Get ready to dive into a chocolate lover's paradise with this heavenly homemade chocolate whipped cream recipe! In just 15 minutes with a handful of ingredients, you can whip up a silky smooth and velvety chocolate delight.
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Behold the Perfect Decorative Touch: Chocolate Whipped Cream Frosting
Crafted from heavenly heavy cream, powdered sugar, and cocoa powder, this frosting gets whisked into a FLUFFY, stiff peak of pure bliss. Unlike its richer counterparts, chocolate buttercream frosting or ganache, this whipped cream frosting uses cocoa powder, giving it a feathery-light texture and gentle flavor that's perfect for those delicate dessert decorations.
This decadent treat is perfect for slathering on your favorite cakes, cookies, and cupcakes or simply spooning straight into your mouth. Don't let your taste buds miss out on this chocolate dream!
WHY YOU WILL LOVE THIS CHOCOLATE WHIPPED CREAM RECIPE
- The texture of this whipped cream is delightfully light and creamy. It's so good, in fact, that it can be enjoyed as a standalone dessert. The mousse-like texture has a lovely lightness that will leave you craving more.
- This recipe has simple steps, making it easy to prepare.
- The cream frosting recipe makes an easy chocolate frosting for layer cakes, topping for pies, and filling for cream puffs, eclairs, and cupcakes.
Did you know that you can stabilize whipped cream with just one extra ingredient?
By adding cream cheese to the mix, you can create a stabilized whipped cream frosting that is just as airy and light as regular whipped cream, yet much easier to handle. This frosting won't deflate while you frost a cake, which makes it a fantastic option for all your baking needs.
Heavy Cream: Heavy cream and heavy whipping cream are very similar, and by definition, both must contain at least 36% or more milk fat.
Powdered Sugar: also called confectioners' sugar or icing sugar
Cocoa Powder: when it comes to baking, I prefer a Dutch process cocoa powder. It provides a smoother, earthier taste and rich flavor, and provides a darker color frosting. Regular natural cocoa baking powder is lighter in color with a fruity, acidic, and slightly bitter flavor.
Cream Cheese: Full-fat cream cheese is best for frosting.
Pure Vanilla Extract: Pure vanilla extract contains natural vanillin, and imitation vanilla is made from synthetic vanillin.
How To Make Chocolate Whipped Cream Frosting
- Add 8 oz. (block) of cold cream cheese to the chilled mixing bowl and mix on medium speed for about 1 minute until it becomes smooth. Use a rubber spatula to scrape the sides and bottom of the bowl as needed.
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- Add 1 cup of powdered sugar, 1/2 cup of cocoa powder, and 2 teaspoons of vanilla to the bowl.
- Gradually pour in 2 1/2 cups of cold heavy cream while continuing to mix at a medium-high speed. Pour the heavy cream down the side of the bowl to prevent splattering. Add the heavy cream in about 4 increments
- Watch the mixture closely after the heavy cream is fully mixed in. It should thicken and take shape shortly after this (usually within about 30 seconds).
- Once the frosting starts to take shape, turn off the mixer and do a quick whisk test. Dunk your whisk attachment into the frosting, then put it out and flip it upside down. The frosting should hold its shape and form a nice peak.
TIPS
- Store in the fridge or freezer. Store whipped cream frosting in an airtight container or a mixing bowl covered with plastic wrap in the refrigerator or freezer. Use within twenty hours for best results, or store for three days.
- Chill the bowl and whisk/beater attachments in the fridge or freezer for 10 to 15 minutes for best results.
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