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
- Use a good quality cocoa powder for this frosting to get the best results and preferably use dutch process cocoa powder.
- Make sure you are using cold heavy cream along with cold cream cheese.
- A pinch of salt can also be added to enhance the flavor.
- 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.
- You can make a similar frosting using melted chocolate too. Our Eggless Chocolate Tres Leches Cake recipe uses exactly that.
- 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
How much does this recipe make?
This recipe makes enough to fill and frost a two layer 8" cake. If you want to make cupcakes, the recipe will be enough for 12 standard sized cupcakes. Or would also be enough for a 13x9 inch pan.
No I do not recommend using fondant on top of whipped cream frosting be it plain or chocolate version. You can definitely add fondant accents but covering the entire cake with fondant is not advisable.
Even though whipped cream falls under the umbrella terms frosting which means it can be used to fill and frost a cake or pipe on cupcakes there is still one key difference which makes it different. Whipped Cream are very light and fluffy in texture making it taste chocomousse like which literally melts in your mouth whereas a frosting is considered to be a little bit heavier and sturdier in texture and hence can be put to many uses as compared to whipped cream.
Hmm, chocolate whipped cream frosting is more light and fluffy and also less sweet as compared to a chocolate buttercream frosting so depending upon the final outcome of your project you can choose either. If you are using a fruity compote and want to go for a fresh and light cake then use whipped cream but if you want to cover the cake with fonadant or add more fondant accents to make a theme cake then go for chocolate buttercream frosting.
Yes absolutely, the cupcakes and cakes stays good for up to 3 days. Just remember to keep it in a cake box as mentioned earlier to avoid it from drying out.
Yes, definitely you can make it. Only thing is it won't be as sturdy as this one and also it won't hold its shape for a longer time making it ideal to be used in rustic cakes and cake tub.
Hmmm, that's a good question.
In my 3 years of baking journey, I have never chilled the bowl and each time managed to get wonderful results.
Then why do we always keep on hearing this?
I guess it depends on what the weather is in your part of the world. Since it is super hot in India, you may be asked to go with that additional step but trust me I have always used room temperature bowls.
Yes you can use that but again it won't be sturdy like a homemade whipped cream
Related Recipes:
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Chocolate Whipped Cream Frosting recipe
Ingredients
- 95 gms Cream Cheese cold
- 300 gms Whipping Cream
- 75 gms Icing Sugar
- 20 gms Cocoa Powder
- 4 gms Vanilla Essence optional
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.
Video
Notes
- Use a good quality cocoa powder for this frosting to get the best results and preferably use dutch process cocoa powder.
- Make sure you are using cold heavy cream along with cold cream cheese.
- A pinch of salt can also be added to enhance the flavor.
- 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.
- You can make a similar frosting using melted chocolate too. Our Eggless Chocolate Tres Leches Cake recipe uses exactly that.
- Feel free to use vanilla extract, almond extract or other flavouring agents like orange or rose water to amp up the flavour quotient.
- The nutritional information shared in the post includes value for just the frosting and the cupcake itself.
Nutrition
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.
Bhakti says
I just love how you explain little details like why icing sugar is preferred, never knew because of the cornstarch in it. But once I read that, it makes total sense.
Have already tried your Tres leches chocolate cake with great success, now will definitely try this.
sushma iyer says
That is great Bhakti.. So pleased to know that the little details helped you. Thank you for sharing your feedback with us. Appreciate it.
Sandhya HV says
Hey, this is an amazing recipe. Very clear explanation. Just one doubt, it's really hard to come by heavy cream and whipped cream in India. So, which is the brand of whipping cream that you use? It'd be a great help to know. Cheers😊
sushma iyer says
Hi Sandhya..
It is actually pretty easy to find non-dairy whipping cream in India and this also does not require any stabilization as it is super sturdy on its own. I live in New Zealand and we only get dairy based whipping cream readily here so I have to use some form of stabilizer.
Sorry won't be able to recommend any brands as I have never baked in India.. And thanks a bunch, so good to learn that you liked the recipe 🙂
Regards
Sushma
Maggie Boyle says
Hi, I plan on making this tomorrow. I don't have a stand mixer. Could it be made in a food processor? I do have a hand mixer but hate to use it due to healing from a broken elbow so holding for a long time will cause a lot of pain. I am topping a chocolate cheesecake that is cover in ganache with homemade chocolate wafer cookies for the crust. This will make it quadruple chocolate gift
for a chocoholic friend.
sushma iyer says
Hi Maggie
Apologies for replying so late.. had some health issues so was away from baking and blogging..
hope you figured out a way to make this.. In my opinion, it is difficult to make this in a food processor.. hope your elbow is doing better now 🙂
Regards
Sushma
Kimberly says
Wonderful recipe here but is there any way you can convert the measurements from grams to cups and teaspoons? I’m still learning about baking.
An apprentice to baking
sushma iyer says
Hi Kimberly
I have this recipe on plain that is Vanilla flavoured Stabilized Whipped Cream on the blog that has the measurements in cups and tsp.. here is the link for you.. you will get an idea from the same: https://spicesnflavors.com/stabilized-whipped-cream/ and yes if you are planning to bake more often then I would recommend you to please invest in weighing scale.. super handy tool in the kitchen 🙂
Regards
Sushma
Kimberly says
Thank you !!!
Noshy says
Can I make this using powdered sugar? Also can I make it wihout cocoa powder to make just regular stabalized whipped cream?
sushma iyer says
Hi Noshy..
Icing sugar has cornstarch added to it which makes it even more stable.. you can make with powdered sugar as well but there are possibilities that it would be little grainy and not smooth and stable like the icing sugar one. Also I have the shared the recipe for plain stabilized whipped cream as well that is without cocoa powder.. here is the link for the same: https://spicesnflavors.com/stabilized-whipped-cream/
Kankana saha says
I liked the way she explained point by point. It made me interested about the art of cooking
sushma iyer says
Hi Kankana..
Thank you so much for taking the time out and sharing your wonderful thoughts with us. Yes I just don't want to share mere recipes I really want to share the science and art behind cooking and baking. I am glad that you found all this informative. Thank you <3
Bala says
nice recipe
sushma iyer says
Thank you Bala.. Pleased to know that you liked it 🙂