Easy homemade chocolate whipped cream recipe! This simple 3-ingredient homemade chocolate whipped cream takes just minutes to make.
Knowing how to make homemade whipped cream is a comes in handy. Not only does homemade whipped cream taste great, but it’s also really easy to make.
This chocolate whipped cream takes just a few minutes to make, and you only need three ingredients to make it. And it makes a great topping for all sorts of desserts!
Chocolate whipped cream is also delicious as a frosting for cake!
How to make chocolate whipped cream
Chill bowl and beaters for 15 minutes before beginning. Add heavy whipping cream to the bowl.
Beat until just beginning to thicken. You should be able to see tracks in the cream. Add the cocoa powder and powdered sugar.
Continue beating until whipped cream reaches desired consistency. Do not overwhip or it will begin to turn to butter.
Chill any leftover whipped cream.
- Whipping cream: It’s important that the cream be cold so it will whip up better.
- Cocoa powder: I use regular unsweetened cocoa powder or Hershey’s Special Dark cocoa powder in this recipe. I haven’t tried using Dutch-processed cocoa powder in this recipe.
- Powdered sugar: Please see the notes below for using granulated sugar.
- Flavorings: I also have notes below about adding flavorings to the whipped cream.
Can I use granulated sugar?
You can. You can use an equal amount of granulated sugar instead of using powdered sugar if you prefer.
Why use powdered sugar?
Powdered sugar adds sweetness without any grittiness.
I’ve rarely had any grittiness when using granulated sugar, but I have found that some brands with larger sugar crystals do give a grittier whipped cream.
Can I make flavored chocolate whipped cream?
You can! Simply use a flavor or extract in the whipped cream.
I would recommend using up to 1 teaspoon of extract or flavor. You may need to adjust the amount depending on the flavor or extract used.
How to make chocolate whipped cream ahead of time
Whip the cream to soft peak stage, and then cover and chill until ready to use.
When ready to use, finish whipping to stiff peak stage.
More frosting recipes!
- Chocolate Buttercream Frosting with Melted Chocolate
- Chocolate Buttercream Frosting
- Vanilla Buttercream Frosting
If you’ve tried this chocolate whipped cream recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Chocolate Whipped Cream
- 1 pint cold heavy whipping cream
- 1/2 cup cocoa powder
- 3/4 cup powder sugar or to taste
- Chill bowl and beaters for 15 minutes before beginning.
- Add heavy whipping cream to the bowl.
- Beat until just beginning to thicken. You should be able to see tracks in the cream.
- Add the cocoa powder and powdered sugar.
- Continue beating until whipped cream reaches desired consistency. Do not overwhip or it will begin to turn to butter.
- Chill any leftover whipped cream.
- Whipping cream: It's important that the cream be cold so it will whip up better.
- Cocoa powder: I use regular unsweetened cocoa powder or Hershey's Special Dark cocoa powder in this recipe. I haven't tried using Dutch-processed cocoa powder in this recipe.
- Powdered sugar: Please see the notes above the recipe for using granulated sugar.
- Flavorings: I also have notes above about adding flavorings to the whipped cream.
- Nutrition values are estimates.
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Comments & Reviews
I used this recipe to make a topping for my Valentines Day cake. It was fantastic! I couldn’t stop eating it!
Thank you! I’m glad you liked it!
Cheryl Kirby says
This is so yummy! & Easy to whip up.
Banana or coconut would be awesome flavors also?
Thank you! Those are great suggestions! I love both of those combinations! =)
Santa Lynn says
Chocolate Whipped Cream recipe ingredients list
shows 2 1/2 cups cream (1 Pint).
Those are two different amounts.
I’m not sure whether you missed my response to your last comment, but I edited the recipe so that it no longer shows that.
I use a 1 pint container of cream in this recipe, and I edited the recipe to try to avoid any further confusion.
Santa Lynn says
2 1/2 Cups or 1 pint? Which is correct? 2 Cups is a pint.
It’s 1 pint. When I measured it out, it came out to 2.5 cups. However, I can see how that could be confusing, so I’m going to edit the recipe to avoid any future confusion.