Chocolate Whipped Cream
I love making chocolate whipped cream; it’s so luxuriously rich and creamy, and instantly takes an ordinary dessert and transforms it into something decadent and luscious. The best part? You only need four ingredients and 10 minutes to make.
If I have to choose between whipped cream and buttercream, I will always reach for the first one. I prefer desserts that are light and airy, and also very creamy. Hence, I alternate between this luxurious fudgy version, classic vanilla whipped cream, and stabilized whipped cream.
Table of contents
My most crucial recommendation when it comes to chocolate whipped cream is choosing high-quality unsweetened Dutch cocoa powder, which is what makes it taste like it’s from a high-end bakery. Also, the bowl and the heavy cream need to be chilled for the best texture.
I highly recommend this recipe since it’s such a fun way to elevate desserts and make them more fantastic with almost no effort. I serve it with fresh berries, and we used to dip strawberries in it; it’s also ideal for topping cupcakes, sheet cakes, or piping on cheesecakes and hot chocolate.
Why you will love this recipe
- I only need four ingredients: Just the cream, sugar, vanilla, cocoa powder, and vanilla. Also, there is only one bowl to clean/
- It is so easy to make: It is easier than going to the store to buy it, and it tastes so much fresher. Really, if you’ve never tried whipped cream from scratch, make it once and you’ll never go back.
- It can be used on anything: It is the perfect frosting in a hurry or a topping for pie, filling for donuts and pastries, as well as to top my hot chocolate or even smoothies.
- The flavor is intense: Really, it is so good, I want to eat it with a spoon! I love it with fresh fruits, and on chocolate desserts.
What you will need
- Wet ingredients: Heavy cream with 36% milkfat is the main ingredient. I keep it in the fridge to stay cold until I use it.
- Sweetener: I like using powdered sugar because it dissolves easily, and it has cornstarch in it to help keep the whipped cream stabilized.
- Flavoring: I prefer Dutch-processed cocoa powder because it is rich and smooth with a sweeter taste that is never bitter. Natural cocoa powder is tart and sometimes bitter. I also add pure vanilla extract to enhance the chocolate flavor and help it taste more complete.
How to make
Chill the utensils: First, I chill the bowl and beaters in the freezer for 20 to 30 minutes, and leave the heavy cream in the fridge until I am ready to use it.
Whisk to soft peaks: Then, I pour the cream into the chilled bowl with the vanilla and cocoa powder, whisking at low speed until there are soft peaks.
Whisk to stiff peaks: Now, I add the powdered sugar, a little at a time, gradually increasing the mixer speed to high until the peaks reach a stiff consistency. This will take several minutes.
Use or chill: Finally, I use it right away or put it into a sealed container in the fridge for up to three days.
Expert tip
The right kind of chocolate flavor
The flavor of the chocolate will differ depending on the cocoa powder you use. For example, Dutch-processed cocoa gives the whipped cream a smoother, richer, chocolatey taste. Natural cocoa powder is more intense and tart, with a slightly bitter flavor. I like to use Dutch-processed cocoa myself. Powder is better than chopped, melted chocolate here because it blends easily without lumps or a gritty texture.
More tips to consider:
- Make sure the heavy cream has at least 36% milkfat.
- Don’t whip the cream too much, or it will turn into butter.
- For best results, everything should be cold, including the bowl, beaters, and heavy cream.
- I only use pure vanilla because the imitation flavoring has a bitter aftertaste. In this recipe, it can really be noticed.
- Sift the powdered sugar and cocoa powder so there are no lumps.
Recipe variations and add-ins:
- Thicker topping: This whipped cream can be turned into a denser type of topping that is more like frosting by mixing it with four ounces of whipped cream cheese.
- Stabilize it: Another way to stabilize it is to use gelatin or instant skim milk powder.
- Citrus topping: For a citrus flavor, sometimes I add some orange, lemon, or lime zest, depending on what I am using it on. Chocolate orange is my favorite.
- Chocolate Baileys: To give this whipped cream an Irish cream essence, I use Baileys Irish cream extract. This is perfect for topping my Brownie Baileys cheesecake.
