Chocolate Whipped Cream Frosting

This is such an easy recipe and it isn't overly sweet like American buttercream! Made with just 4 simple ingredients, you can quickly whip up this stabilized chocolate whipped cream in just a couple of minutes.

I've used this whipped cream frosting for my mini vanilla cupcakes, but it's also perfect to use on chocolate fudge cupcakes or marbled vanilla and chocolate cupcakes!

Unlike regular whipped cream, I've got a secret ingredient that means your whipped cream isn't going to melt right away and it stays firm for days!

Just Four Ingredients

• Heavy Cream: You can use heavy cream or heavy whipping cream.
• Cocoa Powder: You can use natural cocoa powder, Dutch process cocoa powder, or even black cocoa powder.
• Confectioners' Sugar: You'll use powdered sugar, also known as icing sugar depending on where you live, to sweeten the frosting and help keep its shape.
• Dried Milk Powder: the secret ingredient! Using skimmed or nonfat dried milk powder is going to help stabilize the whipped cream. I don't recommend using full-fat milk powder.

Step 1: In a large bowl, add the heavy cream, dried milk powder, cocoa powder, and confectioners' sugar.

Step 2: Using a handheld electric mixer or a stand mixer, whisk on medium speed until you have medium stiff peaks. Use it to frost cupcakes or cakes!

Making the Perfect Whipped Cream

I recommend sifting the powdered sugar before you add it to the bowl, this makes sure you won't have any big lumps in the frosting.

You should also keep the heavy cream in the fridge until you're ready to use it, you want it to be cold!

When whisking, stop when you have medium peaks. It's really easy to overwhip the heavy cream! If you have over-whipped the cream, I recommend starting over. I have tried adding a bit of heavy cream to try and fix it but it doesn't always work!