Simple Chocolate Whipped Cream Frosting
This Simple Chocolate Whipped Cream Frosting is quick and easy to make and can be used to top any cake, cupcakes, or even brownies! It uses only 4 organic ingredients, it’s light, fluffy, and perfectly chocolatey!
If you love whipped cream frosting as much as I do, be sure to check out my other recipes like Simple Strawberry Shortcake Cupcakes, Chocolate Whipped Cream Cherry Cake, or Cherry Cake With Whipped Cream Frosting.
A Quick Look At The Recipe
- Recipe Name: Simple Chocolate Whipped Cream Frosting
- Ready In: 5 minutes
- Makes: 3 cups
- Main Ingredients: heavy whipping cream, Dutch cocoa, powdered sugar
- Flavor Profile: light and creamy chocolate
- Dietary Info: eggless, gluten free, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: malty chocolatey fluffy, cloud like frosting
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Why You'll Love This Recipe
- Homemade Frosting: I love making this homemade frosting because it's quick and easy to whip up! You probably already have these 4 ingredients in your kitchen and homemade is always tastes so much better!
- Light & Chocolatey: This Chocolate Whipped Cream Frosting combines the best of chocolate and traditional whipped cream frosting in one. If you like the light and creamy texture of traditional whipped cream frosting, but love chocolate then you'll be obsessed with this organic frosting.
- Use on Anything: You can use this Chocolate Whipped Cream Frosting on everything from cakes, cupcakes, and brownies to even just as a dipping frosting for strawberries.
- Organic Frosting: While you can buy chocolate frosting in a tub at the grocery store, this homemade frosting is going to taste so much better! Plus, you'll skip the potentially harmful ingredients in the store bought versions.
Ingredients
- Heavy Whipping Cream: I use Organic Valley, you can use your favorite.
- Powdered Sugar: I use organic powdered sugar, be sure its sifted.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a sweet chocolate flavor.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Weigh ingredients for the best results.
- I like using my stand mixer for this (instead of a hand mixer) as it's so much faster. But either works.
- Whipped cream frosting is best made the day you want to enjoy it. Because it has no stabilizers, it will naturally start to deflate the longer it sits. So, I advise making this the day you plan to use it.
- Anything made or topped with whipped cream frosting needs to be refrigerated.
How to Make Simple Chocolate Whipped Cream Frosting
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) add the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract.
- Whisk on low to avoid splattering, and gradually increase speed as mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form. Then it's ready to use!
Tips for Using Simple Chocolate Whipped Cream Frosting
- You can use this in place of any frosting for cakes, cupcakes, or brownies.
- It works really well for single layer cakes because it's light and fluffy.
- I don't recommend using this for layered cakes that are stacked, as it can't hold as much weight as an American buttercream.
- You can use this for a simple two layer rustic cake as I find it works okay with just two layers, similar to how my Eggless Strawberry Shortcake!
- Use it on Chocolate Pound Cake With Chocolate Frosting, Chocolate Cupcakes Without a Mixer, Vanilla Buttermilk Sheet Cake with Vanilla Frosting, Avocado Oil Chocolate Cake, or Eggless Coconut Sheet Cake!
Recipe FAQ's
You can use this in place of any frosting for cakes, cupcakes, or brownies! Try adding this Chocolate Whipped Cream Frosting on top of my Traditional Butter Pound Cake Loaf!
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 whipped cream. The powdered sugar helps make this more frosting-like.
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.
More Homemade Frosting Recipes
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Simple Chocolate Whipped Cream Frosting
Equipment
- Digital Food Scale
- Stand Mixer
Ingredients
- 2 cups heavy whipping cream
- 142 grams powdered sugar (sifted)
- 43 grams Dutch cocoa powder (sifted)
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) add the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whisk on low to avoid splattering, and gradually increase speed as mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form.
- Use on top of cakes, cupcakes, or brownies! Be sure to store treats made with whipped cream frosting in the fridge.
Video
Notes
- Weigh ingredients for the best results.
- I like using my stand mixer for this (instead of a hand mixer) as it's so much faster. But either works.
- Whipped cream frosting is best made the day you want to enjoy it. Because it has no stabilizers, it will naturally start to deflate the longer it sits. So, I advise making this the day you plan to use it.
- Anything made or topped with whipped cream frosting needs to be refrigerated.
- High Altitude – Follow the recipe as noted.
Nutrition
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Love this easy chocolate frosting, it’s so light and creamy!