Description
This chocolate whipped cream frosting is the perfect combination of airy, creamy texture and deep chocolate flavor. It’s lighter than traditional buttercream but just as indulgent. Made with heavy cream, cocoa powder, and a touch of vanilla, this frosting whips up in minutes and is perfect for topping cakes, cupcakes, or spooning onto desserts. It’s pipeable, spreadable, and easy to customize with flavor add-ins like espresso or orange zest. Whether you’re preparing a birthday cake or jazzing up store-bought brownies, this frosting brings a homemade touch that feels both elegant and effortless.
Ingredients
Scale
- 2 cups heavy whipping cream (cold)
- ½ cup unsweetened cocoa powder (Dutch-process or natural)
- ½ cup powdered sugar (or to taste)
- 1 tsp vanilla extract
- Optional: 1 tsp instant espresso powder
Instructions
- Chill your mixing bowl and beaters in the freezer for 10–15 minutes.
- Sift cocoa powder and powdered sugar together to eliminate lumps.
- In the chilled bowl, whip the cream on medium speed until it starts to thicken.
- Gradually add the cocoa-sugar mixture, followed by the vanilla and espresso powder (if using).
- Increase to medium-high speed and whip until stiff peaks form—stop immediately to avoid overwhipping.
- Use immediately or refrigerate until needed.
Notes
- For added structure, fold in 2 tablespoons of mascarpone cheese after whipping.
- Always use cold cream and equipment for best results.
- Avoid using low-fat cream—it won’t whip properly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 110
- Sugar: 5g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 35mg