Chocolate Whipped Cream Frosting
This Chocolate Whipped Cream frosting recipe is super easy to make with 4 ingredients and in less than 10 minutes. With its deliciously creamy texture and intense chocolate flavour, it is a great frosting to use over cakes and desserts!
Servings: 3 cups (approx)
Calories: 412kcal
Ingredients
- 75 gr Powdered Sugar
- 1 teaspoon Vanilla Extract (optional)
- 50 gr Unsweetened Cocoa Powder raw, natural or dutch processed (see note 1)
- 360 ml Heavy / Thickened Cream min 30% fat
Instructions
- Before you start, make sure the utensils you use are very cold. Place the bowl and whisk attachment in the fridge (with glass bowl) for 20 minutes or freezer (with metal bowl) for 10 minutes.
- Pour the very cold cream and vanilla (optional) in a large mixing bowl if using a hand mixer or the bowl of your stand mixer fitted with the whisk attachment.
- Sift in the powdered sugar and cocoa powder, making sure no lumps remain at all (see note 2).
- Start whipping the cream on low speed until the powders have been incorporated, stopping to scrape the bowl with a spatula if needed.
- Increase to medium high speed and whip for about 3 minutes or until you reach medium / medium-stiff peaks. Stop whipping as soon as the cream gets thicker and you see "waves" on top of the cream. Don't over-whip the cream or it will turn slightly grainy (see note 3).
- If not used directly, cover the cream with plastic wrap touching its surface and keep in the fridge until ready to use.
Video
Notes
- Because we are not baking the recipe (and the cocoa powder does not need to react with another ingredient for leavening purposes), the type of cocoa powder you use is more based on taste preference. You can use either raw, dutch-processed or natural cocoa powder here. You might need to adjust the sweetness level accordingly.
Natural Cocoa Powder: slightly acidic in taste, lighter in colour.
Dutch-processed Cocoa Powder: less acidic flavour, richer in chocolate taste, darker in colour.
Raw Cocoa Powder: slightly bitter but intense taste, lighter in colour. - You can also mix together the cocoa and sugar in a separate bowl first, then sift it over the cream.
- The cocoa acts as a stabiliser so it does not actually need to be whipped all the way to stiff peaks.
Nutrition
Calories: 412kcal | Carbohydrates: 29g | Protein: 5g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 102mg | Sodium: 28mg | Potassium: 278mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1331IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg