Chocolate Whipped Cream Frosting

Why You’ll Love This Recipe

Chocolate Whipped Cream Frosting is light, fluffy, and rich with chocolate flavor—perfect for topping cakes, cupcakes, or even as a dip for fruit. It’s less sweet and heavy than buttercream, making it a crowd-pleasing choice for those who prefer a silky, mousse-like texture. Simple to make and full of cocoa goodness, this frosting holds its shape beautifully and adds an elegant finish to any dessert.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

heavy whipping creampowdered sugarunsweetened cocoa powdervanilla extractsalt

directions

Chill your mixing bowl and beaters in the freezer for about 10 minutes to help the cream whip faster.

In the chilled bowl, sift together the powdered sugar, cocoa powder, and salt to remove any lumps.

Add the heavy cream and vanilla extract.

Beat on low speed to combine, then increase to medium-high and whip until stiff peaks form. This usually takes 3–5 minutes.

Stop as soon as the frosting holds firm peaks—do not overwhip or it may turn grainy or into butter.

Use immediately to frost cakes, cupcakes, or pipe onto desserts.

Servings and timing

This recipe makes enough to frost 12 cupcakes or fill and frost a single 8-inch cake.Preparation time: 10 minutesTotal time: 10 minutes

Variations

Add melted and cooled chocolate for a richer, ganache-like taste.

Use dark cocoa powder for a deeper chocolate flavor.

Mix in espresso powder for a mocha version.

Fold in mini chocolate chips or chocolate shavings for texture.

storage/reheating

Store in an airtight container in the refrigerator for up to 2 days.Re-whip gently if it deflates, but avoid overmixing. Do not freeze, as the texture may separate.

FAQs

Can I use this for piping?

Yes, it holds its shape well if whipped to stiff peaks.

Is it very sweet?

It’s lightly sweetened, but you can adjust the sugar to taste.

Can I make it ahead of time?

It’s best fresh, but can be refrigerated for up to 2 days.

What kind of cocoa powder works best?

Unsweetened natural or Dutch-process cocoa both work well.

Can I use light cream or milk?

No, you need heavy cream for it to whip properly.

Why is my whipped cream grainy?

It may have been overwhipped. Stop as soon as stiff peaks form.

Can I add gelatin to stabilize it?

Yes, bloom and dissolve gelatin in a bit of water and add while whipping to help it hold longer.

Can I color this frosting?

It’s naturally brown from cocoa, but you can tint it with food coloring gels if desired.

Does it crust like buttercream?

No, it remains soft and creamy.

Can I frost a layer cake with it?

Yes, but keep the cake refrigerated until serving to maintain structure.

Conclusion

Chocolate Whipped Cream Frosting is a luxurious, airy topping that adds just the right amount of chocolatey decadence to your desserts. Whether you’re frosting a birthday cake or adding a finishing touch to cupcakes, its smooth texture and balanced sweetness make it a go-to option for any chocolate lover.

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