With this recipe, we’ll guide you through making an easy, delicious, stabilized chocolate whipped cream in just minutes!
Making your own chocolate whipped cream is a fun and easy way to take your dessert game up a notch. This simple recipe requires four ingredients and about five minutes of prep time.
The best part is that it will hold its shape and not fall flat! If you’ve tried my Stabilized Whipped Cream Recipe, you know how easy it is and chocolate whipped cream is just as easy and delicious. It’s so simple; you’ll be making it time and time again!
Why This Recipe Works
- Stabilized whipped cream made with all-natural ingredients. No gelatin or piping gel is needed.
- The Cocoa Powder and Powdered Sugar add flavor as well as structure.
- The Heavy Cream whips well and stays creamy.
Imagine all the possibilities with this chocolate whipped cream. You can add it to ice cream, cake, brownies, or just about anything else you can think of! Not only is it delicious, but it’s effortless to make! Then just put it in a frosting bag and pipe away!
Ingredient Notes
- Cream – Be sure to use cold heavy cream (double cream) or whipping cream for this recipe.
- Cocoa Powder: Use a good quality cocoa powder for the best flavor. Dutch process cocoa will work, but the whipped cream will be darker in color.
- Milk Powder: Using skimmed milk powder is key to this recipe. It helps stabilize the whipped cream so it doesn’t deflate. Powdered skimmed milk can be found in most supermarkets, but you can also buy it here on Amazon (#paidlink).
- Confectioner’s Sugar: This is also known as powdered or confectionary sugar. You can use granulated sugar if necessary, but it will take longer to dissolve properly, so be sure it’s dissolved before whipping.
Step by Step Instructions
Start with adding the chilled cream to a cool bowl.
Add powdered sugar, cocoa powder, and powdered milk.
Blend slowly at first to combine.
Raise the speed to high to whip the cream. You’ll know it’s done when the waves in the cream hold their shape.
Serve and enjoy.
Erren’s Top Tips
- This recipe can be made using a mixer or food processor.
- Chilling the bowl and beaters ahead of time will make your whipped cream more stable. This means that you’ll be able to achieve stiffer peaks, which is what we want!
- Use Chilled Cream. Cold cream whips up the quickest. I like to put mine in the freezer for about 15 minutes before starting.
- Don’t over-whip – Whipped cream can quickly turn to butter if over-whipped. See the photos in the post and video for examples of what it looks like when it’s whipped.
- Be sure to Sift the Cocoa Powder and Sugar. Cocoa powder and powdered sugar almost always have lumps which can ruin your frosting. Sift well before adding it to the cream.
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Let’s Make Chocolate Whipped Cream
Ingredients
- 1¼ cup heavy cream (also known as double cream) chilled
- 8 tablespoons powdered sugar sifted
- 1 tablespoon skimmed milk powder (nonfat powdered milk or Nonfat Instant Dry Milk)
- 2 tablespoons unsweetened cocoa powder sifted
Instructions
- Add powdered sugar, skimmed milk powder, and cocoa powder to the cream.
- Whip the cream with a food processor or mixer until it thickens (this doesn’t take long at all, so check often).
- When you run a spoon through it, and it holds its shape without falling back into the gap, it’s ready to use.
- This recipe makes about 2 cups of whipped cream.
Tips + Notes
- This recipe can be made using a mixer or food processor.
- A chilled bowl and mixer beaters will help the whipped cream whip quicker.
- Use Chilled Cream. Cold cream whips up the quickest. I like to put mine in the freezer for about 15 minutes before starting.
- Don’t over-whip – Whipped cream can quickly turn to butter if over-whipped. See the photos in the post and video for examples of what it looks like when it’s whipped.
- Be sure to Sift the Cocoa Powder and Sugar. Cocoa powder and powdered sugar almost always have lumps which can ruin your frosting. Sift well before adding it to the cream.
Lynn says
Does this need to be constantly refrigerated. I want to use this as icing for a cake that will be sitting out for an hour.
Erren's Kitchen says
Hi Lynn. Yes, whipped cream tends to lose its structure and can become runny if left at room temperature for an extended period. In this case, since you plan to use it as icing for a cake that will be sitting out for an hour, it’s advisable to keep the cake refrigerated until shortly before serving.
If possible, you might want to decorate the cake with the whipped cream just before serving to maintain its texture and stability. If the cake needs to be displayed for a more extended period, consider placing it in a cool environment or providing some form of refrigeration to prevent the whipped cream from softening too much.
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
Erren Hart says
I’m so glad to hear it! Thank you for trying out this recipe and for leaving such a positive review. We’re glad you enjoyed it and hope you’ll come back again soon!
Kira says
does this recipe make enough frosting for a normal cake? Two 8″ cake pans. with filling in between.
Thanks.
Erren Hart says
As I don’t know how thick you like your frosting, I would recommend doubling the recipe. Hope you enjoy it! 🙂
Tirsa Sutton says
Can this be used to frost or fill a cake? Does it smooth out nicely?
Erren's Kitchen says
Hi Tirsa, it can be used to fill a cake, and does smooth out nicely 🙂
Farhana says
Absolutely delicious. So easy to make. Thanks for this delicious recipe.I rate this 11/10.
Erren's Kitchen says
Fantastic Farhana, thank you!