Simple Chocolate Whipped Cream Frosting

You can use this in place of any frosting for cakes, cupcakes, or brownies! Try adding this Simple Chocolate Whipped Cream Frosting on top of my Traditional Butter Pound Cake!

No, don’t use cane sugar in place of powdered sugar. You need the powdered sugar in this recipe to fluff up the frosting so it’s more frosting-like. If you use cane sugar, you’ll just end up with incredibly rich (too rich!) whipped cream!

You do need some kind of mixer for this recipe. That can be a stand mixer with the whisk attachment or hand mixer will also work. Whipping whipped cream by hand is very time consuming and difficult, especially for this much! Use whichever mixer you prefer, both will work just fine!

Yes, just like with homemade whipped cream, you can over whip whipped cream frosting. When making homemade whipped cream frosting, be sure to whisk, starting on low to avoid splattering at first. As the mixture begins to thicken, then gradually increase the speed, and continue doing so until you are at full speed. Once you are full speed, keep an eye on this mixture – don’t leave it! It comes together pretty quickly after that, and if you walk away you can over mix it and your whipped cream can deflate. Learn to make Chocolate Whipped Cream Frosting below!

This recipe makes about 3 cups of Chocolate Whipped Cream Frosting. That is enough for any of the following:
9 x 13-inch cake or brownies
9 x 9-inch cake or brownies (will be a little thicker here, so if you like more frosting, use this size)
1 dozen cupcakes
6-inch two layer cake
single layer 9-inch cake
2 dozen sandwich cookies

Whipped cream frosting is made with heavy whipping cream, so it needs to be stored in the fridge. You can store extra whipped cream frosting in an airtight container in the fridge for up to 3 days.