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A chocolate cupcake topped with swirls of chocolate whipped cream frosting and fresh blueberries. Other frosted cupcakes with blueberries are visible in the background.
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Chocolate Whipped Cream Frosting

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.
Course Dessert
Cuisine American
Keyword chocolate frosting, chocolate whipped cream, chocolate whipped cream frosting, whipped cream, whipped cream frosting
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 cups
Calories 60kcal
Author Camila Hurst

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.

Nutrition

Serving: 1tbsp | Calories: 60kcal