Chocolate Whipped Cream: 3-Ingredient Magic In 5 Minutes!

Chocolate Whipped Cream recipe

Chocolate desserts are like winning a sweet jackpot! Whether it is milk chocolate, hazelnut chocolate, dark chocolate, the truffles of chocolate that melt in your mouth are incredibly addictive. Chocolate is a fantastic masterpiece of flavor, with several rich notes playing a pleasant tune. The cherry on top – having chocolate whipped cream on chocolate desserts – will be a real treat. 

So, are you all set to make chocolate whipped cream? You need only three ingredients, which can be ready in 5 minutes. This chocolate whipped cream frosting will complement a variety of desserts, making it perfect for any event.

5-Minute Chocolate Whipped Cream Icing Delight


5-Minute Chocolate Whipped Cream Icing Delight

Chocolate whipped cream goes well on almost any dessert. Also, chocolate whipped cream frosting is a must for bakers to know.

In only 5 minutes, you will get a delightful frosting to add to cakes, pies, hot cocoa, fruit dip, latte, mocha, or cupcakes!


Chocolate Whipped Cream – Things You Need To Make It!




  • Heavy whipping cream 250 ml (Cold)
  • Whipped Cream Dispenser
  • Powdered sugar 25 grams
  • Unsweetened cocoa powder 2 tablespoons

Chocolate Whipped Cream Recipe: 



  • As a beginner tip, chill the ingredients in the freezer for 10 to 20 minutes to stabilize the whipped cream. This will ensure that the peaks formed will be stiffer.
  • Next, combine the whipped cream, cocoa powder, and sugar in a whipped cream dispenser to create peaks by infusing a charger with it for 3 minutes.
  • Pay close attention to the texture of the whipped cream as you dispense it. 
  • Once whipped, taste the cream to ensure it's ready for immediate use. If you need to store the chocolate cream for later use, refrigerate it. It will remain fresh for up to 3 days. If you plan to store it for an extended period, remember to re-whip it for a minute before using it again.
  • When ready, apply the chocolate whipped cream frosting on top of your desserts.
  • Don't forget to set aside some chocolate frosting for your hot chocolate!

Types Of Cocoa Powder


Types Of Cocoa Powder

Three kinds of cocoa powder affect the flavor and color of cream.

1. Natural Cocoa Powder:

This cocoa powder has an acidic and bitter flavor, and is available at every grocery store. This kind of cocoa powder is more accessible than the other two kinds.

2. Dutch Process Cocoa Powder:

Next is alkalized cocoa powder, which has a darker color and less bitter taste. It has a high pH level, so the results come out smoother and have a mellow taste compared to natural cocoa powder.

3. Black Cocoa Powder:

The third one is black cocoa powder. This is black and used in cookies like Oreo. This is a highly alkalized version of Dutch cocoa powder. It can be used if you prefer a darker color of the cream.

Made a mistake? Check Our Tips!



  • Over-Whipped Cream:

Recovering the whipped cream once it is over-whipped is difficult. Some state that you can add heavy cream and gently mix, but we recommend starting over if the cream is over-whipped.

  • Does Not Hold Shape:

Suppose the cream deflates and does not hold shape. Then, a stabilizer can be used to maintain the shape.

  • Bitter Flavor:

Use Dutch cocoa powder for a smooth and mellow flavor. Nonetheless, natural cocoa powder can make the cream bitter. Add powdered sugar to your liking.

FAQ’s: Chocolate Whipped Cream


FAQ’s: Chocolate Whipped Cream

Q1. Why Whipped Cream Is Not Whipping?

Whipped cream is aerated fat; keeping it cold is the right way to hold bubbles and air in the fat. If your cream is not whipping, try placing the utensils in the freezer for 10-20 minutes and then try again. However, if you have overwhipped the cream and it’s a chunky mess, add some more heavy cream and dispense with our whipped cream dispenser until peaks form.

Q2. Can I Add Melted Chocolate To Whipped Cream?

The severe temperature variance between hot melted chocolate and cold whipping cream can create a huge difference. It can make a soupy mess. Thus, using cocoa powder rather than melted chocolate is the right way. Chilling it in the refrigerator for a short period before use will help it become firm.

Q3. How Do You Make The Chocolate Whipped Cream Thick?

Your mixture may not thicken properly if it's too warm or if it has reached the stage of forming medium peaks. In such cases, place the mixture in the freezer for a short period and then attempt to whip it again. Be cautious not to over-beat the cream, as it may turn into butter. If this occurs, add some cold, heavy whipping cream and continue mixing until it reaches the desired consistency.

Q4. How To Stabilize Whipped Cream?

If you want to add chocolate whipped cream to a cake, you want it to be stabilized and not melt at room temperature. The right way to perform this is to add one tablespoon of unflavored gelatin powder on top of the cold whipping cream. It should be added to the mixture before you beat it. It will not dissolve once the cream is whipped if you do not add it first. Add gelatin simultaneously with powdered sugar to get the most benefits.

Start Your Chocolatey Journey Today!

aluminum half pint dispenser

This is your chance to make chocolate sweets into something truly special; don't let it pass you by. Amazing delights are on the way, and everyone's taste buds—including your guests—will be grateful. 

Enhance your chocolatey creations with Galaxy Gas whipped cream dispensers, chargers, tanks, and essential accessories you need. Galaxy Gas, where the only limit is your imagination! ✨🍫🥠🎂


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