Hello, dessert lovers! This Chocolate Whipped Cream Frosting is a rich and velvety treat, blending fluffy whipped cream with deep cocoa flavor and a hint of cream cheese or mascarpone for added creaminess. It’s the perfect topping for a layered cake, cupcakes, pies, or cheesecakes, and will elevate any dessert with its silky smooth texture and chocolate flavor

Best Chocolate Whipped Cream Frosting Recipe

In this post, I’ll show you how to create the ultimate homemade chocolate whipped cream recipe, with tips for achieving the perfect consistency and a silky smooth finish.

Full ingredient list and step by step instructions can be found at the bottom of this post!

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Preparing the Ingredients

Start by beating the cream cheese or mascarpone cheese in a large bowl with a hand mixer until fluffy, about 45 seconds. Set it aside.

In another bowl, combine heavy cream, unsweetened cocoa powder, and powdered sugar, and beat with a hand mixer until stiff peaks form.

Add the whipped cream cheese (or mascarpone) and vanilla extract to the whipped cream mixture. Mix on low speed until everything is well combined. Scrape the bowl and mix briefly to ensure the frosting is smooth and creamy.

Tips & Tricks

Use Room Temperature Cream Cheese: This will ensure that the whipped cream is nice and smooth!
Consistency: For the thickest texture, make sure the cream is whipped until stiff peaks form, and don’t overmix once the cream cheese is added.
Piping: If you’re using a piping bag, pipe the frosting as soon as possible, as it may soften over time.
Storage: If you have leftover frosting, store it in the fridge for up to 3 days. Before using again, lightly re-whip it to restore its consistency.

Variations

Mascarpone Twist: You can use either cream cheese or mascarpone in this recipe. Mascarpone will yield a slightly tangier and richer flavor.
Flavored Frosting: Add a touch of espresso powder for a mocha twist or a teaspoon vanilla extract for extra depth. Or perhaps even a drop of peppermint extract for a mint chocolate whipped cream frosting.
Extra Chocolate: If you like it extra chocolaty, melt some chocolate and fold it into the frosting for a richer taste. It will be more like a chocolate ganache this way, so making sure your adjusting for consistency.

Using the Chocolate Whipped Cream Frosting

This frosting is perfect for piping onto cupcakes, spreading onto cakes, topping brownies, or filling pastries. It holds its shape beautifully but should be used right after making to maintain its consistency. If left sitting for too long, it can begin to deflate.

Try this whipped chocolate frosting on these recipes:

I can’t wait to see how your Chocolate Whipped Cream Frosting turns out! Share your creations with me on Instagram, and let’s indulge in this chocolatey delight together!

Chocolate Whipped Cream Frosting

Camila Hurst

This Chocolate Whipped Cream Frosting is light, fluffy, and rich with cocoa and cream cheese, making it the perfect topping for cakes, cupcakes, or pies.

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Prep Time 15

Total Time 15

Course Dessert

Cuisine American

Servings cups

Calories 60 kcal

Ingredients

2 cups heavy cream 480 ml
⅓ cup cocoa powder 33 grams
1 cup powdered sugar 125 grams
½ tbsp vanilla extract
¾ cup cream cheese 170 grams (or mascarpone cheese)

Instructions

In a large mixing bowl, beat the cream cheese or mascarpone cheese with an electric mixer for about 45 seconds, until fluffy. Set aside.
In another large mixing bowl, beat the heavy whipping cream, cocoa powder, and powdered sugar for 3 to 4 minutes with an electric mixer, until stiff peaks form.
Add the whipped cream cheese (or mascarpone) to the bowl, along with the vanilla. Mix on low until incorporated. Scrape the bowl and mix briefly to combine.
The frosting should be thick, smooth, and creamy. Pipe/use as soon as you make it so that it does not deflate!

Notes

The chocolate whipped cream frosting can be used to frost cupcakes, cakes, pies, piped on top of cheesecake, as a filling for pastries.

Pipe Quickly: Pipe as soon as possible, don’t let the frosting sit for too long. Once piped, the frosting should hold its shape nicely, but if left in the piping bag or bowl for too long, it can begin to deflate.