Last updated on February 7th, 2024.

Chocolate whipped cream is a simple cream recipe and the chocolate version of plain whipped cream. This homemade chocolate cream is a delicious topping for your ice cream, fresh fruit, pies, and chocolate pudding.

This five-minute cream frosting recipe is as light as Cool Whip yet stable to frost-layer cakes like this Chocolate Drip Cake, pipe cupcakes like these Oreo cupcakes or these chocolate cupcakes. It is also creamy to fill Brioche Donuts, Cruffins, Bombolini, Chocolate Tiramisu, or chocolate cream puffs.

chocolate whipped cream in a bowl with a spatula

Best Types of Cocoa powder for chocolate cream

Types of cocoa powder differ in color, PH level (level of acidity, the higher the number, the lower level of acidity), and flavor. The darker the powder is, the higher the PH level and the milder the taste is.

  • Natural Unsweetened Cocoa Powder – Light in color, acidic, slightly bitter, with the most enhanced chocolate flavor. The most common to find at your grocery store and the most economical.
  • Raw Cocoa – The same as natural, but with a bitter flavor, popular for its presumed health benefits.
  • Dutch Process Cocoa Powder – Natural cocoa that has gone through an alkaline process giving it a darker in color with a milder, less bitter chocolate flavor.
  • Black Cocoa Powder – A cocoa powder that has gone through an alkaline process more than once, giving it a black oreo cookie-like color and a soft, mild chocolate flavor. Reduce the amount of cocoa by 10% if using it solely.


  • Heavy whipping cream. Or, double cream in Britain. Heavy cream suggests a lower fat content, but I found it will work as well as heavy whipping cream. Make sure it is cold out of the refrigerator. Room temperature cream will not whip.
  • Cocoa powder. Use any type or combination. I used Natural cocoa powder since it will yield a stronger chocolate flavor.
  • Sugar. Granulated sugar is best; powdered sugar contains cornstarch, which is great for stabilizing whipped cream, but in this case, the cocoa powder is also rich in starches.
  • Optional: vanilla extract and espresso powder. To enhance the chocolate flavor, mix the two to dissolve the powder.

How to make chocolate whipped cream

Time needed: 5 minutes

  1. Place the cold cream, cocoa powder, and chocolate.

    In a large bowl or a stand mixer bowl, start whipping (using the whisk attachment or an electric mixer) on low, gradually increasing to high speed.

  2. Keep whipping until the cream reaches stiff peaks.

    Stay close by and pay attention to the chances because it goes from soft peaks to stiff to broken and deflated very fast.

How to make chocolate cream
soft vs. stiff peak whipped cream

Stabilized Chocolate Whipped Cream

This simple recipe is, in a way, also a stabilized whipped cream one because cocoa powder is over 20% starches that tend to soak up the liquid and thicken the cream.

Bringing the cream to a boil and pouring it over the cocoa powder will increase the swelling of the starches and enhance the chocolate flavor. But make sure to place the hot chocolate cream mixer in the refrigerator and completely cook before adding the sugar and whipping.

Expert Tips

  • Raw cocoa is very bitter, so consider increasing or decreasing the sugar amount by 10%.
  • Place the bowl and attachment in the freezer for 30 minutes before whipping for the best results.
  • Please do not use the paddle attachment; it will not work.
  • Place the whipped cream in the refrigerator to thicken before using it.
  • Store in the refrigerator within four hours after whipping, and refrigerate for up to four days. To freeze, check out my post on how to stabilize whipped cream. Check out my post about How Long Does Heavy Cream Last?
  • Do not over-mix, or the cream will deflate, and you will end up with a runny chocolate cream.
  • I highly recommend Scharffen Berger Cocoa ; I used it to make my Brownie Cake and Black Forest Brownies.
chocolate cupcakes topped with chocolate frosting

Here are more recipes and guides you might enjoy

How to make chocolate sponge cake, How to temper chocolate, Black Forest Cupcakes

Chocolate Whipped Cream Recipe

Homemade whipped cream with cocoa powder

Course Dessert
Cuisine American
Prep Time 5 minutes
Servings 3 cups


  • 2 Cups Heavy whipped cream, very cold (480ml)
  • 1/2 Cup Granulated sugar (100g)
  • 1/2 Cup Cocoa powder (45g)
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Espresso or instant coffee


  1. Dissolve the coffee with the vanilla extract.

  2. Place all of the ingredients in a large bowl, or a bowl of a standing mixer and whip on low gradualy increasing to high.

  3. Whip until the cream has reached stiff peak and it holds it shape.

  4. Use immideately or refrigerate for up to four days.

Recipe Notes

  • Use any cocoa powder or a combination.
  • Place the bowl and whisk in the freezer for 30 minutes before whipping.
  • You can use light brown sugar instead of granulated but, not powdered sugar.
  • Raw cocoa is very bitter, so consider increasing or decreasing the sugar amount by 10%.
  • Do not over-mix, or the cream will deflate, and you will end up with a runny chocolate cream.
  • Place the whipped cream in the refrigerator to thicken as set before using it.
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