Chocolate Whipped Cream Frosting Recipe

piping chocolate whipped cream frosting into a mug.

Chocolate Whipped Cream Frosting Recipe

Course: Dessert, Frosting

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: people

Calories: 267kcal

Author: Becky Hardin

This 5-ingredient chocolate whipped cream is the ultimate lighter alternative to heavy buttercream. It's a rich, mousse-like frosting that whips up in minutes and is sturdy enough to pipe onto cupcakes or layer between cakes.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Hand Mixer or Stand Mixer
Piping Tip Set (optional)

Ingredients

3 cups heavy whipping cream 36-40% fat*
1½ cups powdered sugar
⅓ cup unsweetened cocoa powder **
1 teaspoon pure vanilla extract ***
½ teaspoon kosher salt

Instructions

In the bowl of a stand mixer fitted with the whisk attachment, combine all of the ingredients. Begin on low speed and whisk for 1 minute.
3 cups heavy whipping cream, 1½ cups powdered sugar, ⅓ cup unsweetened cocoa powder, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
Increase mixer speed to medium and whisk for an additional 1 minute.
Increase mixer speed to high and let mix for another 4-5 minutes, or until the whipped cream has whipped into a stiff, pipeable frosting.
Pipe using a piping bag or zip-top bag with the corner snipped off.

Notes

Yield: This recipe makes 6 cups of frosting, which is enough to frost 24-36 cupcakes or a 3-layer cake.

*If you can only find 30% fat cream, reduce the cocoa powder by 1 tbsp.

**Use natural cocoa powder for a more natural taste, or use Dutch-process cocoa powder for a smoother taste.

***Easily swap for a different flavored extract to change the flavor of this whipped cream. Peppermint, coconut, orange, or almond would all be delish.

Tips:

Keep everything very cold for the fluffiest results. I recommend chilling the mixing bowl and whisk attachment for 15-30 minutes before beginning.
Sift the powdered sugar and cocoa powder through a fine-mesh sieve to prevent lumps.
For a deeper chocolate flavor, add ½ tsp instant espresso powder with the cocoa powder.
To stabilize this frosting, add 1½ tablespoons of dry chocolate instant pudding mix, 2-3 ounces of softened cream cheese (beat with the sugar first!), or 1 tsp of gelatin bloomed in 4 tsp of water.
Once you see the whisk leaving distinct tracks in the cream, turn the mixer down to medium-low to finish it off without overwhipping or making butter.
If you’ve gone too far and the cream looks grainy or lumpy, pour in 1-2 tbsp of un-whipped cold heavy cream and gently fold it in with a spatula by hand.
If you are serving this at an outdoor party in heat above 80°F, keep the dessert chilled until the very last moment, or the fat structure will begin to soften.

Storage: Store chocolate whipped cream in an airtight container in the refrigerator for up to 2 days.

Nutrition