Chocolate Whipped Cream Frosting: Why spend extra money on store bought frosting when you can make your own light, fluffy, and oh-so-delicious chocolate frosting instead?
This recipe is perfect for those extra special moments like birthday parties, baby showers, or holiday celebrations. Whether you spread it on cakes, cupcakes, brownies, or just eat it by the spoonful, this budget-friendly chocolate frosting will have your guests begging for the recipe.
Why You’ll Love this Chocolate Frosting
- Light: With a whipped cream base, this frosting is surprisingly light, yet still satisfyingly chocolatey!
- Easy: If you can use a whisk and mixer, you can make this frosting!
- Budget Friendly: Most of the ingredients are pantry staples, so you won’t have to worry about breaking the bank.
- Delicious: This frosting is creamy, sweet and chocolaty — perfect for any occasion!
What You’ll Need:
Ingredients:
- Heavy cream
- Cocoa powder
- Powdered sugar
- Cream of tartar
- Vanilla extract
Supplies:
Step-by-Step Directions:
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Step 1 – In a large mixing bowl, whisk together cocoa powder, powdered sugar, and cream of tartar. Set aside.
Step 2 – Add heavy cream and 1/3 of the cocoa powder mixture to a chilled stand mixer bowl.
Step 3 – Whisk at medium speed to combine. Slowly add the remaining dry ingredients to the heavy cream mixture until everything is combined.
Step 4 – Increase mixer speed to high and whisk until at least double in volume, about 2-4 minutes.
Essential Tips:
Don’t skip these tips – read them before baking to avoid any potential mistakes.
- Make sure you use unsweetened cocoa powder, otherwise it will be too sweet.
- Place your mixing bowl and balloon whisk (or beaters) in the refrigerator for at least 30 minutes before starting.
- Keep your heavy cream in the refrigerator until you’re ready to use it. The cold temperature will help your frosting whip up faster and fluffier.
- Stop whisking when your frosting is light and fluffy – over-whisking can lead to a grainy texture.
FAQs:
Do I really need to use the cream of tartar?
Technically you can leave it out, but the cream of tartar acts as a stabilizing agent, which helps the frosting hold its shape when spreading it over your delicious baked goods.
Can I freeze this frosting?
Some sources say you can freeze whipped cream frosting, but I’ve never tried it, and hesitate to recommend it. Unlike buttercream, whipped cream frosting is much lighter in texture, and will likely lose some of its smoothness if frozen.
Does this make enough for a layer cake?
This recipe is perfect for a standard batch of cupcakes or a sheet cake, but you may want to double the recipe if you’re making a layer cake.
Have leftover frosting? Here are some more tasty ways to enjoy it:
- Top off a fresh batch of brownies or banana bread
- Use it as a dip for fresh strawberries and other fruit
- Spread it on homemade sugar cookies
- Create a unique swirl for your favorite ice cream flavor
- Use it on top of easy homemade donuts
- Mix it into your afternoon latte
- Spread it over waffles, pancakes, or french toast
How to Store Chocolate Whipped Cream Frosting
Due to the dairy content, whipped cream frosting must be refrigerated. We like to keep ours in an airtight container (wide mouth mason jars work really well) for up to 2-3 days.
After a couple days in the refrigerator, the frosting will still be tasty for about a week, but as it ages, it will become more dense and less airy.
If you liked my Chocolate Whipped Cream Frosting, you’re going to love my Oreo Cupcakes with Cookies and Cream Frosting. These impressive cupcakes are incredibly delicious, and look so much better than anything you can buy at the grocery store.
Or you can check out my other cake and cupcake recipes right here.
Chocolate Whipped Cream Frosting
This light and fluffy Chocolate Whipped Cream Frosting recipe is perfect all your baked goods. Best of all, it's quick and easy with just a few simple ingredients.
Ingredients
- 3/4 cup Cocoa powder
- 1.25 cups Powdered sugar
- 1.5 cups Heavy cream
- 1/8 teaspoon Cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare your bowl and balloon whisk or beaters by placing them in the refrigerator for at least 30 minutes.
- In a large mixing bowl, whisk together 3/4 cup cocoa powder, 1.25 cups powdered sugar, and 1/8 teaspoon of cream of tartar. Set aside.
- Remove your chilled bowl and balloon whisk from the refrigerator. Add 1.5 cups heavy cream and 1/3 of the cocoa powder mixture to your chilled bowl.
- Use your chilled mixer whisk to whisk at medium speed to combine. Slowly add dry ingredients to the heavy cream mixture until all are combined.
- Add 1/2 teaspoon vanilla extract and whisk on high until at least double in volume, about 2-4 minutes.
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- Make sure you use unsweetened cocoa powder, otherwise it will be too sweet.
- Place your mixing bowl and balloon whisk (or beaters) in the refrigerator for at least 30 minutes before starting.
- Keep your heavy cream in the refrigerator until you're ready to use it. The cold temperature will help your frosting whip up faster and fluffier.
- Stop whisking when your frosting is light and fluffy - over-whisking can lead to a grainy texture.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply