Easy Chocolate Whipped Cream

Chocolate whipped cream in a glass bowl.

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My simple chocolate whipped cream recipe creates a rich and fluffy frosting that’s perfect for decorating a variety of baked goods and desserts. With just a few ingredients and 5 minutes of prep, it's a quick and tasty treat!

Prep Time5

Chill Time10

Total Time15

Course: Desserts

Cuisine: American

Servings: Cups

Calories: 478kcal

Author: Samantha Erb

Equipment

Stand mixer

Ingredients

¼ cup cocoa powder good quality, Dutch process
½ cup powdered sugar
2 cups heavy cream cold
1 teaspoon pure vanilla extract

Instructions

Put the metal bowl of your standup mixer and whisk attachment in the freezer and allow to chill for 10 minutes beforehand.
Sift together the cocoa powder and powdered sugar in a small bowl. Set them aside.
Pour the chilled heavy cream and vanilla extract into the chilled bowl of the standup mixer and whisk on medium speed until the mixture thickens.
Slowly add the cocoa powder/sugar mixture and increase the speed to high. Beat until stiff peaks start to form. Do not overbeat the cream, as it will start to separate.
Place the whipped cream into an airtight container or piping bag and keep it in the refrigerator until ready to use.

Notes

Make sure all of the ingredients and tools are cold for the best texture. It helps achieve the best stability in the whipped cream — meaning it won’t deflate.
Opt for high-quality cocoa powder. It will really make a difference.
Don’t skip the sifting step. It helps prevent clumps and pockets of dry powder in the whipped cream.
Try not to overbeat the cream as it will start to separate.
For a darker chocolate color, let the whipped cream chill in the fridge for 2-3 hours before using. The longer it has to sit, the deeper the color will become.
Store leftovers in an airtight container for up to 24 hours. It's been enjoyed fresh, but just re-whisk it to refresh the texture before using again.

Nutrition