Elevate your desserts with this dreamy, stabilized chocolate whipped cream frosting! Say goodbye to melty messes and hello to this creamy frosting. I use a secret ingredient to stabilize it - no gelatin required!
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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!
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Why you'll love this stabilized chocolate whipped cream frosting!
- Light Frosting: This is a really light and creamy frosting, it's great for people who don't want super sweet frosting!
- Cocoa Powder: Depending on what you have at home in your pantry, you can use different cocoa powders.
- Secret Ingredient: I have a secret ingredient that helps stabilize the whipped cream so it doesn't immediately melt.
- Quick Recipe: It is super quick to make, all you need is a stand mixer or a handheld mixer.
Ingredients Needed
- 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 by Step Instructions
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!
Expert Tips & Tricks
- 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.
- Keep the heavy cream in the fridge until you're ready to use it, you want it to be cold!
- Stop whisking when you have medium peaks as it's really easy to overwhip the heavy cream! As you can see with some of the cupcakes above, they went just a bit too stiff so don't look as smooth!
- 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!
Frequently Asked Questions
Yes, I've also tested this recipe with marshmallow creme and that works too!
I recommend using Dutch process cocoa powder, this is going to give you a darker color and a smoother taste. You can also use natural cocoa powder, but the frosting will be slightly lighter in color. Use black cocoa powder if you want an intense and dark color!
Yes, feel free to omit the cocoa powder and add a teaspoon of vanilla extract to make this a vanilla whipped cream frosting!
Make sure you're mixing for long enough and that the heavy cream is cold.
Storage
Once you've frosted your cake or cupcakes, place them in an airtight container in the fridge for up to 2 days.
Try these frostings and fillings next!
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Thank you!
Ella
Recipe
Stabilized Chocolate Whipped Cream Frosting
Ingredients
Chocolate Whipped Cream
- 2 cups (454 grams) heavy cream cold
- 2 tablespoons skimmed milk powder
- ¼ cup (28 grams) powdered sugar
- 3 tablespoons cocoa powder
Instructions
- In a stand mixer fitted with the whisk attachment, or in a large bowl with a handheld mixer, whisk the heavy cream with the skimmed milk powder, powdered sugar and cocoa powder until you have stiff peaks. Be careful not to overmix as it can easily curdle!2 cups (454 grams) heavy cream, 2 tablespoons skimmed milk powder, ¼ cup (28 grams) powdered sugar, 3 tablespoons cocoa powder
- Use the frosting to frost your cupcakes or cake!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later!
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