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With 6 ingredients and under 10 minutes this Chocolate Whipped Cream is a tasty twist on the original and goes great on all the things.

Chocolate Whipped Cream in glass with strawberries and golden spoon.

Are you looking for Chocolate Whipped Cream that won’t melt? Because that is exactly what this recipe is! Also one recipe you want to eat with a spoon!

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 whipped cream recipe 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 Whipped Cream for decorating those delicious cakes for guests, it can stay in the refrigerator for a few days without losing its beautiful design.

Some of my favorite recipes on my site that uses my whipped cream recipes include Cookies and Cream Parfaits, Tiramisu Pie and Easy Strawberry Shortcakes.

Overhead photo of Chocolate Whipped Cream with strawberries.

WHY THIS RECIPE WORKS:

  1. With minimal and staple ingredients found at the grocery store, this simple recipe whips up quickly.
  2. It lasts longer than your normal whipped cream recipe.
  3. You can use this to decorate many things or use in different recipes.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Heavy whipping cream
  • Powdered sugar
  • Cornstarch
  • Vanilla extract
  • Unsweetened cocoa powder
Ingredients needed to make Chocolate Whipped Cream.

HOW TO MAKE CHOCOLATE WHIPPED CREAM:

  1. Add the cold heavy cream to the bowl of a stand mixer with the whisk attachment (or with an electric hand mixer and a large bowl), stir in the powdered sugar, adding slowly. At medium-low speed, whip the cream to form soft peaks.
  2. Slowly add in the remaining ingredients until incorporated and whip until medium to stiff peaks form. Just until the cream will stand up on its own. Do not over whip or you will have chocolate butter! 
Step by step photos on how to make Chocolate Whipped Cream.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I USE MILK INSTEAD OF HEAVY 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. It will curdle if you try to use it in this Chocolate Whipped 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.

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 Whipped Cream Recipes.

ALL the things! Here are some ideas:

  • Top off hot chocolate
  • On top of ice cream
  • Serve with fresh fruit
  • Use in a piping bag to decorate
  • On layer cakes
  • Frosting for chocolate cupcakes
  • Frosting cakes like a sheet cake or 9×13
  • An addition to chocolate pudding
  • Use for chocolate cream puffs
  • Use in place of chocolate buttercream frosting for a lighter touch
  • Any of your favorite desserts!
Close up of Chocolate Whipped Cream Recipe in glass with strawberries.

HOW TO STORE:

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 Whipped Cream Frosting Recipe, it stays stable much longer.

When refrigerated, you can easily expect this leftover whipped cream to last about 2-3 days in an airtight container. 

DANA’S TIPS AND TRICKS:

  • The addition of cornstarch to this recipe helps it stay thicker and last longer.
  • You can substitute vanilla bean past with vanilla extract 1:1.
  • Do not over-mix this recipe or you will turn out with butte, you will want it to form peaks that will stand up on their own when lifted.
  • You can make this richer by adding special dark cocoa powder instead.
  • This is stable enough to frost cakes, use as toppings for cupcakes or use in layered desserts without the worry of it melting.
Spoon full of Chocolate Whipped Cream on gold spoon with strawberries.

Want a delicious frosting that will last longer, hold up nicely, and taste amazing? Then you have to whip up this Chocolate Whipped Cream!

If you’ve tried this CHOCOLATE WHIPPED CREAM let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

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5 from 2 votes

Stabilized Chocolate Whipped Cream Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 8 minutes
Cook: 0 minutes
Total: 8 minutes
With 6 ingredients and under 10 minutes this Chocolate Whipped Cream is a tasty twist on the original and goes great on all the things.
Servings 16 servings

Ingredients
  

Instructions

  • Add the cold heavy cream to the bowl of a stand mixer with the whisk attachment (or with an electric hand mixer and a large bowl), stir in the powdered sugar, adding slowly. At medium-low speed, whip the cream to form soft peaks.
    2 cups heavy whipping cream, 4 tablespoons powdered sugar
  • Slowly add in the remaining ingredients until incorporated and whip until medium to stiff peaks form. Just until the cream will stand up on its own. Do not over whip or you will have chocolate butter!
    1 tablespoon cornstarch, 1 teaspoon vanilla extract, 2 tablespoons cocoa powder

Video

Notes

  1. The addition of cornstarch to this recipe helps it stay thicker and last longer.
  2. You can substitute vanilla bean past with vanilla extract 1:1.
  3. Do not over-mix this recipe or you will turn out with butte, you will want it to form peaks that will stand up on their own when lifted.
  4. You can make this richer by adding special dark cocoa powder instead.
  5. This is stable enough to frost cakes, use as toppings for cupcakes or use in layered desserts without the worry of it melting.

Nutrition

Calories: 113kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.1mg
Nutrition Disclaimer
Course Condiment, Dessert
Cuisine American

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5 from 2 votes (2 ratings without comment)

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2 Comments

  1. I’m so frustrated I could literally cry. There is not a single recipe that I could find, this one included, that offered an estimated time frame for whipping. For beginners who may not recognize “soft peaks” right away, providing just a tiny clue- it doesn’t have to be exact! Just a simple 2-4, 4-6, 10-12 minutes would be SO helpful. Because I just ruined ANOTHER frosting because when I Googled “how long to whip cream frosting” and the only answer I found was 9 minutes and that’s obviously too long. Now I have a cake, no more ingredients and no idea what to do with this awful grainy chocolate soup besides throw it away.

  2. It really depends on the mixer. Are you mixing it by hand, electric hand mixer, stand mixer? I can whip cream faster by hand sometimes than by electric hand mixer. It really depends. It is ready when it will hold it’s shape when you hold the whisk upside down, it will start to droop slightly. Hard peaks are when they hold firm. Anything past that is butter or like you said a chocolate soup mess.

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