Chocolate Whipped Cream is light, creamy, and only needs four ingredients. It’s versatile, too! Need a quick topping for a cake, pie, or cheesecake? Need something different to dip your fruit or cookies in? Chocolate whipped cream is the solution.
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Sometimes, I need a quick and easy chocolate treat, but I’m not in the mood to bake a cake or cookies. So I turn to Chocolate Whipped Cream for an easy dessert.
What ingredients do I need for Chocolate Whipped Cream?
Heavy whipping cream – Cold heavy whipping cream is easier and faster to whip up.
Granulated sugar – For sweetness. As you beat the cream, the sugar will dissolve. You want to avoid powdered sugar because it will create a strange texture when combined with cocoa powder.
Unsweetened cocoa powder – I used Hershey’s Natural Unsweetened Cocoa Powder.
Vanilla extract – I used imitation vanilla extract. This complements the chocolatey flavor of the cocoa powder.
What equipment do I need for this recipe?
You’ll need the following to make chocolate whipped cream:
- Large mixing bowl. Metal or glass works best.
- Electric mixer or stand mixer with a whisk attachment.
- If you want to pipe the whipped cream onto a dessert, you’ll need a large piping bag and a 1M tip.
How to make Chocolate Whipped Cream:
Add the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract into a large mixing bowl.
Use an electric mixer at low speed to carefully mix the powdered sugar and cocoa powder into the cream without splattering the dry ingredients out of the bowl. Gradually increase the speed of the mixer to high speed as the cream thickens. Continue whipping until stiff peaks form.
Transfer the whipped cream into a piping bag, and pipe it on top of cake, cheesecake, or pie. You can also enjoy it on its own or with strawberries.
Can I make this ahead of time?
I recommend making this fresh or, at most, a couple of hours in advance. Store it in an airtight container in the fridge until you are ready to use it or serve it.
You won’t be able to freeze this because the whipped cream will break down in the freezer.
Are there any notes for making Chocolate Whipped Cream?
Chilling the mixing bowl and the mixer’s beaters or whisk attachment in the freezer for 30 minutes before whipping the cream will help the cream stay chilled and form stiff peaks faster.
What are some different ways you can enjoy Chocolate Whipped Cream?
This can be a topping for cakes, cookies, cheesecake, and pies.
Try it on top of this Triple Chocolate Cheesecake.
Use it as a dip for strawberries, graham crackers, or cookies.
OR… You can enjoy it on its own! One spoonful at a time as a creamy dessert.
Chocolate Whipped Cream
Equipment
- 1 Large mixing bowl
- Electric mixer Stand Mixer with a whisk attachment
Ingredients
- 2 cups cold heavy whipping cream
- 1/2 cup sugar granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Add the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract into a large mixing bowl.
- Use an electric mixer at low speed to carefully mix the sugar and cocoa powder into the cream without splattering the dry ingredients out of the bowl. Gradually increase the speed of the mixer to high speed as the cream thickens. Continue whipping until stiff peaks form.
- Transfer the whipped cream into a piping bag, and pipe it on top of cake, cheesecake, or pie. You can also enjoy it on its own or with strawberries.
Notes
- Chilling the mixing bowl and beaters (or whisk attachment if you are using a stand mixer) in the freezer for 30 minutes before mixing will help the cream whip up faster.
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