Chocolate whipped cream: is rich, decadent, and delicious! This simple to make chocolate whipped cream recipe is going to become your next guilty pleasure. Seriously! With its light-as-air fluffy texture and heavenly chocolatey flavor, who even needs a spoon? Chocolate whipped cream is the perfect topping for french toast, waffles, trifles, hot cocoa, scones and so much more!
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Only four simple ingredients are needed to make this chocolate whipped cream recipe
1. Heavy Cream or Heavy Whipping Cream – The higher milkfat content in heavy cream is needed to form a thick whipped consistency. Whipping cream is not the same as “HEAVY” Whipping Cream. It’s a lighter version of cream and won’t whip up as well. The difference is in the milkfat percentage. You’ll need at least 36% milkfat. The more fat, the better! Isn’t that always the case?
2. Confectioner’s Sugar – It’s perfect because it dissolves easily and quickly and also adds a bit of stability since it already has a little bit of corn starch mixed into it.
3. Unsweetened Cocoa Powder – While you can use any cocoa powder you have on-hand, the quality of your cocoa powder really makes a difference in the end taste. Try using a high-quality cocoa powder like Ghirardelli, Scharffen Berger, Guittard, or Callebaut, etc.
4. Vanilla Extract – Again, try to use a high-quality pure vanilla extract (not imitation vanilla extract) in this recipe. Since this is a no-bake recipe, you will really be able to taste the vanilla flavor. I love keeping a really high-quality vanilla extract like this Nielson Massey Pure Vanilla Extract which is my absolute favorite vanilla extract ever!
Tip – You can leave out the vanilla extract, but the flavor tastes so much better with that little hint of vanilla flavor.
How to Make Chocolate Whipped Cream
Optional: If the weather is really hot, place the bowl and whisk in the freezer to chill for about 5-10 minutes before you begin whisking. Chilling the bowl and whisk ahead of time will speed up the whipping process and make for a thicker whipped cream.
Step 1: Add Confectioner’s sugar and cocoa powder into a bowl and mix together to combine
Step 2: Pour in the heavy whipping cream
Step 3: Begin mixing ingredients together on low speed for a few seconds.
Tip: If using a stand mixer, turn off the stand mixer and scrape down the sides of the bowl. Then stir the confectioner’s sugar and cocoa powder with a rubber spatula to help evenly incorporate all ingredients together. Doing this helps to ensure that there are no dry pockets of cocoa powder and confectioner’s sugar in your final chocolate whipped cream texture.
Step 4: Once the dry ingredients have been incorporated with the spatula, whisk until soft peaks begin to form
Step 5: Add in Vanilla Extract and mix just until combined and chocolate whipped cream is thick and fluffy. Do not overmix. Once it starts to look thick, it’s done!
You can either spoon chocolate whipped cream directly onto desserts or in a serving bowl. Or, you can add to a piping bag and pipe any shape you want.
I’m using the Wilton 1M open star tip as well as Wilton 12 inch piping bag.
Garnish with Chocolate Shavings
To garnish, I’ve shaved a little Ghirardelli Bittersweet chocolate with a sharp knife. I then added the chocolate shavings on top of the piped chocolate whipped cream for that little extra touch!
You can use any flavor chocolate bar you happen to have on-hand. Milk chocolate, semi-sweet chocolate, and even white chocolate for an elegant black and white look would look beautiful!
Tips on shaving chocolate: If you don’t feel comfortable shaving the chocolate bar with a knife, feel free to use a potato peeler to shave the chocolate. A cheese grater will work just fine also!
More garnishing options. . .
- Dust the top with a little bit of either sweetened or unsweetened cocoa powder.
- Top with mini chocolate chips
- Top with chocolate sprinkles
Frequently Asked Questions:
Can I use granulated sugar instead of powdered sugar?
Yes! You can use granulated sugar or superfine sugar, but I find that it’s less stable and doesn’t always dissolve properly, so your chocolate whipped cream may come out a bit grainy.
Can I use this chocolate whipped cream as frosting for cakes and cupcakes?
I do not recommend frosting cakes and cupcakes with this chocolate whipped cream because it isn’t stable enough. The chocolate whipped cream will begin weeping if it’s left out of the fridge for too long. You’ll want something more stable like a buttercream frosting to frost cakes and cupcakes with. However, it’s totally ok to add a dollop of chocolate whipped cream served on the side of a cake. Be sure to place any leftovers in the fridge immediately.
More Delicious & Easy Recipes!
- 2 cups heavy whipping cream
- 1/2 cup confectioner's sugar (sifted)
- 1/3 cup cocoa powder (sifted)
- 1 teaspoon vanilla extract
1. Place sifted confectioner's sugar and cocoa powder into your mixing bowl and stir together to combine.
3. Add heavy whipping cream over the confectioner's sugar and cocoa powder and mix together on low speed for 30 seconds. Then stop and scrape down the sides of the bowl to ensure that there are no pockets of dry ingredients left.
4. Turn the mixer back on medium speed and whip for about 30 seconds. While the mixer is on medium speed, add vanilla extract (optional).
5. Turn the mixer up to medium-high speed and whip until chocolate whipped cream is thick, fluffy, and creamy. Be careful not to overwhip as the cream will curdle. Once the chocolate whipped cream looks thick, it's done!
6. To garnish, shave chocolate using a knife, potato peeler, or cheese grater. (See above post for pictures on how to shave chocolate with a knife).
1. If the weather is warm or if you want extra stiff chocolate whipped cream, place mixing bowl and whisks into the freezer for about 10 minutes before you're ready to begin. This will also speed up the whipping process.
2. It helps to blend the confectioner's sugar and cocoa powder into the heavy whipping cream using a rubber spatula to ensure that the dry ingredients get blended evenly.
3. To store, place whipped cream in an airtight container with lid or in a glass bowl covered with cling wrap. It will keep in the fridge for about 3 days.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 90mgSodium: 22mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 3g