. It’s incredible with our homemade hot chocolate!
- Dollop On Ice Cream! Or, try building a sundae with chocolate whipped cream instead of vanilla. It pairs beautifully with chocolate, vanilla & fruity ice creams!
- To Garnish Chocolate Pie or Pudding! This luscious chocolate pie and chocolate pudding can be made even more chocolatey with this whipped cream on top!
FAQ + Tricks For The Best Chocolate Whipped Cream
Keep It Cold! Unlike chocolate buttercream frosting or chocolate ganache, chocolate whipped cream needs to stay cold or it’ll melt. Keep it stored in the fridge until you need it, then only leave it out at room temperature for about 1 hour or less (less if it’s warm!)
Know The Difference Between Soft & Stiff Peaks. Soft peaks can be lovely for dolloping (great for topping pudding or pie), but it won’t hold its shape well longer term, especially if you want to use it for piping. Stiff peaks will hold their shape on the beater or a spoon, even if you rotate it around. Watch carefully when you reach the soft peaks stage, since it’s only a few seconds longer till you get to stiff peaks!
Adjust To Taste. You can add 1 Tablespoon MORE cocoa powder if you want a stronger flavor, or 1 Tablespoon more powdered sugar if you want a slightly sweeter flavor.
For A Darker Color, Bloom The Cocoa First. A few hours in advance, heat 1/2 cup of the cream till steaming, then stir in the cocoa powder until smooth or use an immersion blender to mix until evenly blended. Pour in the rest of the cream and chill until super cold again. (Warm or room temperature cream won’t whip well!) When you’re ready to whip the cream, add powdered sugar and vanilla and proceed as directed.
🌟 Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our homemade Chocolate Whipped Cream recipe. I can’t wait to hear how it goes!
Chocolate Whipped Cream
Ingredients
- 1 cup COLD Heavy Whipping Cream
- ¼ cup Powdered Sugar (30 grams)
- 3 Tablespoons Unsweetened Cocoa Powder*
- 1 teaspoons Vanilla Extract
Instructions
- Combine. In the bowl of a stand mixer (or a large glass or metal bowl), combine cream, powdered sugar, cocoa powder, and vanilla.
- Mix, Then Whip. With the whisk attachment (or a hand mixer), beat on high speed for 30-60 seconds, then scrape down the sides of the bowl. Mix again on high speed for 3-5 minutes until you reach stiff peaks. Watch carefully when you can see the trail of the beaters in the whipped cream. Check it and mix just until the whipped cream holds its shape on the end of the beater.
- Serve. Keep the whipped cream cold and covered until you're ready to use it (it'll set up even more when chilled!). Serve as a fruit dip, pipe onto brownies, cakes, pies, cheesecake, etc.
- Store. Keep whipped cream in an airtight container in the fridge up to 3-4 days. Since this is a stabilized whipped cream, it should hold its shape well, but since it's whipped cream, it'll also need to stay cold (it'll melt in warm temperatures)! Keep refrigerated when not in use, and don't keep out at room temperature longer than 1 hour (less, if it's warm!).
Notes
- Cocoa Powder. For the best flavor, I recommend natural cocoa powder (like Hershey’s or Ghirardelli) rather than Dutch-processed cocoa. I tried both, and natural cocoa tastes best!
- For Darker Color, you can bloom the cocoa first. A few hours in advance, heat 1/2 cup of the cream till steaming, then stir in the cocoa powder until smooth or use an immersion blender to mix until evenly blended. Pour in the rest of the cream and chill until super cold again. (Warm or room temperature cream won’t whip well!) When you’re ready to whip the cream, add powdered sugar and vanilla and proceed as directed.
- Know The Difference Between Soft & Stiff Peaks. Soft peaks can be lovely for dolloping (great for topping pudding or pie), but it won’t hold its shape well longer term, especially if you want to use it for piping. Stiff peaks will hold their shape on the beater or a spoon, even if you rotate it around. Watch carefully when you reach the soft peaks stage, since it’s only a few seconds longer till you get to stiff peaks!
Video
Find the recipe:
sweetsandthankyou.com/chocolate-whipped-cream/
I love Whipped Cream and this chocolate version has a lot of fun applications I can’t wait to try. And this is so easy to make while keeping the whipped cream fluffy.