Chocolate Whipped Cream Frosting is light and fluffy, yet sturdy and stabilized enough to pipe on cupcakes or cakes. This dark frosting pairs perfectly with virtually any flavor of cake, such as angel food, white, chocolate, or the delicious banana cake pictured below.
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.
This is why food is so great! There are infinite possibilities of how recipes can be adapted, changed, and elevated. So maybe it isn’t a problem as much as an obsessive hobby of mine.
Hence, the food blog.
Recently Nolan, 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 Chocolate Whipped Cream Frosting.
Frosting is never an afterthought when I bake cakes. I seriously mull over buttercream (butter or shortening!), whipped cream, swiss meringue, italian meringue, seven-minute, marshmallow buttercream, cream cheese, ganache, or a glaze.
Multiply that by all the different infused flavors, and I enter the world of overthinking.
I’ll spare you my highly-rationalized thought process on this Banana Cake, and just leave it as Chocolate Whipped Cream Frosting being the clear winner.
HOW TO MAKE CHOCOLATE WHIPPED CREAM FROSTING
- First mix together the unsweetened cocoa, powdered sugar, cream of tarter, and milk. Cover and refrigerate until well chilled.
- 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. Chocolate Whipped Cream Frosting is also stable and stabilized enough to use for piping or decorating.
SAVE THIS CHOCOLATE WHIPPED CREAM FROSTING TO YOUR PINTEREST BOARD!
And let’s be friends on PINTEREST or INSTAGRAM! I’m always sharing great recipes!
Chocolate Whipped Cream Frosting is light and fluffy, yet sturdy and stabilized enough to pipe on cupcakes or cakes. The perfect dark and sweet taste!
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- pinch cream of tarter
- 2 cups whipping cream, well chilled
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Sift together (see recipe notes) powder sugar, unsweetened cocoa, and cream of tarter into a large bowl. Stir in milk until well incorporated. Cover bowl and refrigerate for 30 minutes, or until well chilled.
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Using an electric or stand mixer, gradually beat whipping cream into chocolate mixtures, scraping down bowl to make sure all chocolate is mixed in. Continue mixing on high until very stiff peaks form. Makes 5 cups.
Tip: Sifting together dry ingredients eliminates powder lumps in the frosting.
❊SHOP THE RECIPE❊
Items used to make this recipe:
KitchenAid Stand Mixer Sifter Cake Decorating Set
OTHER RECIPES TO LOVE:
Fluffy Banana Cake with Banana Filling
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Kari says
If I don’t have cocoa powder can i melt some chocolate chips with the milk instead? Is the 1 cup of powered sugar a guideline because my family doesn’t like really sweet frostings.
Melissa says
Hi Kari, I’ve never tried with the melted chocolate chips. I’m thinking the chocolate would possibly harden once you incorporate it into the cream, though. Yes, you can definitely adjust the powder sugar to make it less sweet. That definitely wouldn’t affect the recipe. Hope this helps!
Best,
Melissa
Kiran says
Can we skip cream of tartar or it will affect the stability or firmness of the frosting?
Melissa says
Hi Kiran,
You can definitely skip the cream of tartar, but like you said, it will affect the stability. That being said, if you aren’t going to pipe the frosting or plan on eating the cake within a day or two, I wouldn’t worry about it. Hope this helps!
Best,
Melissa
CJ says
Excellent taste, but do refrigerate finished product or will get “melty”
Melissa says
Yes, especially this time of year! No one wants a sad looking cake (although they are always edible!) Thanks for writing!
Melissa
Kit says
How long will a frosted whip cream cake hold up in the refrigerator? Is there a secret to firming it up?
Melissa says
Hi Kit, This whip cream is pretty stable and I’ve never had a problem with it’s longevity in the fridge. I’ve stored it for few days and by then cake’s usually gone! It also freezes well on a cake. If you want to pipe it or want it even more firm, you can add a couple tablespoons of instant pudding mix when you add the powdered sugar. Enjoy!
Anonymous says
Thank you for the quick and helpful response!
Chris Campbell Lane says
Easy recipe to throw together with a terrific taste and consistency ! We use cool whip and just added more to give it less of a chocolate case…
Melissa says
Thanks for writing! I haven’t tried the cool whip before. Good tip!
Amber says
Looks v yummy! Would love to try!
what would the time frame be for storage ?
( refrigerator or can this freezes for later use)?
Melissa says
Hi Amber,
I’ve frozen this frosting on a cake, but I’m sure you can freeze it by itself too just fine. When I’ve made cakes with this frosting on it it stands up fine in the fridge for a couple days. Never tested out longer than that because the cake is gone by then!
Anonymous says
Thanks!
Can the leftover/ unused whipped cream frosting be stored for a few days in air tight containers?
Approximately for how many days?
Melissa says
Definitely. I would say 2-3 days in the fridge. Sometimes if I have a lot of leftover frosting I freeze it in ziplock freezer bag. When I’m ready it use it I just peel it out of the bag, and thaw in a bowl in the fridge for whip cream frosting or on counter for buttercream.
Robyn Smith says
Would this hold up to use for piping on a Birthday cake? It sounds yummy.
Melissa says
Yes, I have piped whipped cream frosting before. You’d have to use a larger tip and buttercream would be a better choice for more detailed designs, but whipped cream frosting does look very pretty piped. 🙂