This chocolate whipped cream frosting is light, fluffy, and so delicious!
It has just a hint of sweetness and pairs amazingly with all kinds of desserts. Cupcakes, pies, cheesecake, you name it!
This chocolate whipped cream frosting is made with cream cheese, which acts as a stabilizer.
Chocolate and cream cheese might sound like an odd combination but trust me on this one. You really can’t taste the cream cheese!
The cream cheese gives this frosting the perfect consistency and helps highlight its chocolate flavor.
This frosting is stable enough to fill and frost cakes, top cupcakes, and can also be used as a garnish on pies and fresh fruit!
What is Stabilized Whipped Cream?
Stabilized whipped cream is really just whipped cream with an additional ingredient that prevents it from deflating and losing its shape and consistency over time.
There are a handful of ways to do this, including using gelatin, pudding mix, or even cornstarch!
While those methods work too, I prefer stabilized whipped cream frosting made with cream cheese because of how easy it is to make.
Is Heavy Whipping Cream and Heavy Cream the Same Thing?
Heavy cream and heavy whipping cream are very similar, and by definition both must contain at least 36% or more milk fat.
However, whipping cream or light whipping cream contains 30% to 35% milk fat. This is the type of whipping cream most grocery stores in the US sell.
I find that heavy cream has the highest fat content. This allows it to make a thicker whipped cream, which holds its shape better.
Both will work, but I recommend using heavy cream if you can find it!
Can This Chocolate Whipped Cream Frosting Recipe Be Made with a Hand Mixer?
You can make this recipe with a stand mixer or electric hand mixer.
To be totally transparent, using a stand mixer works a lot better than a hand mixer. It’s easier, faster, and makes stiffer peaks.
The hand mixer can work, but it takes a lot longer to get soft peaks. The peaks also never seem to get quite as stiff as when I use a stand mixer.
My main tip if you use a hand mixer is to be patient. I also recommend thoroughly scraping the sides and bottom of the bowl with a rubber spatula to help the hand mixer whip everything up properly.
Adding This Whipped Chocolate Frosting to Cakes or Cupcakes in Advance
This chocolate whipped cream frosting can be piped onto cupcakes or used to fill and frost layer cakes.
For best results, I recommend using it the day you plan to eat it if possible!
However, you can frost a cake or cupcakes a few days in advance if needed. Just be sure to chill them in the fridge once they’re frosted. The frosting should keep its shape and consistency for up to 3 days.
Store leftover frosting in an airtight container or piping bag for up to 3 days in the fridge.
I don’t recommend letting baked goods topped with this chocolate whipped cream frosting sit out at room temperature for more than a couple hours.
The cream cheese and heavy cream are both perishable and the frosting can start to lose its shape over time at room temperature.
How Much Frosting Does This Chocolate Whipped Cream Frosting Recipe Make?
One batch of this whipped chocolate frosting recipe makes about 4 cups of frosting. This is enough to frost about 2 dozen cupcakes, or one 6-inch layer cake.
I recommend making 1 1/2 batches of this frosting if you want to frost a larger 7- or 8-inch layer cake.
Tips for Making the Best Whipped Chocolate Frosting
- Chill your mixing bowl and whisk attachment in the freezer for 30 minutes before making the frosting to help it whip up better.
- Use cold cream cheese and heavy cream! I recommend taking the cream cheese and heavy cream out of the fridge right before you plan to use them.
- Slowly add in the heavy cream to help the frosting whip up more quickly and easily.
- Use this frosting shortly after making it. Don’t let it sit out at room temperature for extended periods of time or it can lose its structure.
- To make a vanilla version of this recipe, use my vanilla whipped cream frosting recipe.
- Store leftover frosting in an airtight container or piping bag for up to 3 days in the fridge.
Let Me Know What You Think!
If you try this recipe for chocolate whipped cream frosting, I’d love to hear what you think of it!
Let me know your thoughts by sharing a rating and comment below.
Other Recipes You Might Enjoy:
Chocolate Whipped Cream Frosting
The recipe makes the best sweetened, stabilized chocolate whipped cream frosting. It’s the perfect topping for cakes, cupcakes, pies, cookies, and even ice cream!!
Ingredients
Chocolate Whipped Cream Frosting
- 1 cup (8 oz. block) full fat cream cheese, cold (226g)
- 1 cup powdered sugar (125g)
- 1/2 cup unsweetened cocoa powder (50g)
- 1 Tbsp vanilla extract (12g)
- 2 1/2 cups heavy cream or heavy whipping cream, cold (600g)
Equipment Needed
- Large mixing bowl, chilled
- Stand mixer or electric stand mixer
- Whisk attachment
Instructions
Chocolate Whipped Cream Frosting
- Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.
- Place 1 cup (8 oz. block) of cold cream cheese into the chilled mixing bowl and mix on a medium speed for about 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula as needed. The cream cheese should be smooth at this point.
- Pour in 1 cup of powdered sugar, 1/2 cup of cocoa powder, and 1 Tbsp of vanilla. Mix on low at first to avoid powdered sugar clouds. Increase the speed to medium-high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula throughout this process to make sure everything is properly combined.
- Continue to mix at a medium-high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
- Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of mixing in the heavy cream). Take care not to over-mix your whipped cream frosting!! It will become soupy and sadly, you won't be able to fix it.
- As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the frosting, then put it out and flip it upside down. The frosting should keep its shape and form a nice peak. If it doesn't, continue to mix the frosting on a medium-high speed for 15 second intervals until it does.
- This frosting can be used to frost cupcakes, decorate layer cakes, or even top cookies and pies! Once batch makes about 4 cups of frosting which can be stored in the fridge for up to 3 days in an airtight container.
Notes
Yield
This chocolate whipped cream frosting recipe makes about 4 cups of frosting.
Tips for Making the Best Chocolate Whipped Cream Frosting:
- Chill your mixing bowl and whisk attachment in the freezer for 30 minutes before making the frosting to help it whip up better.
- Use cold cream cheese and heavy cream! I suggest taking your cream cheese block and heavy cream out of the fridge after you have all your equipment and ingredients ready to go so that it's nice and cold when you use it.
- Slowly add in the heavy cream to help the frosting whip up more quickly and easily.
- Use the frosting shortly after making it. Don't let it sit out at room temperature for extended periods of time or it can lose its structure.
- To make a vanilla version of this recipe, use my vanilla whipped cream frosting recipe.
Making This Chocolate Whipped Frosting Recipe in Advance
For best results, I recommend using this chocolate whipped cream frosting the day you plan to eat it if possible!
However, you can frost a cake or cupcakes a few days in advance if needed. Just be sure to chill them in the fridge once they're frosted. The frosting should keep its shape and consistency for up to 3 days.
Store leftover frosting in an airtight container or piping bag for up to 3 days in the fridge.
I don’t recommend letting baked goods topped with this chocolate whipped cream frosting sit out at room temperature for more than a couple hours.
The cream cheese and heavy cream are both perishable and the frosting can start to lose its shape overtime at room temperature.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 714Total Fat 60gSaturated Fat 37gTrans Fat 2gUnsaturated Fat 17gCholesterol 184mgSodium 66mgCarbohydrates 39gFiber 2gSugar 32gProtein 7g