Chocolate Whipped Cream

Chocolate Whipped Cream recipe

The Spruce / Ana Zelic

Prep: 5 mins
Cook: 2 mins
Refrigerate: 5 hrs
Total: 5 hrs 7 mins
Servings: 12 servings
Yield: 1 1/2 cups
Nutritional Guidelines (per serving)
115 Calories
10g Fat
5g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
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 within a 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. For the lightest, fluffiest whipped cream, plan to start this at least 4 hours before serving time or the day before.

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 extract

Steps to Make It

  1. Gather the ingredients.

    Chocolate Whipped Cream ingredients

    The Spruce / Ana Zelic

  2. Place the chopped chocolate in a medium bowl.

    chocolate in a white bowl

    The Spruce / Ana Zelic

  3. In a small, heavy saucepan, add the heavy cream and stir in the powdered sugar. Place over medium heat and bring to a boil.

    heavy cream and powdered sugar in a pan

    The Spruce / Ana Zelic

  4. Pour the hot cream over the chocolate, stirring until smooth and the chocolate is melted.

    hot cream and chocolate mixture in a bowl

    The Spruce / Ana Zelic

  5. Cover and refrigerate for 4 hours, or until thoroughly chilled.  For best results, also put the mixing bowl and beaters in the refrigerator a few hours before you plan to beat the cream.

    chilled chocolate and cream mixture

    The Spruce / Ana Zelic

  6. Transfer the chilled cream to a large (preferably chilled) bowl and add the vanilla extract. Using the chilled beaters, beat to spreading or piping consistency. Refrigerate for about 1 hour before using.

    beat the mixture to form Chocolate Whipped Cream

    The Spruce / Ana Zelic

  7. Use on your favorite dessert and enjoy!


  • 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.
  • For best results, chill the bowl and the beaters before beating for spreading or piping consistency.