As much as I am a sweet lover, I’ve never quite fallen for traditional buttercream cake frosting. There’s a really fine line between thick sugary goodness and well -- yuck. There isn’t a lot of wiggle room.
Whipped frosting is the perfect topping in my book. Sweet, smooth and chocolatey – check. But not so cloying that it feels dentist-worthy with every bite. Now that’s balance.
Light and fluffy chocolate whipped cream frosting is delicious on cupcakes, pie, brownies and fruit. The best part is when you make it at home, you know all of the ingredients are fresh and chemical-free.
This recipe is so easy you'll never buy frozen whipped topping in a tub again.
I placed a dollop on top of dark chocolate cupcakes with chocolate sprinkles.
Watch the video to make this and lots more recipes and crafts with me step-by-step.
Chocolate Whipped Cream Frosting Recipe
1 cup very cold heavy whipping cream 4 tablespoons granulated sugar 2 tablespoons unsweetened cocoa/chocolate powder 1/2 teaspoon vanilla
Chill mixing bowl and utensils in the freezer for up to half an hour. Stir sugar and cocoa powder together in a small bowl. Add two tablespoons or so of heavy cream and stir until well incorporated. Mix all ingredients together in a standing mixer in a chilled bowl on medium speed until stiff peaks form. Keep topping refrigerated until ready to use, up to 8 hours.