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5 from 1 vote

Chocolate Whipped Cream Frosting

This Chocolate Whipped Cream Frosting is the BEST FROSTING hands down. It frosts and decorates cakes beautifully but is such a refreshing frosting because it isn't too sweet. I love it with my Hershey's Chocolate Cake recipe.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: chocolatey
Servings: 1 (2-tier) cake
Author: Louise Rio

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • ¼ cup unsweetened cocoa, 100% cacao

Instructions

  • In a stand mixing bowl with a whisk attachment or large bowl with a handheld mixer, sift in powdered sugar and cocoa, then add the heavy cream. Set the mixer to the lowest setting, then gradually increase the speed to high. Whip for about 1-2 minutes, until stiff peaks form. Do not over mix.

Without chocolate

  • Make as directed above except omit the unsweetened cocoa, add 1/4 cup more of powdered sugar, and add 1 tsp pure vanilla extract.

Notes

  • Double the recipe if piping decorations.
  • If the frosting is over whipped, add a little more heavy cream and whisk. 
  • The frosted cake has to be stored in the refrigerator.
  • Will last frosted in the refrigerator for 3 to 4 days.