Chocolate Whipped Cream

Chocolate Whipped Cream

The Spruce / Diana Rattray

  • Total: 7 mins
  • Prep: 5 mins
  • Cook: 2 mins
  • Refrigerate: 5 hrs
  • Yield: 1 1/2 cups (12 servings)
Nutritional Guidelines (per serving)
115 Calories
10g Fat
5g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 1/2 cups (12 servings)
Amount per serving
Calories 115
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 31%
Cholesterol 23mg 8%
Sodium 7mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Protein 1g
Calcium 18mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chocolate whipped cream is surprisingly easy, and it makes a rich and extra-special topping for a dessert or cupcakes. It isn't a stabilized whipped cream, so it should be used for desserts you plan to serve the same day. Once the chocolate and cream mixture is thoroughly chilled, it whips up in just a minute or two.

The chocolate is melted in the cream, then the mixture is refrigerated for several hours before whipping, so plan to start this at least 4 hours before serving time or the day before. It has to be thoroughly chilled for the lightest, fluffiest whipped cream.

Use this chocolate whipped cream to top a cake or pie, or use it as a dessert filling. Build a parfait dessert with chocolate whipped cream and chocolate cookie crumb layers along with sliced ripe or maraschino cherries. If you have any extra, stir some into your coffee or hot chocolate.


  • 3 ounces chocolate (bittersweet or semisweet, chopped)
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Optional: 1/2 teaspoon vanilla

Steps to Make It

  1. Gather the ingredients.

  2. Put the chopped chocolate into a medium bowl.

  3. Pour cream into a small heavy saucepan; stir in sugar. Place over medium heat and bring to a boil. Pour the hot cream over chocolate; stir until smooth and the chocolate is melted.

  4. Cover and refrigerate for 4 hours, or until thoroughly chilled. 

  5. For best results, put the mixing bowl and beaters in the refrigerator a few hours before you plan to beat the cream.

  6. Transfer to a large bowl. Beat to spreading or piping consistency. Refrigerate for about 1 hour before using.

  7. Enjoy.


  • Make sure to put the mixing bowl and beaters in the refrigerator a few hours before you plan to beat the cream so you get the best results.
  • Keep the whipped cream in the refrigerator for up to 2 days.
  • Use this whipped cream to top a cake or pie, as a dessert filling or build a parfait with it.
  • Stir it into your coffee or hot chocolate for an extra rich taste.