Chocolate Whipped Cream Frosting is a light and creamy frosting with only 4 ingredients. It isn’t heavy and pairs well with an assortment of desserts.
I could not believe how easy this recipe for homemade Chocolate Whipped Cream Frosting was to make. I have been making homemade frosting recipes for years and this is one of my favorites.
While I love a good Buttercream frosting or Homemade Cream Cheese Frosting, sometimes you want something lighter. This new recipe is very light using whipping cream and has a fluffy texture with rich chocolate flavor. It’s so yummy with Chocolate Chip Cupcakes, Mocha Cupcakes, Easy One Bowl Brownies and more!
What's in this post: Chocolate Whipped Cream Frosting
Why We Love This
This recipe is so easy with only a few ingredients. Anyone can make homemade frosting thanks to this easy-to-follow recipe. The flavor is so delicious with lots of chocolate and the texture is soft and fluffy.
It is also budget friendly to make with so few ingredients.
Ingredients
- Heavy Whipping Cream. Make sure it is cold before using.
- Cocoa Powder. Unsweetened cocoa powder. I like to use Hershey’s.
- Powdered Sugar. Sift to remove lumps so it is smooth.
- Vanilla Extract. Pure vanilla extract has the best flavor. Imitation vanilla does not have the same richness.
Find the complete list of ingredients at the bottom of the page.
Step By Step Instructions
Step 1. Add the heavy cream to a large mixing bowl. Beat on medium to high speed until it thickens. I used the bowl of a stand mixer with the whisk attachment.
Step 2. Next, beat until soft peaks start to form. This will take about 2-4 minutes on medium-high speed. I used a stand mixer, but you can use a hand mixer.
Step 3. Then add the powdered sugar, cocoa powder and vanilla. Mix on low speed until combined.
Step 4. Finally, increase the speed to high. Mix until stiff peaks form in the mixture. Then pipe or spread on your dessert of choice.
Storage
We do not recommend making this in advance. It is best used right away on desserts.
The frosting should be used right away as it is more stable once piped on the cake. Once piped or spread on the cake or cupcakes, it will last up to 2 days in the fridge inside an airtight container.
Pro Tips
- Double the recipe. One batch of frosting makes 2 cups. That is enough for a dozen cupcakes. If you have more, I would suggest doubling the recipe. If you have a layer cake, I suggest that you triple the recipe.
- Chill your bowl and whisk. Place the mixing bowl and whisk attachment in the refrigerator for 30 minutes. This will help the ingredients to whip better.
- Don’t sit at room temperature. If this frosting sits at room temperature for an extended period of time, it will lose its shape.
- Darker color. If you want a darker frosting, use a Dutch processed cocoa powder instead.
- Don’t over beat the mixture. Once stiff peaks form, stop mixing.
More Homemade Frosting Recipes
No bake Dessert
Marshmallow Frosting
All Recipes Dessert
Peanut Butter Frosting Recipe
No bake Dessert
Cool Whip Frosting Recipe
It’s your turn to try this really easy and delicious Chocolate Whipped Cream Frosting. Make it today and come back to leave a star review and comment.
Chocolate Whipped Cream Frosting
Ingredients
- 1 Cup Heavy Whipping Cream
- 2 Tablespoons Cocoa Powder unsweetened
- 1/2 cup Powdered Sugar
- 1/2 teaspoon Vanilla Extract
Instructions
- Beat the heavy cream on medium to high speed until it thickens in the bowl of a stand up mixer with the whisk attachment.
- Continue to beat until soft peaks start to form. This will take approximately 2-4 minutes.
- Add the powdered sugar, cocoa powder and vanilla. Mix on low speed until combined.
- Increase the speed to high and mix until stiff peaks form in the mixture.
- Pipe or spread the frosting on cake or cupcakes. Enjoy!
So easy with only 4 ingredients and turned out wonderful.
Instead of chocolate, could I use PB2 powder or just leave it as vanilla? Thanks so much. I dont like choc.