Chocolate whipped cream frosting recipe is light and fluffy, yet sturdy and stabilized enough to pipe on cupcakes or cakes. Easy chocolate whipped cream with cocoa powder pairs perfectly with any flavor of cake, such as angel food, white, chocolate, or banana cake.
Best chocolate whipped cream frosting
If you are any sort of cake lover (who isn’t?!), you know flavor combinations are endless. First you must decide between cake recipes, like chocolate, vanilla, banana, angel food cake, coconut, or carrot. Then comes the equally important decision of frosting.
For instance, this beloved family recipe for banana cake with banana filling goes perfectly with chocolate whipped cream frosting. The cake layers are rich and flavorful, while the light, fluffy frosting adds the perfect chocolate flavor.
For lighter cakes, such gluten-free angel food cake or sponge cake, a stable chocolate whipped cream frosting doesn’t compete with delicate textures or weigh it down. This frosting also works well for cheesecake toppings or angel food cake toppings.
This particular whipped cream recipe can be simply spread on layer cakes, cupcakes or placed in a piping bag and used for decorating. The frosting stays sturdy and maintains shape at room temperature, refrigerated for several days, or frozen.
Below I will explain how to make this easy chocolate frosting, the best type of cocoa powder to use, along with decorating and storage tips.
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 cocoa powder or dutch process cocoa powder for a darker chocolate flavor. I don’t recommend chocolate pudding mix because it will taste too sweet and have a very thick texture.
- 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.
- Optional – Add 2-4 additional tablespoons of cocoa powder for a dark chocolate flavor. Extracts, like coconut, almond or vanilla extract will also add an extra hint of flavor.
HOW TO MAKE CHOCOLATE WHIPPED CREAM FROSTING
- Begin by mixing together the unsweetened cocoa, powdered sugar, cream of tartar, and milk. Cover and chill for about 30 minutes until nice and cold. This will help the frosting hold shape with it’s added to the heavy cream and ensures volume when beating.
- Transfer the chilled chocolate mixture to a large mixing bowl. Use a stand mixer with a whisk attachment or a hand mixer. Add the heavy cream and beat until soft peaks form. The consistency shouldn’t be thick and rigid, like butter, but firm enough to hold a sturdy shape when the beater is pulled away.
- At this point the frosting may be covered and chilled up to 24 hours or used immediately on cooled cakes or cupcakes. Be sure the cake is completely cooled before spreading or piping on or the frosting will melt and lose shape.
using the frosting for piping and decorating
Whether you want to pipe frosting onto cupcakes or decorate a cake, this chocolate whipped frosting holds up great for days. Be sure the frosting is cold when placed in a piping bag and immediately refrigerate after.
It will hold at room temperature for several hours, as long as it is not too warm. Refrigerate any leftover cakes or cupcakes for the frosting to stay fresh and maintain its shape.
Freezing whipped cream frosting
I’ve decorated many cakes with this frosting and then froze 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.
When freezing decorated cakes first place the decorated, uncovered cake in the freezer for the frosting to become hard. Once it’s frozen, wrap securely in several layers of plastic wrap then cover in foil to protect from freezer burn or ice crystals. Unwrap and thaw overnight in the refrigerator before cutting and serving.
How much does this recipe make?
This recipe makes enough to spread or pipe onto a 2 layer cake or 24 cupcakes, about 5 cups.
why is my frosting lumpy?
For a smoother chocolate whipped cream, first sift the powdered sugar and cocoa powder together. This will also help it blend seamlessly in the heavy cream without darker chocolate spots.
why is my frosting soft / not holding shape?
Either the ingredients weren’t well chilled or the heavy 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.
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Stable Chocolate Whipped Cream Frosting (Extra Easy)
- 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.1 cup powdered sugar,½ cup unsweetened cocoa powder,pinch cream of tartar,¼ cup milk
- Using an electric or stand mixer with whisk attachment, 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 stiff peaks form.2 cups heavy cream,
- Spread or pipe onto a 2 layer cake or 24 cupcakes. Makes 5 cups. Refrigerate leftovers.
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