Chocolate whip cream, a twist on the classic, perfect for topping cupcakes, pudding, or anything you want to garnish with whipped cream!
Or, my favorite way to eat chocolate whip cream… with a spoon.
Chocolate Whip Cream
Are you looking for chocolate whip cream that won’t melt?
I don’t know about you, but I can get frustrated if I frost a cake or decorate cupcakes only to find the whipped cream frosting has settled, ruining my design.
That’s why I wanted to share the chocolate version of my stabilized whipped cream so that you can use this chocolate whipping cream for decorating and frosting without the need of having to serve the decorated dessert immediately!
When it comes to baking cakes and cupcakes there’s always a little trial and error.
The thing with decorating a cake to your vision is that you must have the proper frosting option to get the job done right.
I don’t know about you, but I enjoy whipping up a delicious cake on the weekend to serve to guest for a mid-week gathering.
That’s why I love using my chocolate whip cream for decorating those delicious cakes for guests, it can stay in the refrigerator for a few days without losing its beautiful design.
I used this chocolate whip cream recipe in my Cookies and Cream Parfaits – YUM!
Can I use milk instead of heavy cream for chocolate whipped cream?
In the case of this chocolate whipping cream recipe, no.
You cannot use milk instead of heavy cream in a recipe that calls for heavy cream to be mixed until it peaks.
Milk will not give you the same results necessary for a stabilized whipped cream.
Can you whip single cream?
No. Single cream is not meant for whipped cream recipes. Single cream will curdle if you try to use it in this chocolate whip cream recipe.
Single cream is meant to use as a drink in place of milk in coffee or similar beverages, not in a recipe that calls for heavy cream.
How long does whipped cream frosting last?
Regular whipped cream frosting will last about 2-3 hours in the refrigerator before it starts to collapse.
This is why I highly recommend my chocolate whip cream frosting recipe, it stays stable much longer.
When refrigerated you can easily expect this whipping cream frosting chocolate to last about 2-3 days.
This chocolate whip cream recipe will delight your senses!
Not only do I love a good stabilized whipped cream to decorate cakes with but adding cocoa into my original recipe to make this chocolate whip cream makes my taste buds, and belly, super happy!
Using a chocolate whip cream frosting allows you to have a different color and flavor option than regular stabilized whipped cream frosting.
You can easily mix the brown and white whipped frosting to create a decoration of your dreams atop a cupcake or special cake for someone’s birthday celebration. We love a swirl!
If you’re ready to get started, then gather up the ingredients and continue along while you prepare to make the best chocolate whip cream frosting ever.
How do you Make Chocolate Whip Cream?
Using a hand mixer or stand mixer add the heavy whipped cream into a bowl and slowly add powder sugar while you have the mixer on the slow setting.
Put the stand mixer to medium-low and allow to mix until you’ve achieved soft peaks forming in the whipped cream.
Slowly add cornstarch, vanilla and cocoa powder.
Continue to whip your chocolate whip cream until the peaks are formed, basically until the whipped cream frosting chocolate will stand still on its own.
Optional: Use extra dark cocoa powder to create a richer color and chocolate flavor chocolate whip cream. Yum.
Is heavy cream the same as whipping cream?
Heavy cream and whipping cream are essentially the same thing in that they both must have 36% or more of milk fat.
Whipping cream has a light milk fat content, whereas heavy cream is richer in milk fat and works for a stabilized whipped cream option in most chocolate whip cream recipes.
How do I store whipping cream frosting chocolate?
You can store chocolate whip cream in the refrigerator for 2-3 days on a favorite dessert or stand-alone in a container.
You may also freeze your whipping cream frosting chocolate for up to 2 months if its in an airtight container and wrapped well.
How to make stabilized chocolate whipped cream
Chocolate whip cream
- 2 cups heavy whipping cream
- 4 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 tablespoons cocoa powder*
- Add the cream to the bowl of a stand mixer (or hand mixer), stir in the powdered sugar, adding slowly. On medium-low speed whip the cream to form soft peaks.
- Slowly add in the remaining ingredients until incorporated and whip until medium to hard peaks form. Just until the cream will stand up on its own. Do not overwhip or you will have chocolate butter! (yum.)