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–+ servings
chocolate whipped cream on top of blueberries in a mason jar.
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Chocolate Whipped Cream

Chocolate whipped cream is light, fluffy, and full of rich cocoa flavor. Quick and easy to make—perfect for topping cakes, pies, and hot cocoa.
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 65kcal
Author: Cara Lanz

Ingredients

  • 1 cup heavy cream
  • 2 tablespoons unsweetened natural cocoa powder
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • In a very large mixing bowl, whip the heavy cream, cocoa powder, sugar, and vanilla in a large bowl at low speed until it begins to thicken, then on medium-high speed until it reaches medium peaks (peaks hold their shape, but the tips curl down).
    Spoon or pipe the whipped cream onto pies, cakes, ice cream, or fresh berries.

Notes

  • Use cold cream. It fluffs up faster and holds its shape better when cold.
  • Don’t overwhip, or it can turn grainy or start to separate. If you overwhip, gently stir in more cream until it's smooth again. 
  • Sweeten to taste and use quality cocoa for the best flavor.
  • You don't need a whisk attachment on your mixer to make whipped cream. Regular beaters work fine. 

Nutrition

Calories: 65kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 4mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.1mg