Homemade whipped cream is a super simple recipe to make, but did you know that you can make it chocolate? You can! It’s perfect for chocolate lovers! A chocolate version of my whipped cream, this recipe is even sturdy enough to top a cupcake!
My Favorite Mixer
I always like to give you guys the option of a bowl with a hand mixer or a stand mixer when I write my recipe instructions so you can use what you have on hand. But if I’m being honest, my stand mixer just makes baking so much easier because my recipe can mix away while I gather ingredients or prepare the next step. I love my Kitchen Aid Stand Mixer and the various attachments it comes with. They last forever so it is something you can depend on in your kitchen for years to come.
Granulated sugar: Adds just enough sweetness. Cocoa powder: Where this recipe gets its rich chocolate flavor. Cold heavy cream: Heavy cream or heavy whipping cream gives the frosting its thick, fluffy texture. This recipe only works with heavy cream. I do not recommend replacing this with something like half and half or another ingredient with a lower fat content.
Chill your bowl and beaters. The best way to get them really cold is to put them in the freezer for 15 minutes and pull them out right before using them. It is crucial that they are very cold. Combine the sugar and cocoa powder. Whisk together the sugar and cocoa powder in the cold bowl. Add the cold cream. Start on low speed until the ingredients start to combine then increase to high speed. Mix them together. The liquid will become thick and soft peaks will begin to form. Continue beating until it reaches your desired consistency. Use right away or refrigerate.
If you make this homemade whipped cream recipe and love it, come back and tell me! I love hearing from you! You can also freeze this chocolate whipped cream. Transfer to a freezer-safe container with some room at the top for it to expand. Store in the freezer for up to three months. Allow to thaw in the refrigerator when ready to use.
You must make it in a metal bowl with metal beaters. A glass bowl will not be the right temperature for mixing. The bowl and the beaters must be VERY cold. This is only accomplished by putting them in the freezer before using them. Please do not try to get them cold in the refrigerator. It has to be the freezer. Make sure your heavy cream is cold. It should be chilled anyway since it is a dairy product, but make sure it is cold before using it in this recipe. Be careful not to overmix. Overmixing your whipped cream will result in lumps. If this happens, simply stir in a little more heavy cream by hand and it should return to the right consistency.
Make sure you beat the whipped cream long enough that it becomes very thick with stiff peaks. When adding it to the piping bag (I linked a great set below), make sure that you really push it down so you don’t get pockets of air. Pipe onto cupcakes right before serving them. This is a great substitute for frosting, but it won’t last if cupcakes are sitting out. Be sure to refrigerate any leftover cupcakes that are frosted.
I love my Cookie Cakes with a topping, and this would be perfect! It would be amazing on top of this Slow Cooker Hot Fudge Brownie! I loved it on top of my Iced Coffee.
