Recipe

How To Make CLASSIC Chocolate Whipped Cream

03 Dec

Soft, light and decadent, this chocolate whipped cream is not only easy and quick, but also uniquely versatile. It can be a filling, dip, frosting, topping, or layer in a cake. The uses are virtually endless!

Lusciously light and fluffy chocolate whipped cream makes the perfect alternative to heavier, sweeter frostings. With a combination of 3 basic ingredients, it creates an impressive piped or spreadable frosting for all your favourite desserts.

This chocolate whipped cream with its mousse like texture is so delicious, you will want to dive right into it with a spoon. But don’t forget to save some for topping on desserts too!

Ingredients

This is your shopping list of ingredients, how they work in the recipe and alternatives if required.

  • Cold Whipping cream: The cream should be kept in the coldest part of the refrigerator until just before using. 1 cup / 250ml cold whipping cream
  • Powdered sugar: Powdered sugar is superfine and dissolves quicker than granulated sugar preventing the whipped cream from being gritty. Powdered sugar will also help stabilize the whipped cream because it generally contains corn-starch. ¼ cup / 25g powdered sugar, sifted see note 1
  • Cocoa powder: Use unsweetened cocoa powder which should be sifted to prevent spots of cocoa powder from forming in the cream. 2 Tablespoons cocoa powder, sifted

Equipment

  • An electric or stand mixer.
  • If you do not have the above equipment, you can use a balloon whisk. Whipping the cream with a balloon whisk might take a few minutes longer compared to an electric or stand mixer.
  • A large bowl, preferably metal or glass, which retains colder temperatures better than plastic. Be sure to use a bowl big enough to hold the cream once it is whipped.  Once whipped the cream will double in volume.
  • Sifter for the powdered sugar.
  • Measuring cups and spoons or a kitchen scale

How to make Chocolate Whipped Cream

You will find the complete and printable recipe card at the end of this post. Here are just the step-by-step instructions with pictures to help guide you.

  1. Chill a large bowl in the refrigerator for about 10 minutes before using.
  2. Remove the mixing bowl and beaters from the refrigerator after 10 minutes or until sufficiently chilled.
  3. Add the cream to chilled bowl. Sift in the powdered sugar and cocoa powder.
  1. Beat with a hand mixer or stand mixer for 20 to 30 seconds on low until bubbles begin to form.
  2. A hand whisk can also be used to beat the cream. However, A whisk will take a little longer to get the same results as a hand mixer.
  3. If you are using a stand mixer, be careful because the cream can become overwhipped quickly.  A stand mixer is usually more powerful.
  4. Mixer speed settings vary, so observe the texture of your whipped cream.
  5. Increase mixer speed to medium and beat until the cream begins to thicken and puff up.  the beaters will leave a slight trail in the cream. 
  1. Continue beating on medium speed to the desired consistency, either soft or stiff peaks.
  2. This will depend on how you are going to use the whipped cream. If you are going to fold it into another mixture, only beat the cream to a soft peak. (3 to 4 minutes). The cream will be thick enough to hold its shape in soft billowy peaks.
  3. If you are using as a topping, or decoration, beat to a stiff peak (5 to 6 minutes) The beaters or whisk leaves distinct tracks/lines in the cream while beating.  The cream should hold its shape and stick tightly to the beaters.
  4. Once it forms stiff peaks, stop beating. If the cream is overwhipped it will start to separate and curdle.
  5. Use the cream shortly after whipping: Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
  6. Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.

Tips to create the perfect Chocolate Whipped Cream

  • Use cold cream and equipment: The cream should be kept in the coldest part of the refrigerator until just before using. The beaters and mixing bowl, or the wire whisk should be placed in the refrigerator for at least 10 minutes before whipping the cream.
  • Sift your powdered sugar and cocoa powder when adding to the cream; Sifted powdered sugar and cocoa powder ensures that the whipped cream retains a smooth silky texture.
  • If you are using a stand mixer, be careful because the cream can become overwhipped quickly.  A stand mixer is usually more powerful.  Mixer speed settings vary, so observe the texture of your whipped cream.
  • Use the cream shortly after whipping: Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
  • Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.

Serve with

  • Piped or spread on cupcakes or cakes.
  • Pancakes
  • Scooping over coffee or your favourite beverage
  • As a fruit dip
  • Piped over chocolate pudding or pie.

Chocolate Whipped Cream (PRINTABLE recipe CARD)

Easy to make in under ten minutes, chocolate whipped cream is light, fluffy with amazing flavour and texture. Piped or spread, it makes the perfect topping for all your favourite desserts and beverages.
Decadent but light and not too sweet, Chocolate whipped cream is a great alternative to the heavier types of frosting.
With its rich, deep flavor it is irresistibly delicious. Fancy, yet so quick & simple!
Print Recipe Pin Recipe
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 4 People
Calories 957 kcal

Equipment

  • An electric or stand mixer (or balloon whisk).
  • A large bowl. Preferably metal or glass
  • sifter for the powdered sugar.
  • Measuring cups and spoons or a kitchen scale

Ingredients
  

  • 1 cup / 250ml cold whipping cream
  • ¼ cup / 25g powdered sugar, sifted see note 1
  • 2 tbsp cocoa powder, sifted

Instructions
 

  • Chill a large bowl in the refrigerator for about 10 minutes before using.
  • Remove the mixing bowl and beaters from the refrigerator after 10 minutes or until sufficiently chilled.
  • Add the cream to chilled bowl.
  • Sift in the powdered sugar and cocoa powder see note 2
  • Beat with a hand mixer or stand mixer for 20 to 30 seconds on low until bubbles begin to form see note 3
  • A hand whisk can also be used to beat the cream. However, A whisk will take a little longer to get the same results as a hand mixer.
  • Increase mixer speed to medium and beat until the cream begins to thicken and puff up.  the beaters will leave a slight trail in the cream. 
  • Continue beating on medium speed to the desired consistency, either soft or stiff peaks see note 4
  • If you are going to fold it into another mixture, only beat the cream to a soft peak. (3 to 4 minutes). The cream will be thick enough to hold its shape in soft billowy peaks.
  • If you are using as a topping, or decoration, beat to a stiff peak (5 to 6 minutes) The beaters or whisk leaves distinct tracks/lines in the cream while beating. The cream should hold its shape and stick tightly to the beaters.
  • Once it forms stiff peaks, stop beating. If the cream is over whipped it will start to separate and curdle.
  • Use the cream shortly after whipping: Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
  • Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.

Notes

  1. Powdered sugar is superfine and dissolves quicker than granulated sugar preventing the whipped cream from being gritty. Powdered sugar will also help stabilize the whipped cream because it generally contains corn-starch.
  2. Sift your powdered sugar and cocoa powder when adding to the cream; Sifted powdered sugar and cocoa powder ensures that the whipped cream retains a smooth silky texture.
  3. If you are using a stand mixer, be careful because the cream can become overwhipped quickly.
  4. A stand mixer is usually more powerful. Mixer speed settings vary, so observe the texture of your whipped cream.

NUTRITIONAL FACTS

1 cup/250ml: 960 calories, 93g total fat, 32g carbohydrates, 5g protein,25g sugar, 343mg cholesterol
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