Chocolate cream cheese frosting is silky, undeniably creamy, and absolutely delicious. Makes 5 cups. I used to be able to buy Ready Whip in chocolate. I hope that helps :)Â, Even the Dollar stores have it in their dairy case now for a much better price so that way I can buy a few pints. So glad you enjoyed the recipe! Overall, I do recommend chilling these items ahead of time, but if you completely forget, putting them in the freezer for at least 5 minutes is better than nothing. Trying to make it keto friendly. Because if you did they look really good. It was the perfect of sweet and chocolate. Continue mixing on high until very stiff peaks form. All rights reserved. Do you know why it would turn out the way it did? It’s sooooo easy and SOOOOOO good! Recently Nolan, my oldest son, turned 9 and in our family we contemplate what kind of cake we’d like as much as what presents we hope to receive. Learn how your comment data is processed. Thanks  Did you make all of these that are on this website!!!????? why do I need to put the bowl and beaters/whisk attachment in the freezer for 15 minutes. I will never use store bought or any other recipe again for my cakes or cup cakes . Chocolate Whipped Cream Frosting is light and fluffy, yet sturdy and stabilized enough to pipe on cupcakes or cakes. Cover and refrigerate until well chilled. Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape. I will be making this again! Let me just say this was the best whipped icing I have ever tasted . HI Beth, my question is can I substitute chocolate chips? I only put in enough cocoa powder that the recipe called for. Is this a pipable whipped cream or do you recommend adding Knox gelatin to help stabilize so it can be piped on cupcakes? Thank you for the recipe! But, don’t worry.. the first time I went to make regular whipped cream I had to google a recipe. I know.. I’m a dessert blogger. Thanks…Pam. I could totally see myself eating way too much cool whip! Then add the sugar, salt and vanilla and continue beating to fully incorporate. Hi Janine! Can you give measurements in grams and mls please. I would double the recipe, just to be sure that you have enough! So maybe it isn’t a problem as much as an obsessive hobby of mine. Oh my goodness, making whipped cream your way Is easy. My grand daughter dont like whip cream so, I’m going to make a chocolate cream pie for christmas and will put this on instead of the whip cream, maybe she will like it. And does it need to be refrigerated?Â, Make ahead and freeze dollop on a cookie sheet plop one in your hot chocolate yummy, save the rest of the dollop for another hot chocolate kind of day. Just a habit I got into after a couple times…. That bitter taste can definitely be caused by the type of cocoa powder you use. I know it was long ago when you ask but I just did it yesterday, mix everything in a plastic bowl with a stick blender and also I didn’t have powdered sugar so I use granulated white sugar and it turn out perfect. What kind of cocoa powder did you use? Thanks. This makes a generous amount of frosting and the recipe can be halved. I’m really excited to make this again! Was your bowl chilled? The key to sturdy whipped cream frosting is using a pinch of cream of tartar and whipping the heavy cream well. I’m very happy with the results! I haven’t tried making buttercream with the Trader Joe’s cocoa, but have tried a few different recipes for chocolate mousse, with similar results of it being too bitter, so I think that kind might be a little stronger. Spread or pipe (using a pastry bag and star tip) the frosting on layer cakes or cupcakes. Using whipped cream on ice cream cake as the frosting is really great and works well, and freezes well! Thanks for clarifying the type of cocoa powder and the brand suggestion! I’ll try the Hersey’s brand or another and I’m sure it’ll be a little less rich. I could eat this stuff by the spoon! YUM! And, if so, how did it turn out, Teri? Looks very good, friend! I would recommend adding melted gelatin to the whipped cream to give it extra stability for a stacked cake. Chocolate Whipped Cream Frosting is light and fluffy, yet sturdy and stabilized enough to pipe on cupcakes or cakes. Of course everything is better with chocolate. Good luck hunting for the right cocoa powder! Did you include the powdered sugar? 1-8 oz. YES it does make a difference! There are infinite possibilities of how recipes can be adapted, changed, and elevated.  It is absolutely delicious!! Would this work as a layer between the pavlova and the fresh fruit or is it too light/delicate to hold up? Can you make this using stevia. You’re wondering if this step is necessary. My favorite Mexican restaurant served me a free peice of chocolate cake with ssimilar icing/topping for mothers day and it was the best chocolate cake I’ve ever had!! Use on cakes, cupcakes, pies, hot cocoa, etc. And because you start with a chilled bowl, you don’t need to use gelatin. please let me know soon. If I didn’t have a cake to frost, I’d eat it by itself!  It is so great for cakes! This is excellent and easy to make. Place a metal mixing bowl and beaters in the freezer for 15 minutes. CAN’T WAIT TO TRY THIS! Here’s what I’ve observed – chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable). (Old age :( sucks) Anyway, I am hoping to try and recreate her cake using your recipe. Strawberry cake with pineapple filling and chocolate cool whip frosting! I whip cream more than anybody had whip cream cakes as a kid for.birthdays they were St.Louis.made them. I wanted to make this chocolate whipped cream recipe SUPER easy. Hi Kathy! This easy dark frosting pairs perfectly with virtually any flavor of cake, such as angel food, white, chocolate, or banana cake.  