- Flavored whipped cream: Actually, I can use any extract to add some extra flavor to this chocolate whipped cream, such as peppermint, Bavarian cream, or coconut.
Serving suggestions:
Chocolate whipped cream is an excellent topping for homemade ice cream. I try not to put it on chocolate ice cream because that is just too much, but it is perfect on my avocado ice cream because it brings out the flavors of the chocolate chips. I also like to stuff it into homemade eclairs and donuts or use it as a topping for this delicious fruit salad.
I also love to add a dollop of my homemade chocolate whipped cream to my favorite beverages, like this grown-up Baileys smores milkshake. The rich chocolate cream goes perfectly with the chocolate ice cream and marshmallow fluff. The kids love it on my homemade peanut butter hot chocolate, too. It makes them taste like peanut butter cup drinks.
How to store leftovers:
- Refrigerate: To keep leftover whipped cream, I put it into a sealed container in the fridge, where it can stay fresh for up to four days.
- Freezing: I can also freeze my leftovers in a freezer bag for up to three months.
- Defrost: Then, I thaw it overnight in the refrigerator before whipping it up again for fluffiness.
Frequently asked questions
The problem is that it is not stabilized, and the water and fat separate after a certain amount of time. This usually happens after about an hour at room temperature or a few days in the fridge. This can also happen right away if the cream is whipped too long. Over-whipped cream breaks down the fat globules, and then they clump together, and the liquid leaks out. In fact, if you keep whipping, it will turn into butter.
Stop whipping it right away and start adding cold heavy cream to the mixture. Just add a tablespoon at a time, beating it gently with a wire whisk to see if it will come back to its original shape. It may take a few tablespoons to fix it. But if this doesn’t work, try adding some dissolved gelatin or powdered milk to the mix while whipping it.
Using too much chocolate or the wrong kind of chocolate could be the problem. First, be sure to choose the right cocoa. I like to use a name-brand that I can trust, like Hershey’s, so I know I am getting the best. Then, I get Dutch-processed cocoa because it is the smoothest and richest kind. Finally, I sift it several times to make sure there are no lumps before adding it to the mixture. Lumps can cause grains to stick together. Sift the powdered sugar too.
This is also probably the cocoa. It is why I choose Dutch-processed cocoa. The regular cocoa has a bitter taste even when sugar is added to it. I like Dutch-processed sugar for this reason. I love Oreo cookies, and they make them with Dutch-processed cocoa, which is why I started using it. The rich, chocolatey flavor is incredible.
Try chocolate whipped cream on:
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Chocolate Whipped Cream
Ingredients
- 1 1/2 cup heavy cream chilled
- 4 tablespoons granulated sugar or powdered sugar
- 3 tablespoons unsweetened Dutch cocoa powder
- 1/4 teaspoon vanilla extract optional
- Pinch of salt
Instructions
- Place a large glass or metal mixing bowl and the mixer beater blades in the freezer for 5 to 10 minutes.
- Pour the cold cream into the chilled bowl. Add sugar, cocoa powder, and vanilla.
- Start to whip the mixture on medium-low speed until thickened slightly, about 1 minute.
- Increase speed to high and whip until stiff peaks form and the cream holds its shape, for about 1 minute.
- Use right away or store in refrigerator in an airtight container.
Notes
The right kind of chocolate flavor
The flavor of the chocolate will differ depending on the cocoa powder you use. For example, Dutch-processed cocoa gives the whipped cream a smoother, richer, chocolatey taste. Natural cocoa powder is more intense and tart, with a slightly bitter flavor. I like to use Dutch-processed cocoa myself. Powder is better than chopped, melted chocolate here because it blends easily without lumps or a gritty texture.More tips to consider:
- Make sure the heavy cream has at least 36% milkfat.
- Don’t whip the cream too much, or it will turn into butter.
- For best results, everything should be cold, including the bowl, beaters, and heavy cream.
- I only use pure vanilla because the imitation flavoring has a bitter aftertaste. In this recipe, it can really be noticed.
- Sift the powdered sugar and cocoa powder so there are no lumps.