Easy Chocolate Whipped Cream

A small bowl filled with piped chocolate whipped cream, with a piping bag to the side.
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This easy chocolate whipped cream recipe can be made in under 10 minutes, and always turns out perfectly soft, light, and fluffy. With its light texture and not-to-sweet flavor, it makes the best chocolate whipped cream frosting for cakes and cupcakes too!

  • Author: Alexandra Azary
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 cups 1x
  • Category: frosting
  • Method: electric mixer
  • Cuisine: American


  • 1 1/2 teaspoons unflavored gelatin powder (optional, for stabilized whipped cream)
  • 1 1/2 tablespoons cold water (optional, for stabilized whipped cream)
  • 1 1/2 cups (351 grams) cold heavy cream
  • pinch of salt
  • 5 tablespoons (31 grams) unsweetened cocoa powder (natural or Dutch processed)
  • 3/8 cup (43 grams) confectioner's sugar
  • 1 teaspoon vanilla extract


  1. If using gelatin: Sprinkle the gelatin over water in a small, microwave-safe bowl, making sure it all gets moistened. Let it sit for 1-2 minutes to begin absorbing the water. Then, microwave the gelatin for 5-10 seconds, until fully dissolved. Set aside to cool briefly while you move on to step 2.
  2. Using a medium-large bowl and handheld electric mixer, or a stand mixer, combine the heavy cream and salt. Beat until the cream has thickened slightly, but isn't yet holding its shape. Use the highest speed you can without splashing cream outside of your bowl.
  3. Add the cocoa powder, confectioner’s sugar, and vanilla extract to the heavy cream. Turn the mixer on low speed and slowly pour in the gelatin (if using). Continue to beat on low speed, using a spatula to scrape down the bowl at least once in the process, until everything is fully incorporated.
  4. Increase the speed as needed and continue to beat just until the whipped cream has reached your desired consistency. Aim for stiff peaks if using this for piping or frosting purposes.
  5. If piping, immediately transfer to a piping bag and use as intended. Otherwise, refrigerate until ready to serve.


Ingredient Notes

  • Dutch process cocoa powder will give this whipped cream a slightly richer flavor and darker color than natural cocoa powder.
  • Powdered sugar can be substituted with any other type of sugar, but the flavor and texture will vary. Liquid sweeteners will create a softer whipped cream, less suitable for piping. Keep in mind that some sugars taste sweeter than others! Adjust the amount you use accordingly.

Storing and Shelf Life

  • Chocolate whipped cream can be stored in a bowl covered with plastic wrap, or (ideally) in an airtight container. Keep refrigerated.
  • Whipped cream that hasn't been stabilized with gelatin is best served within 1-2 days. It will remain edible for 4-5 days, but may start to deflate. If this happens, just whisk it briefly by hand to incorporate more air back into the mixture.
  • Stabilized whipped cream should hold its shape for at least 3 days.

Recipe Tips

  • To help the cream whip faster, chill your mixing bowl and beaters in the freezer for about 15 minutes before starting this recipe.
  • To avoid overwhipping cream, use an electric mixer until it's about 90% whipped, and then finish whisking by hand. If cream has been overwhipped (it will look lumpy) carefully whisk in more (cold) heavy cream, just until it has smoothed out.