Light and airy, with a smooth chocolate flavor, this chocolate whipped cream frosting is made with only 2 ingredients: high-quality chocolate and heavy cream. Enjoy it on its own, or use it as a lovely topping to garnish your favorite desserts, from cream puffs to eclairs and cakes.
Follow my step-by-step photographed explanations, expert tips, and tricks to help you succeed with this incredibly yummy and delicious recipe.
Chocolate lovers alert! Don't look any further if you are looking for whipped chocolate frosting to decorate your dessert.
Chocolate whipped cream has a luscious creamy texture and intense chocolate taste - all at an affordable price, making it easier than regular buttercream or cheese cream frosting.
It is absolutely delicious. This chocolate whipped cream is so tempting with real chocolate that it's impossible to resist scraping the side of the bowl clean once you start.
What is chocolate whipped cream?
Chocolate whipped cream is light and airy, made with heavy cream and chopped chocolate. It is not the same as whipped chocolate ganache.
In the UK, whipped cream is known as "squirty cream," so here is another name "chocolate squirty cream."
You may find recipes using unsweetened cocoa powder to make a chocolate-flavored whipped cream, but it should be called cocoa whipped cream.
Why you should try this recipe
- The homemade chocolate whipped cream recipe is made with high-quality chocolate. If you love cool whip frosting, you will love this chocolate version of whipped cream.
- Chocolate whip cream is customizable for the type of chocolate you desire.
- The cream is refined sugar-free, so there is an option to make sugar-free dark chocolate whipped cream using dark chocolate with 90-100% cacao. However, it may have some bitter flavor and taste.
- The cream frosting recipe makes an easy chocolate frosting for layer cakes, topping for pies, and filling for cream puffs, eclairs, and cupcakes.
- Finally, it takes about 5-10 minutes of hands-on time.
Get a quick overview of the necessary ingredients. For precise measurements and instructions, refer to the recipe card below. Also, discover the essential baking tools I rely on for daily baking.
- Heavy cream with at least 30% fat content is essential to make the best chocolate whipped cream: its fat is necessary for the emulsion. Make sure to use cold heavy cream, refrigerated for at least 3 hours.
Look for a cream labeled as "heavy cream" or "heavy whipping cream" in your grocery store. Light whipping cream will not set properly.
If you live in the UK, choose double cream, but remember that its fat content is higher (48%) than heavy cream in the US. So the risk of over-whipping the cream is higher.
- Chocolate: High-quality chocolate is another essential ingredient. Choose white, milk, or dark chocolate, depending on your preference and the recipe. For the best results, avoid chocolate chips for this recipe.
Note: This recipe is made with real chocolate, not cocoa powder. It is also refined sugar-free.
- White chocolate whipped cream: Use white chocolate like Lindt or professional Callebaut white chocolate.
- Milk chocolate whipped cream: Choose top-quality milk chocolate to make the milk chocolate version of the whipped cream.
- Dark chocolate whipped cream: Use high-quality dark chocolate by Valrhona, Scharffen Berger, Ghirardelli, Callebaut, etc., with at least 60% cacao. For the sugar-free option, opt for dark chocolate with 90% cacao.
- Stabilized chocolate whipped cream frosting: Add gelatin or powdered non-fat milk powder to stabilize your cream. Read on how to stabilize whipped cream.
If desired, add 1 sachet of vanilla sugar, 1 teaspoon of pure vanilla extract, or scraped seeds of the vanilla bean to the cream to boil.
Finally, you can play with heavy cream and chocolate ratio: from 1:1 to 2:1.
How to make chocolate whipped cream
Chop chocolate into small pieces with a knife (photo 1) and place in a mixing bowl (photo 2).
Bring ⅔ heavy cream in a thick-bottomed saucepan to a boil. Pour it over the chocolate (photo 3) and mix with a hand whisk until the preparation is smooth. Add the remaining cream and mix again (photo 4).
Cover the preparation with plastic wrap in contact and refrigerate for at least 8 hours, better overnight.
Transfer the chocolate mixture to the cold bowl of a stand mixer fitted with the whisk attachment. Beat the cream on low speed for 1 minute to get soft peaks (photo 5).
Then gradually increase the speed from slow to medium and high speed, monitoring the cream's consistency. As a result, the cream will go through medium to stiff peaks (photo 6).
It usually takes about 3-4 minutes to whip up the cream from start to finish. But to avoid overwhipping, you must check on the cream every 10 seconds, starting from the soft peak stage.
