Chocolate Whipped Cream Frosting
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.
- Prep Time: 10 min
- 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
Ingredients
Scale
- 3.5 oz. (100 g) chocolate (dark, milk, or white)
- 1/2 cup + 2 tablespoons (150 g) cold heavy cream, 30% fat
Instructions
- Chop the chocolate into small pieces with a knife and place it in a mixing bowl.
- Bring 2/3 of the heavy cream to a boil in a thick-bottomed saucepan. Pour it over the chocolate and whisk with a hand whisk until smooth. Add the remaining cream and mix again.
- Cover the preparation with plastic wrap, keeping it in contact, and refrigerate for at least 4 hours, preferably overnight.
- Transfer the chocolate mixture to the chilled bowl of a stand mixer fitted with the whisk attachment. Whip the mixture until it forms stiff peaks like whipped cream.
Notes
- Read to learn how to make whipped cream properly and prevent it from being grainy 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 electric mixer or a hand whisk to whip up the cream.
- Nutritional information is provided for dark chocolate 70%. It may differ between white and milk chocolate, as well as between dark chocolate with different cacao contents.
Nutrition
- 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