Chocolate Whipped Cream

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This chocolate whipped cream is light and light and fluffy.  It is also lightly sweet and has just enough cocoa flavor.  It is a perfect topping for so many things! 

Did you know whipped cream could come in flavors? This chocolate whipped cream is perfect for topping so many delicious desserts.

Or, just serve it with a bowl of strawberries for an extra special treat. No matter what you serve it with, it is going to be a hit!

After MiMi made maple whipped cream, it got my wheels turning.  Fresh whipped cream is so good on its own, but just imagine the different things you can do with it to make it customized to your dessert!  

This cocoa version has a nice subtle chocolate flavor.  It is super fluffy and not too sweet.  It is a perfect garnish for you favorite chocolate dessert, berries, hot cocoa or just about anything!

This recipe has a light balance.  It is light and creamy and just sweet enough to make it perfect for topping your treats.

The chocolate isn’t overpowering either.  It is just like a fluffy cloud of goodness. 

It is perfect on a pavlova, great on brownie baked oatmeal. Of course it would be amazing on top of hot chocolate too.

This batch was piped on top of a chocolate condensed milk cheesecake. And the bit that was left was eaten with fresh berries.

Tips and Tricks

With only three ingredients, and not a whole lot of instructions, there aren’t a whole lot of tips to share for this simple recipe.

However, whenever you are making whipped cream, keeping things good and chilled will help to get you to stiff peaks the fastest. I like to place the mixing bowl and beaters in the freezer for a while before I get started.

If you want a sweeter whipped cream, go ahead and add a bit more sugar. Add a teaspoon at a time until you get it to where you want it.

You can also add more cocoa powder if you want richer whipped cream. Again, a teaspoon or two should be plenty.

Frequently Asked Questions

What kind of cocoa powder should I use for whipped cream?

The short answer is whatever you have on hand will work. Which one is right depends what results you are looking for.

Natural cocoa powder is what is most commonly found in stores. It is lighter in color with fruity, slightly bitter notes.

It is what I use most frequently when making chocolate whipped cream. The results are about the color of a Wendy’s Frosty and it tastes kind of like one as well.

Dutch processed cocoa powder has been alkalized to raise the pH of the cocoa powder a bit. That results in a darker color and milder flavor.

Black cocoa powder is the darkest of them all. I tend to use it for homemade Oreos more than whipped cream. However, it would work if you want a really dark whipped cream.

How do I know when to stop whipping the cream?

There is a fine line between whipping cream to stiff peaks and starting to make butter. Once you get the feel for it, you will be able to easily know the difference.

If you are new to making whipped cream, stop and check the texture along the way. As soon as the whipped cream holds its shape when you remove the beaters, stop.

Overwhipped cream will start to look grainy or it will curdle a bit. That means you are starting to make butter and have gone too far.

Do you ever make flavored whipped cream?  What are your favorite flavors? 

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