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With 6 ingredients and under 10 minutes this Chocolate Whipped Cream is a tasty twist on the original and goes great on all the things.
Are you looking for Chocolate Whipped Cream that won’t melt? Because that is exactly what this recipe is! Also one recipe you want to eat with a spoon!
I don’t know about you, but I can get frustrated if I frost a cake or decorate cupcakes only to find the whipped cream frosting has settled, ruining my design.
That’s why I wanted to share the chocolate version of my Stabilized Whipped Creamso that you can use this chocolate whipped cream recipe for decorating and frosting without the need of having to serve the decorated dessert immediately!
When it comes to baking cakes and cupcakes there’s always a little trial and error.The thing with decorating a cake to your vision is that you must have the proper frosting option to get the job done right.
I don’t know about you, but I enjoy whipping up a delicious cake on the weekend to serve to guest for a mid-week gathering.
That’s why I love using my Chocolate Whipped Cream for decorating those delicious cakes for guests, it can stay in the refrigerator for a few days without losing its beautiful design.
Some of my favorite recipes on my site that uses my whipped cream recipes include Cookies and Cream Parfaits, Tiramisu Pie and Easy Strawberry Shortcakes.
WHY THIS RECIPE WORKS:
- With minimal and staple ingredients found at the grocery store, this simple recipe whips up quickly.
- It lasts longer than your normal whipped cream recipe.
- You can use this to decorate many things or use in different recipes.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Heavy whipping cream
- Powdered sugar
- Cornstarch
- Vanilla extract
- Unsweetened cocoa powder
HOW TO MAKE CHOCOLATE WHIPPED CREAM:
- Add the cold heavy cream to the bowl of a stand mixer with the whisk attachment (or with an electric hand mixer and a large bowl), stir in the powdered sugar, adding slowly. At medium-low speed, whip the cream to form soft peaks.
- Slowly add in the remaining ingredients until incorporated and whip until medium to stiff peaks form. Just until the cream will stand up on its own.Do not over whip or you will have chocolate butter!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE MILK INSTEAD OF HEAVY CREAM?
In the case of this chocolate whipping cream recipe, no.You cannot use milk instead of heavy cream in a recipe that calls for heavy cream to be mixed until it peaks.
Milk will not give you the same results necessary for a stabilized whipped cream.
CAN YOU WHIP SINGLE CREAM?
No. Single cream is not meant for whipped cream recipes. It will curdle if you try to use it in this Chocolate Whipped Cream Recipe.
Single cream is meant to use as a drink in place of milk in coffee or similar beverages, not in a recipe that calls for heavy cream.
IS HEAVY CREAM THE SAME AS WHIPPING CREAM?
Heavy cream and whipping cream are essentially the same thing in that they both must have 36% or more of milk fat.
Whipping cream has a light milk fat content, whereas heavy cream is richer in milk fat and works for a stabilized whipped cream option in most Chocolate Whipped Cream Recipes.
WHAT CAN I USE THIS WITH?
ALL the things! Here are some ideas:
- Top off hot chocolate
- On top of ice cream
- Serve with fresh fruit
- Use in a piping bag to decorate
- On layer cakes
- Frosting for chocolate cupcakes
- Frosting cakes like a sheet cake or 9×13
- An addition to chocolate pudding
- Use for chocolate cream puffs
- Use in place of chocolate buttercream frosting for a lighter touch
- Any of your favorite desserts!
HOW TO STORE:
Regular whipped cream frosting will last about 2-3 hours in the refrigerator before it starts to collapse.This is why I highly recommend my Chocolate Whipped Cream Frosting Recipe, it stays stable much longer.
When refrigerated, you can easily expect this leftover whipped cream to last about 2-3 days in an airtight container.
DANA’S TIPS AND TRICKS:
- The addition of cornstarch to this recipe helps it stay thicker and last longer.
- You can substitute vanilla bean past with vanilla extract 1:1.
- Do not over-mix this recipe or you will turn out with butte, you will want it to form peaks that will stand up on their own when lifted.
- You can make this richer by adding special dark cocoa powder instead.
- This is stable enough to frost cakes, use as toppings for cupcakes or use in layered desserts without the worry of it melting.
Want a delicious frosting that will last longer, hold up nicely, and taste amazing? Then you have to whip up this Chocolate Whipped Cream!
If you like this recipe, you might also like:
- Best Fluffy Buttercream Frosting
- Chocolate Malt Buttercream Frosting
- Maple Buttercream Frosting
If you’ve tried this CHOCOLATE WHIPPED CREAMlet me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Rate this Recipe
Stabilized Chocolate Whipped Cream Recipe
5 from 2 votes
Created by Dana at ThisSillyGirlsKitchen.com
Course Condiment, Dessert
Servings 16 servings
With 6 ingredients and under 10 minutes this Chocolate Whipped Cream is a tasty twist on the original and goes great on all the things.
Prep Time 8 minutes mins
Cook Time 0 minutes mins
Total Time 8 minutes mins
Ingredients
- 2 cups heavy whipping cream
- 4 tablespoons powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
Add the cold heavy cream to the bowl of a stand mixer with the whisk attachment (or with an electric hand mixer and a large bowl), stir in the powdered sugar, adding slowly. At medium-low speed, whip the cream to form soft peaks.
2 cups heavy whipping cream, 4 tablespoons powdered sugar
Slowly add in the remaining ingredients until incorporated and whip until medium to stiff peaks form. Just until the cream will stand up on its own. Do not over whip or you will have chocolate butter!
1 tablespoon cornstarch, 1 teaspoon vanilla extract, 2 tablespoons cocoa powder
Video
Notes
- The addition of cornstarch to this recipe helps it stay thicker and last longer.
- You can substitute vanilla bean past with vanilla extract 1:1.
- Do not over-mix this recipe or you will turn out with butte, you will want it to form peaks that will stand up on their own when lifted.
- You can make this richer by adding special dark cocoa powder instead.
- This is stable enough to frost cakes, use as toppings for cupcakes or use in layered desserts without the worry of it melting.
Nutrition
Calories: 113kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.1mg
Nutritional Disclaimer
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