Homemade whipped cream is one of my favorite ways to really elevate a dessert recipe. Here are a few more must-make recipes: stabilized whipped cream, marshmallow whipped cream, and my classic whipped cream recipe!
Chocolate Whipped Cream
I cannot stop eating this easy chocolate whipped cream! It’s absolutely irresistible, with the best chocolate flavor and a silky, smooth, and fluffy consistency! Believe me, once you try this deliciousness, you’ll want to add it to all of your sweet treats! Start by spreading it over cakes and pies. Top your hot chocolate with it for extra chocolate creaminess! Dip your strawberries in it for a twist on chocolate-dipped strawberries.
Ingredients You’ll Need
This perfectly fluffy chocolate whipped cream recipe only needs three ingredients. Check out the recipe card below for measurements so you can make a batch of your own—you won’t regret it!
Powdered Sugar: Sweetens the whipped cream while dissolving instantly to create a smooth and creamy consistency. Cocoa Powder: This is what gives the whipped cream a rich chocolate taste. Heavy Whipping Cream: The base ingredient! Be sure it’s chilled for the best results!
How to Make Chocolate Whipped Cream
Follow these simple step-by-step instructions, and you’ll have delicious whipped cream that you’ll want to eat straight from the bowl. Here’s how easy it is to create:
Smooth Whipped Cream: If your powdered sugar or cocoa powder is lumpy, sift them together instead of just whisking them together. This will prevent any powdery lumps in your final chocolate whipped cream! Use a Cold Bowl and Whisk: About 20-30 minutes before place your bowl (metal is best) and whisk in the freezer. Heavy cream whips up much quicker if it is kept cold, so freezing the bowl and the whisk keeps the cream cold as it whips and speeds up the process. Dark Chocolate: For an even darker chocolate flavor, swap out the cocoa powder 1:1 for dark cocoa powder! Medium-Stiff Peaks: You’ll know when your cream has reached medium-stiff peaks when you lift the whisk out and turn it upright, and most of the cream holds its shape except the very tip of the peak. The tip will curl over but not completely.
In the Refrigerator: Homemade chocolate whipped cream can be stored in an airtight container in the refrigerator for up to 5 days, but it will start to break down and deflate after a couple of hours at room temperature or about a day in the refrigerator. If this happens, you can add a little more sugar and re-whip the chocolate whipped cream. In the Freezer: You can pipe swirls of chocolate whipped cream onto a parchment-lined baking sheet and then freeze them for at least 6 hours. Once frozen solid, peel the swirls off the parchment and store in the freezer in a freezer bag or an airtight container for up to 3 months. You can use these frozen swirls to decorate cakes, cupcakes, and pies or drop them into hot chocolate. Thawing: It will take about 30 minutes at room temperature to thaw.
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