Place the finished whipped cream in a piping bag and garnish your dessert (the dessert has to be cooled).
- Read on how to make sugar-free whipped cream properly and prevent it from graining and turning into butter.
- Refrigerate the chocolate and cream mixture for at least 8 hours. Don't omit this simple step.
- Chill the stand mixer bowl in the freezer for 10 minutes before whipping the cream.
- Use an electric hand mixer or a hand whisk to whip up the cream if desired.
- Quick option: If you are in a hurry, place the still-warm bowl with chocolate and heavy cream mixture on a bed of crushed ice and whisk vigorously until the whipped cream sets.
Store chocolate whipped cream in an airtight container in the refrigerator for up to 24 hours. But it will start losing its shape in about 2-3 hours. You may need to whip it up again before use.
Can you freeze it? Unfortunately, no. You can't freeze chocolate whipped cream.
The cream doesn't rise
Reason: The cream doesn't rise if it isn't cold enough and contains less than 30% fat.
Solution: Make sure to chill the bowl and whisks for at least 10 minutes, better 1 hour. Use a chilled cream with at least 30% fat content refrigerated for at least 3 hours.
The cream doesn't hold the shape
Reason: The cream barely holds its shape if it isn't whipped enough. The second reason is that the cream you chose doesn't contain enough fat (at least 30%).
Solution: Try to add a tablespoon of mascarpone and whisk again.
The cream looks grainy
Reason: The cream is probably overwhipped when the butterfat solidifies, and the whey separates from the lipids.
Solution: You may try to revive the cream by adding 1-2 tablespoons of cold unwhipped heavy cream and whisking slowly again. Use the cream for garnishing, but not decoration.
There is a chance that you will not be able to save your cream: it depends on the cream's whipping stage when you stop your mixer. The stiffer peaks you try to reach, the more you risk ending up with butter.
To make chocolate cream thicker, opt for heavy cream with higher fat content (36%), use the heavy cream and chocolate ratio as 1:1, and whip the cream until stiff peaks.
Use the whipping cream stabilizer and keep the finished cream covered with plastic wrap in the refrigerator until ready to use. Whip it up again if needed.
Whipped cream holds its shape for 2-3 hours in the refrigerator, although keeping it out on a hot day will reduce that time significantly.
Looking for whipped cream frosting for cakes?
Here is a collection of delicious recipes for cream frostings made with heavy cream.
Also, you may like other Basic Recipes on the website.
Need to adjust your baking pan size?
No worries! This simple cake pan converter is here to help. Easily adjust any pan size to fit your needs with just a click.
Chocolate Whipped Cream
Chocolate whipped cream frosting is made with only 2 ingredients: chocolate and heavy cream. It is perfect on its own, or for garnishing your favorite desserts, from cream puffs to eclairs and cakes.
- Total Time: 10 minutes (plus chilling time)
- Yield: 8.8 oz. (250 g) 1x
- Category: Basic recipes
- Method: No-Bake
- Cuisine: French
- Diet: Gluten Free
- 3.5 oz. (100 g) chocolate (dark, milk, or white)
- ½ cup + 2 tablespoons (150 g) cold heavy cream, 30% fat
Chop chocolate into small pieces with a knife and place in a mixing bowl.
Bring ⅔ heavy cream in a thick-bottomed saucepan to a boil. Pour it over the chocolate and mix with a hand whisk until the preparation is smooth. Add the remaining cream and mix again. Cover the preparation with plastic wrap in contact and refrigerate for at least 4 hours, better overnight.
Transfer the chocolate mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip the mixture until stiff peaks like whipped cream.
- Read on how to make whipped cream properly and prevent it from graining and turning into butter.
- Refrigerate the chocolate and cream mixture for at least 4 hours if you are in a hurry.
- Chill the stand mixer bowl in the freezer for 10 minutes before whipping the cream.
- If desired, use an eclectic mixer or a hand whisk to whip up the cream.
- Nutritional information is provided for dark chocolate 70%. It may differ for white and milk chocolate, also dark chocolate with different cacao content.
- Serving Size: 8.8 oz. (250 g)
- Calories: 1031
- Sugar: 48.4 g g
- Sodium: 82 mg
- Fat: 90 g
- Saturated Fat: 56.8 g
- Carbohydrates: 64.5 g
- Fiber: 7.2 g
- Protein: 10.3 g
- Cholesterol: 216 mg
Keywords: chocolate whipped cream
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.