Chocolate Whipped Cream Frosting

Chocolate Whipped Cream Frosting is deliciously rich, creamy, and luxurious. It's a sweetened whipped cream flavored with chocoa powder and infused with vanilla, and it makes the perfect frosting, filling, or garnish for your desserts.

Jump to:

• 🌟 Why this is the best Chocolate Whipped Cream Frosting recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make Chocolate Whipped Cream Frosting
• 🍰 How Much Chocolate Whipped Cream Frosting Do I Need to Make For A Cake?
• ❄️ Storage and Freezing
• 🔍 Troubleshooting
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Frostings
• Chocolate Whipped Cream Frosting

🌟 Why this is the best Chocolate Whipped Cream Frosting recipe

1. It's a classic: This recipe is like fancy chocolate chantilly cream, which is both light and decadent at the same time. It's wonderfully silky and smooth, pipes well, and is just the perfect chocolate frosting recipe.
2. It's so easy: You can make this easy chocolate frosting with just five basic ingredients and it takes zero skill whatsoever. Even beginner bakers can master it and enjoy the results, yet it has an elevated taste and texture.
3. It's fast: This whipped chocolate frosting can be enjoyed in less than 10 minutes; it's that quick to make. Even if you are preparing for a last-minute event or running late, you can still whip it up in time!
4. It's so versatile: Use this fluffy chocolate whipped cream recipe to fill or frost anything like cakes, cupcakes, pies, and pastries. It also tastes delicious with fruit or on a bowl of ice cream!

📝 Ingredient notes

1. Heavy Cream - Make sure the cream you use in this easy chocolate whipped cream frosting is good quality and has at least 36% fat content. Low-fat versions won't whip up correctly because they contain more water. It must also be cold, so keep it in the fridge until the last minute. Heavy whipping cream often contains less fat, so I prefer not to use it for this reason.
2. Powdered sugar - This sweetens the cream but the recipe is still balanced and not overpowering. Some chocolate frostings can be cloying and sickly, but this is not. Make sure you sift the sugar to avoid lumps.
3. Cocoa powder - For the best taste, I always use unsweetened, Dutch process cocoa powder. Make sure it is sifted first to get rid of any clumps or lumps.
4. Vanilla extract - A classic French crème Chantilly is infused with vanilla bean flavor, and we do the same with this chocolate version. Try to avoid vanilla essence, as it often tastes synthetic. Here is a substitute for vanilla extract if needed.
5. Mascarpone - This is an optional ingredient, but I highly recommend including it, as adding mascarpone to the dark chocolate whipped cream frosting will stabilize it. Some recipes will use cream cheese, but I prefer to use mascarpone as it has a naturally sweet taste and is less tangy. Other whipped frosting recipes use stabilizers like gelatin or even cornstarch! But using mascarpone is easier and requires fewer steps. Make sure you use a mascarpone with at least 41% fat and that it is cold.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make Chocolate Whipped Cream Frosting

1. Place the cold heavy cream and sifted powdered sugar in a mixing bowl and start whipping with an electric hand mixer on medium-high speed until it reaches the consistency of sour cream.
2. Add the teaspoon vanilla extract, sifted unsweetened cocoa powder, and mascarpone (if using), and continue whipping for another 1-2 minutes.
3. When the frosting reaches a fluffy and pipeable consistency, stop whipping immediately. If you overwhip chocolate cream frosting, it will separate, and you will end up churning homemade butter.
4. Transfer the chocolate whipped cream frosting to a piping bag and use it to fill, frost, or decorate your desserts according to your recipe.

💡 Top Tip: The frosting is the right consistency for piping when it reaches a stage when early stiff peaks form; straight after soft peaks.

🍰 How Much Chocolate Whipped Cream Frosting Do I Need to Make For A Cake?

This chocolate whipped cream frosting will generously frost 6 cupcakes. If you need more, I recommend making separate batches rather than doubling up, as this can overwhelm your mixer.

To use the chocolate whipped cream frosting for cake, you will need approximately 3x the quantity for a 6-inch cake, 4x for a 7-inch cake, and 5x for an 8-inch cake. But this will partially depend on how much frosting you prefer, and whether you are using any other fillings or types of frosting. I highly recommend looking at this list of layer cakes for inspiration!

As well as cakes, this chocolate whipped cream frosting also tastes amazing as a filling in eclairs or crispy cream puffs. You could even spread it onto cookies or use it as a filling for a stunning croquembouche.

❄️ Storage and Freezing

For best results, I recommend making this chocolate frosting recipe the day you plan to eat it. However, you can make this recipe ahead of time and store chocolate whipped cream frosting in an airtight container or piping bag in the fridge for 1-2 days.

You can also frost cakes with it, and store them in the fridge until needed. If it has been whipped up correctly, the frosting should keep its shape, remain fluffy, and not deflate.

I don't recommend freezing chocolate whipped cream frosting, as it can affect the texture.

🔍 Troubleshooting

1. The frosting has split: If the frosting separates, it might be due to over-whipping or using low-fat heavy cream. Unfortunately, you cannot save it.
2. The frosting is runny: The heavy cream may not have been cold enough. Place the bowl of frosting in the fridge for 30 minutes before continuing to whip.
3. The frosting is too firm: You might have used too much mascarpone. Try whipping in a few more tablespoons of cold heavy cream to loosen the frosting up a bit.
4. The frosting deflates upon storage: If whipped correctly, it should stay nice and fluffy even after refrigeration. If it deflates, you probably didn’t whip it long enough or left it at room temperature for too long. Using the mascarpone will help stabilize the chocolate whipped cream frosting. Unfortunately, whipping it again is risky and can cause it to separate.
5. The frosting is too sweet: If you have added too much sugar and the frosting is too sweet, add some more heavy cream. To avoid this extra step, start with a smaller amount of powdered sugar and gradually add more if needed. 

🎓 Expert tips

1. Always weigh ingredients by the gram using a digital scale for accuracy. Baking is about precision.
2. Make sure your heavy cream is very cold. Cold ingredients whip up faster and hold their shape better.
3. I like to put my mixing bowl into the freezer for 30 minutes before making the frosting to help it whip up better.
4. Mascarpone is an optional ingredient, and you do not have to include it. However, it has many benefits so I do recommend using it! Adding mascarpone can stabilize the whipped cream, improve its texture, and make it harder to overwhip. A stabilized chocolate whipped cream frosting is always more reliable!
5. Any whipped cream frosting is very easy to overwhip. When whipping, stop as soon as the mixture has reached a fluffy consistency (this will take 2-3 minutes) and early stiff peaks.
6. I like to add a teaspoon of finely ground instant espresso powder for coffee-flavored chocolate cream frosting that goes wonderfully with a chocolate ganache cake.
7. Don't leave baked goods topped with this chocolate whipped cream frosting on the counter or at room temperature for more than a couple hours.

🥣 Equipment Notes

Weigh ingredients with a digital scale before you begin. Measuring by volume (with the cup system) is too imprecise for baking. It is a science, not an art!

I always use an Electric hand mixer to make chocolate whipped cream frosting in a large mixing bowl. You can also make this chocolate frosting recipe using a basic hand whisk, but avoid using a stand mixer as it is very easy to overwhip.

❓Recipe FAQs

🧁 More Frostings

Try these other delicious frosting recipes next!