Chocolate Whipped Cream Frosting Recipe

This simple recipe for chocolate whipped cream frosting contains a secret ingredient that stabilizes the mixture, allowing you to fill, frost and even decorate your cake or cupcakes.

Is this really a simple homemade chocolate frosting recipe?

Yes, this chocolate whipped cream frosting recipe is indeed a simple one. It's made up of only 3 simple ingredients - whipping cream (or heavy cream), cocoa powder and sugar - which means it won’t take you long at all to whip up a batch for your next cake or cupcake.

You would use the secret ingredient only if you want the frosting to hold its shape for days together making the number of ingredients 4 in that case.

And did I mention how easy it is? Because it really is! You just need to combine everything together in one bowl using an electric mixer or even a balloon whisk would work until light and fluffy!!

Secret to Stabilized Chocolate Whipped Cream Frosting

The secret to sturdy chocolate whipped cream frosting recipe is cream cheese which most of you might be knowing already.

Our Stabilized Whipped Cream recipe is so much popular amongst you all. It covers all the reasons why cream cheese acts as a stabilizer.

This is just the chocolate variation of that recipe.

Is Cream Cheese Mandatory?

Not at all.

If you are going to fill the cake with this frosting then you can totally skip the cream cheese like we did in our Eggless Black Forest Cake recipe or the tub cakes that I recently shared.

If rustic baking is your thing then this Chocolate Cake with chocolate whipped cream frosting is the best example for you.

And if you are a beginner trying to frost a cake or pipe on cupcakes then in that case consider adding cream cheese which would increase the stability of the cream and you would then find it easier to work with.

INGREDIENTS

• 95 gms Cream Cheese cold
• 300 gms Whipping Cream
• 75 gms Icing Sugar
• 20 gms Unsweetened Cocoa Powder
• 4 gms Vanilla Essence

Step by Step instructions

• In a bowl, using a hand mixer cream the cream cheese until smooth and lump-free.
• Switch to manual balloon whisk and whisking continuously add the whipping cream little by little until combined.
• Sieve the icing sugar and cocoa powder directly on top of the cream. Add vanilla essence if using and whisk until stiff peaks form.

Trust me chocolate lovers, this is the best chocolate frosting that you will ever make and once you make this you are definitely going to ditch your homemade chocolate buttercream recipe.

Troubleshooting Common Problems

Facing some problems with your whipped cream frosting? Let us troubleshoot the most common ones.

Your cream is grainy:

• You might have accidentally used granulated sugar which probably didn't dissolve while whipping along with the cream. If you do not have powdered sugar or caster sugar handy simply pulse the granulated sugar and then use.
• You forgot to sift the cocoa powder so certain lumps of it didn't combine with the cream.

Your cream is separated:

• If your whipped cream has curdled and has separated into butter and buttermilk it clearly is an indication of over whipping the cream. Unfortunately there is no remedy to fix it you have to start again.

Cream doesn't hold its shape:

• This is an indication of under-whipping. In soft peaks stage you would find that the frosting is bending to make a hook shape so whip till stiff peaks and then your cream will retain its shape.
• Do not leave on the counter top for long after whipping, the cream will again lose its volume and won't hold its shape.
• Or your cream cheese was too soft. Start with cold cream and use the block ones not the ones from the tub.
• The dairy whipping cream needs to have a minimum 30% fat content or it won't whip properly. It is known by different names in different countries. Check for heavy cream or heavy whipping cream.

The frosting tastes bitter or too sweet.

• There are three types of cocoa powder in the market which lends different taste to the cream. You might have used natural cocoa powder in place of dutch cocoa powder. Dutch cocoa is little less bitter in taste and hence use that if you can.
• Alternatively you can also try increasing your icing sugar by 1 tbsp to balance it out.

Storage Instructions

Chocolate whipped cream frosting is a classic for good reason - it is light and fluffy; taste absolutely divine, but it does tend to lose its shape if left unattended as the whipped cream deflates.

And hence I do not recommend making the chocolate whipped cream frosting ahead of time.

Since it takes hardly any time to make the frosting, it is advisable to prepare it as and when needed.

If you have any leftover frosting, put it in the piping bag and store in the refrigerator and next day use it to top on hot chocolate or pancakes; but do not use it to frost or pipe on cakes or cupcakes.

However, the cakes or cupcakes that are filled, frosted or piped with chocolate whipped cream frosting can be stored for up to 5 days in the refrigerator.

Baker's Tips

1. Use a good quality cocoa powder for this frosting to get the best results and preferably use dutch process cocoa powder.
2. Make sure you are using cold heavy cream along with cold cream cheese.
3. A pinch of salt can also be added to enhance the flavor.
4. Dissolve the cocoa powder in 2 tbsp of cream (heavy whipping cream) and add this paste to the cream mixture. This ensures that everything is well combined and gives a smooth texture to your whipped cream frosting without leaving any trails of lumpy cocoa powder behind.
5. You can make a similar frosting using melted chocolate too. Our Eggless Chocolate Tres Leches Cake recipe uses exactly that.
6. Feel free to use vanilla extract, almond extract or other flavouring agents like orange or rose water to amp up the flavour quotient.

Uses of Whipped Chocolate Frosting

• Definitely to fill and frost chocolate cake. Our 4 ingredients easy chocolate cake is all you need.
• Can be used to pipe on chocolate cupcakes too.
• Swirl it on top of your favourite hot cocoa drink.
• Can be used on top of pies too.
• Or use it to top fresh fruit, pancakes, oatmeal…you get the idea right!! just anything and everything.. It’s just that good.

Frequently Asked Questions

Related Recipes:

1. Stabilized Whipped Cream Frosting
2. Easy Chocolate Cake
3. Chocolate Cupcake

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This recipe was originally posted on Jul 12, 2018 and now modified on 23 September 2022 with new pictures, step by step photos and better description with bakers tips and related information.