Chocolate Whipped Cream Frosting
Chocolate Whipped Cream Frosting is a deliciously rich, creamy, and luxurious frosting, filling, or garnish for your desserts.
- Prep time
- 5 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 230 g Heavy Cream (36% fat content, cold)
- 40 g Powdered sugar (sifted)
- 33 g Cocoa powder (unsweeted, Dutch cocoa powder, sifted)
- 1 teaspoon Vanilla extract
- 75 g Mascarpone (optional (will stabilize the whipped cream frosting) use the 41% fat content version, cold)
Instructions
- 1
Mascarpone is an optional ingredient, however, I recommend using it. It can stabilize the whipped cream, improves its texture, and makes it harder to overwhip.
- 2
Place very cold 36% fat content heavy cream into a mixing bowl along with the sifted powdered sugar and start whipping it on medium-high speed.
- 3
When the frosting reaches sour cream consistency, add the vanilla extract, cocoa powder, and mascarpone (if using) and continue whipping for about another minute or two.
- 4
When the frosting reaches a fluffy and pipeable consistency (early hard peaks, straight after soft peaks), stop whipping immediately. If you continue whipping, the frosting will separate, get runny, and then it will turn into butter.
- 5
Use this chocolate whipped cream frosting to fill, frost, or decorate your desserts according to your recipe.
- 6
The frosting can be refrigerated for 1-2 days and should not deflate if it was whipped up correctly.