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.
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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Notes
Frequently asked questions
Can I use this frosting for piping and/ or decorating? 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.Can I freeze this frosting?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.Why is my frosting soft?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.