Chocolate Whipped Cream Frosting is light and fluffy, yet sturdy and stabilized enough to pipe on cupcakes or cakes. This easy dark frosting pairs perfectly with virtually any flavor of cake, such as angel food, white, chocolate, or banana cake.
I have this little problem with just letting recipes be. I make something, eat it, and subsequently dream up all the ways I can make it even better next time.
Recently my oldest son turned 9 and in our family we contemplate what kind of cake we’d like as much as what presents we hope to receive.
After careful consideration Nolan chose my Fluffy Banana Cake with Banana Filling. I had absolutely no reservations with eating it again, but of course I couldn’t just make it the same as last time.
I decided to take it to the next level with fluffy, yet sturdy, Chocolate Whipped Cream Frosting recipe.
The key to stabilized whipped cream frosting is using a pinch of cream of tartar and whipping the heavy cream well. The confectioners sugar, cocoa powder, and milk combine together to add the chocolate flavoring.
- Powdered sugar – Adjust the amount to your desired level of sweetness
- Unsweetened cocoa powder – Use natural or dutch-processed for a darker chocolate flavor
- Milk – This is used to make a chocolate slurry to add to the whipped cream. Any milk available is fine.
- Cream of tartar – Helps stabilize the whipped cream, which is ideal for cake decorating.
- Heavy whipping cream – Adds structure and balances the sweetness.
HOW TO MAKE CHOCOLATE WHIPPED CREAM FROSTING
- First mix together the unsweetened cocoa, powdered sugar, cream of tartar, and milk. Cover and refrigerate until well chilled. Adding a cold chocolate mixture to the heavy cream ensures volume when beating.
- Transfer the chocolate mixture to a large bowl. Add the heavy cream and beat until stiff peaks form.
- Spread frosting on layer cakes, cupcakes, or sheet cakes. The frosting is also stable and stabilized enough to use for piping or decorating.
Frequently asked questions
Yes! Whether you want to pipe frosting onto cupcakes or decorate a cake, this chocolate whipped frosting holds up great for days. Just be sure to refrigerate any leftover cakes or cupcakes for the frosting to stay fresh and maintain its shape.
Yes. I’ve decorated cakes with this frosting and then frozen them. There is no difference in taste or texture upon thawing. Although I have not tried freezing the frosting before using on cakes, I do not see why this would be a problem either.
For a smoother chocolate mixture, sift the powdered sugar and cocoa powder together first. This will also help it blend seamlessly in the heavy cream.
Either the ingredients weren’t well chilled or the cream wasn’t whipped long enough. I usually error on the side of over whipping because you go a little too far (it starts to get too solid) you can always add a dash of cream to thin it back out.
Sometimes the whipped cream looks “done” on the top, but underneath it isn’t whipped enough. Therefore, when it gets all mixed together during spreading, it can be too soft. I find this happens a lot when using a stand mixer.
This recipe makes enough to spread or pipe onto a 2 layer cake or 24 cupcakes, about 5 cups.
More of the Best frosting recipes!
- Fluffy Vanilla Buttercream Frosting
- Fluffy Chocolate Buttercream
- Whipped Chocolate Ganache Frosting, recipe in Carmelita Cake
- Fluffy Coconut Frosting recipe in Almond Joy Cake
- Chocolate Ganache recipe in Ding Dong Cake
- Whipped Lemon Cream Cheese frosting recipe in Lemon Blueberry Cake
- Light Cream Cheese Frosting in Red Velvet Cake
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Chocolate Whipped Cream Frosting
- 1 cup powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk
- pinch cream of tartar
- 2 cups heavy cream, well chilled
- Sift together the powdered sugar, unsweetened cocoa, and cream of tartar into a large bowl. Stir in the milk until well incorporated. The mixture will be very thick. Cover the bowl and refrigerate for 30 minutes, or until well chilled.
- Using an electric or stand mixer, gradually beat the heavy cream into chocolate mixture, scraping down bowl to make sure all the chocolate is mixed in. Continue mixing on high until very stiff peaks form.
- Spread or pipe onto a 2 layer cake or 24 cupcakes. Refrigerate leftovers. Makes 5 cups.
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