Chocolate Whipped Cream Frosting

Course: Dessert, Frosting

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: people

Calories: 267kcal

This Chocolate Whipped Cream Frosting is the perfect light and tasty addition to any dessert!

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 piping bags or Ziplock bags.

Yield: This recipe makes 2 cups of frosting.

Use a stand mixer to make it easier for you to prepare the Chocolate Whipped Cream from scratch. If you have to mix by hand, it will take a lot longer for you to get the whipped cream to the perfect consistency.
Sift the powdered sugar through a fine-mesh sieve to prevent lumps.
Add extracts to your whipped cream if you would like to create a different taste.
If your whipped cream is a bit too thin, simply add more powdered sugar to it
To stabilize this frosting, add 1½ tablespoons of dry chocolate instant pudding mix.

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