Chocolate Whipped Cream (Easy & Foolproof!)

You can make this chocolate whipped cream in just five minutes! My recipe is perfectly chocolatey, light and airy, and pipeable too.

Don't forget to watch the how-to video!

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings (makes 3 cups of whipped cream)

Calories 128kcal

Combine all ingredients in a large bowl (preferably a cold metal mixing bowl, but any bowl will work).
1 ½ cups (335 ml) heavy cream, ⅓ cup (66 g) granulated sugar, ¼ cup (25 g) cocoa powder, 1 teaspoon vanilla extract
Use an electric mixer to combine ingredients on low-speed. Once ingredients are combined, slowly increase mixer speed to high.
Beat mixture on high speed until just past soft peaks (for a creamier, looser whipped cream) or until you reach stiff peaks (for a thicker, fluffier frosting that will hold its shape better and is better for piping). This will take several minutes.
Use immediately. Leftover chocolate whipped cream may be stored in an airtight container in the refrigerator for up to 24 hours but may lose some of its thickness as it sits.

Natural cocoa powder is my preference. Dutch-processed can be substituted, the flavor will be more intense.