Light and fluffy Chocolate Whipped Cream Frosting made with simple ingredients. Perfect for cakes, cupcakes, and desserts.
This chocolate whipped cream frosting is light, fluffy, and easy to make with just a few simple ingredients. Perfect for cakes, cupcakes, pies, and more, it adds a rich chocolate flavor without being too heavy or sweet.
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
- Light and airy – Whipped to perfection for a fluffy, cloud-like texture
- Rich chocolate flavor – Decadent without being overly sweet
- Quick and easy – Ready in minutes with just a few simple ingredients
- Versatile – Perfect for cakes, cupcakes, pies, or even as a dip for fruit
- Homemade goodness – No artificial flavors, just real chocolate and cream
- Smooth and creamy – Holds its shape beautifully while still being soft
Ingredients
- Heavy Whipping Cream – Use cold cream for best results; it whips up faster and holds its shape better.
- Cocoa Powder – Unsweetened cocoa powder adds rich chocolate flavor. Hershey’s works great.
- Powdered Sugar – Sift to remove any lumps, ensuring a smooth, silky frosting.
- Vanilla Extract – Pure vanilla extract gives the best flavor; imitation vanilla won’t be as rich.
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
Use Immediately: This frosting is best used right away on cakes, cupcakes, or desserts. It’s most stable once piped or spread.
Refrigerator: Once applied, the frosting can be stored in an airtight container in the fridge for up to 2 days.
Tip: For best results, frost desserts just before serving.
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
Tried this chocolate whipped cream frosting? Leave a comment below and let us know how it turned out! Don’t forget to give it a star rating.
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
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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.
This icing is the best chocolate icing I’ve ever had! I’m not a big chocolate person but this was really good! Definitely a 5 star!
Thank you, Rebecca! I appreciate that so much.