I have to agree I probably had one too many spoon full of the whipped cream. Will a plastic bowl work with a hand mixer ? subscribe now & get our I have made whipped cream by sort of chilling the bowl ahead of time.. meaning last minute I stick it in the freezer or I pull it out of the freezer too early and by the time I actually whip the cream, the bowl isn’t chilled anymore. But cool whip is easy. Rebekah July 21, 2019 at 6:44 pm - Reply. Follow along on Instagram, Facebook, Pinterest, and Youtube. package cream cheese, cold; 1 cup sugar; 1/8 teaspoon salt; 1 teaspoon vanilla extract . Thanks for recipe looks so delish !Â, Tried it and it came out great but expected it to be a little sweeter so put in a dash of vanilla n that did the trick thanks :)Â, Any tips on what to do if it won’t stay whipped? Excellent taste and consistency. I would put the cupcakes once they are frosted in the fridge! I also found your strawberry whipped cream, which I’ll need to find an excuse to make! HI, Just came across your site whilst looking for a whipped lime cream! Oh!! it had a great taste but didn’t come out correct. I quartered the recipe, and it was perfect!! I remember when I was a little girl I found a container of cool whip that my mom was going to use for a recipe.  Thanks for bringing back special memories!!! I looked up mousse recipes, but as it was nearing midnight, dismissed then as too complicated and time consuming. Works best if you take a minute and mix your cocoa powder into the sugar first. Thank you! Required fields are marked *. Do you use sweetened cocoa or unsweetened? It’s another good one to add to your frosting arsenal. I plan on adding a little in between layers then a strawberry puree then frost all the cake and hopefully pipe a little swirls on top and place a fresh strawberry on top each swirlÂ. I seriously mull over buttercream (butter or shortening! I don’t have a regular whipped cream recipe – but I would do heavy cream + powered sugar! Great for fall recipes, Your email address will not be published. How well does this hold up? We kept it in the freezer. :). I chilled the bowl and whisk and used a stand mixer on medium (number 4 on my KA) and it came out just fantastic! The colder the bowl, the easier it will be to whip the heavy cream into stiff peaks. Can I make a confession?I like cool whip. Chocolate Whipped Cream Frosting is light and fluffy, yet sturdy and stabilized enough to pipe on cupcakes or cakes. There shouldn’t be any grittiness. I froze the bowl and whisk for about an hour before making, all my ingredients were cold.  I am such a visual person that the video made it super easy as well! That night I was so sick after eating the whole thing.  This was then refrigerated until the graham crackers would soften (a few hours) and then sliced. Just made it with granulated sugar, same measurements, it was great! I tried again with a lot more sugar, and it turned out a lot better, but not exactly how I wanted it. Delish. I’ll spare you my highly-rationalized thought process on this Banana Cake, and just leave it as Chocolate Whipped Cream Frosting being the clear winner. Best, Melissa, I’d suggest whipping the heavy cream first before adding the chocolate mixture! If you are on Pinterest I would love. Subscribe to The First Year newsletter to get our recipes sent to your inbox! Anyways, I was looking for a different brand or type for this recipe if you have any suggestions. The confectioners sugar, cocoa powder, and milk combine together to add the chocolate flavoring. It’s pipable for sure! Hi Kristie! It’s delicious on vanilla or chocolate cake, and it’s perfect for piping or frosting with a knife. Smooth, creamy, and just the right amount for a healthy sized portion. originally published October 19, 2016 — last updated October 8, 2020 Instructions. Place leftovers in a container and store in the fridge for up to 3 days. It was a delicious holiday treat. They normally have it near the milk section. Now I want to eat that now for dessert after my Monday’s dinner.  My dear aunt, who passed away many years ago, would make a very simple dessert that used chocolate whipped cream (she used chocolate syrup to flavor it) that was spread between whole graham crackers that were lined up on their sides on a dessert plate and then covered with chocolate whipped cream. Using an electric or stand mixer, gradually beat whipping cream into chocolate mixtures, scraping down bowl to make sure all chocolate is mixed in. The first time you saw it on my blog was on these Strawberry Chocolate Cupcakes in 2014, in that recipe, I fold strawberries into the cream cheese whipped frosting, it was magical.. However, I will just have to try this recipe! Thanks for this easy and delicious recipe! I have Organic Alkalized Cocoa Powder and plan on increasing the Powered Sugar slightly so it will hold up and be a tad bit sweeter. I’m not sure.. I’ve never made it with granulated sugar. Chill a metal mixing bowl and beaters in freezer for 15 minutes. I eat it with a spoon and it’s SUPER good with chocolate pudding. Will it hold shape til evening? I only have granulated sugar. Directions. Hi Beth, I tried this chocolate whipped cream, and it was so good! From my experience, yes, because it will help to produce stiff peaks. Your email address will not be published. However, everything changed when I tried homemade CHOCOLATE whipped cream. You might also try my Chocolate Whipped Cream Cream Cheese Frosting for another not too sweet option that everyone loves. Place a metal mixing bowl and beaters in the freezer for 15 minutes. That sounds amazing! © 2020 Anderson Erickson Dairy. Learn how to make chocolate whipped frosting with our tips. In a medium bowl stir together the cocoa powder with 2-3 tablespoons of the heavy cream to form a paste. It has been years since I have been able to eat it again! It was easy to make and wasn’t over the top sweet like a lot of cake or cup cake icing . Frosting is never an afterthought when I bake cakes. Best to pipe the whipped cream on the cupcakes right before serving. I made this to add to cold brew coffee. This will definitely be a go to icing! The first few bites were slightly crunchy, but after I let sit for about 5 minutes it was smooth.