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Mocha Whipped Cream

Thanks for sharing!

Fluffy whipped cream spiked with coffee and chocolate.  It is a great frosting for cakes, topping for cheesecakes or would be great floating on your cup of coffee.

first slice of coffee and cream sponge cake being removed from cake.

This mocha whipped cream is all of the best parts of your favorite expensive coffee drinks in whipped cream form.  In fact, I think there is more coffee flavor in this whipped cream than there is in a mocha and one of those places!  

You will be amazed how much coffee and chocolate punch this packs while still being a light and fluffy whipped cream.

cheesecake topped with mocha whipped cream stars and chocolate chips.

As much as I love frosting, it isn’t a big leap to assume I love whipped cream too.  And I do!  

For the longest time I thought there was only kind of whipped cream…. whipped cream!

A little vanilla a tiny bit of sugar and you are in business.  Then my eyes were opened to a whole new world.  

MiMi made maple whipped cream for her pumpkin slab pie.   I made a cocoa whipped cream for a delicious pavlova.

I even made horseradish whipped cream for our prime rib feast on New Year’s.  But this version has the most flavor yet!

It is bursting with coffee and chocolate flavors.  It isn’t overly sweet, but you could certainly increase the sugar some if you’d like it a bit sweeter.  

You are just going to have to try it to believe it!

slices of layered coffee sponge with mocha whipped cream frosting.

It is also absolutely fabulous as a frosting on coffee sponge cake.  That cake is the perfect dessert for a grown up party.

It isn’t too sweet and tastes like a coffeehouse drink in cake form!

If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!

Yield: 24 Servings

Mocha Whipped Cream

first slice of coffee and cream sponge cake being removed from cake

Fluffy whipped cream spiked with coffee and chocolate.  It is a great frosting for cakes, topping for cheesecakes or would be great floating on your cup of coffee.

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes


  • 2 Tablespoons bittersweet chocolate
  • 1 Tablespoon water
  • 1 Tablespoon instant coffee
  • 1 cup cream (super cold)
  • 1/2 teaspoon vanilla
  • 1 Tablespoon sugar


  1. In a microwave safe bowl, melt the chocolate until it is smooth. Start with a 30 second burst, then stir. Microwave in 15 second bursts after that, stirring after each one until just melted and smooth.
  2. Stir together 1 T hot water and 1 T instant coffee. Stir into melted chocolate until smooth and allow to cool to room temperature.
  3. If you have the space, place your mixer bowl and beater in the refrigerator to chill. (It's not necessary, but does help the cream whip easier.) Whip cream, vanilla and sugar until it just begins to form soft peaks.
  4. With the mixer blade going, add the chocolate/coffee mixture to the bowl. Whip until you reach your desired consistency.
  5. Store in the refrigerator.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 40Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 3mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Fluffy whipped cream spiked with coffee and chocolate.  It is a great frosting for cakes, topping for cheesecakes or would be great floating on your cup of coffee.

Thanks for sharing!



Wednesday 13th of April 2022

Hi, Does this frosting hold up (structurally) as a filling between cake layers?


Thursday 14th of April 2022

@Carlee, Thank you very much! I'm looking forward to trying it!


Wednesday 13th of April 2022

I used it between layers of sponge of my coffee and cream cake and it did well. Just keep the layer relatively thin. If you plan on using it with buttercream, I would make a frosting dam around the edges of the cake to keep it from oozing out. Then keep in mind you will want to refrigerate the cake when you are done.


Thursday 7th of April 2022

Hello! How does this hold up on a cake? Is it more of a whip, frost cake, and serve same day; or can I frost and serve the next day? Thank you so much!


Thursday 7th of April 2022

It holds up pretty well, just make sure to keep it refrigerated!


Monday 13th of September 2021

Hello mam! Where can i find your mocha cake full recipe? TIA


Monday 13th of September 2021

Here's the link. I hope you enjoy it!


Sunday 16th of February 2020

Hello! I'm eager to try this. Is the instant coffee ingredient just the powdered coffee, or a tablespoon of cooled, liquid instant coffee?


Sunday 16th of February 2020

Just the powdered coffee. I hope you enjoy it!!


Wednesday 23rd of January 2019

We make mocha every morning. Grind the coffee beans then add to french press with hot water. While this is extracting with add 70+% fine quality combination chocolate nibs and disks to a large glass measuring bowl, then add boiling water and stir well with hand whisker to melt all the chocolate, in 2 years of doing this the chocolate has never "seized", always comes out velvety smooth. Then combine chocolate and coffee mixtures in a milk frother for the yummiest mocha ever. After reading your recipe I will reserve some of my mocha mixture to add to my home made basic whipped cream whip cream. Sounds divine. Thanks for sharing.

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