Chocolate Whip Cream

Chocolate Whip Cream

One of my favorite types of whipping cream is chocolate whipping cream.  It is so delicious and rich tasting on cakes, cupcakes, pastries, in hot chocolate, and coffee too.  It is easily made by just adding to your whipping cream a very high quality of unsweetened cocoa powder and some powder sugar to sweeten it.  You can also decorate with chocolate whipping cream if you don't want to use regular whip cream to decorate.  Every one loves chocolate so you really can't go wrong using it, also depending on how rich you like your chocolate whip cream to be, you can add  as much as you like.  Some people like a mild taste of chocolate so they can add less cocoa powder to the whipping cream, and some people like a very rich taste so they can add more cocoa powder. Here are some pictures of cakes and cupcakes decorated with chocolate whip cream. The recipe and directions are below.

Cupcakes with chocolate whip cream

Cupcakes with chocolate whip cream

Chocolate ganache cake

Chocolate Ganache cake

Chocolate Yule Log or Bush Noel Cake

Chocolate Yule Log or Bush Noel Cake


1 quart or 4 cups heavy whipping cream
6 - 7 tablespoons of sifted powder sugar
6 - 9 tablespoons of high quality unsweetened cocoa powder

Equipment: Stand mixer, whipping head, sifter

Here is a step by step video demonstration. The written instructions are below.


First make sure your mixing bowl and whipping head are placed in the freezer for about 20 minutes.  This will help in the process of firmness for your whipping cream and eliminate "runny" whip cream or melting issues while decorating.  Therefore your bowl and whipping head are chilled and the results will be better for you.

1. Take 4 cups of heavy whipping cream and pour it into your stand mixer.   Start to beat at low speed so it is not splashing out of your mixing bowl.  Gradually increase your speed as the whipping cream becomes firm.

2. Once your whipping cream is semi or half way firm add your sifted powder sugar to your whipping cream.  At this time make sure you have reduced your speed to low again so the powder sugar does not fly all over your face and out of the mixing bowl.

3. Add 6 to 7 very large table spoons of powder sugar to the whipping cream.  For a sweeter taste add 8 to 10 large table spoons of powder sugar.  Add one table spoon at a time and once your done adding the powder sugar you can now add your unsweetened cocoa powder. You can add 6 to 9 tablespoons of cocoa powder depending on how rich you want the chocolate taste to be. Keep your speed on low as you add the cocoa powder.

4. Now increase speed to 10 and whip until the whipping cream starts to form peaks or pulls away from the mixing bowl and shrinks a bit. Make sure not to over beat or under beat your whipping cream. At this point your chocolate whipping cream is complete.

That's it! Enjoy your chocolate whipping cream for decorating cakes, cup cakes, desserts and other pastries. You can use this for the many cake and cupcake recipes you will find on my website and youtube channel.


  1. The chocolate whipping cream is delicious… it’s like a chocolate mousse and completely irresistible

    • I have used the chocolate whipping cream on many occasions now, I love this recipe, it is so versatile and I have used it to fill your sugar dough mini tart cases and then I decorate it with either a sliced strawberry or just a raspberry. Everyone enjoys them and they can be made in minutes. I now have a standby batch of sugar dough in our freezer, I pull it out when cookies or tarts need to be made. Then it only takes seconds to mix up your chocolate whipping cream. You have inspired me to be organised Nadia and for that I am grateful.

  2. Hi please can I have your butter icing recipe thanks

    • I will post a butter cream frosting or icing recipe soon. Make sure you are signed up for email alerts when new recipes are posted on this website.

      • Nadia can u make push pop cakes please…

  3. Hi Nadia im trying to find your recepie of the white whipping cream and I cant find

  4. hi i just join your site and i love it. am in the uk so some of the ingredients will not be similar to whats required. i want to make a red velvet cake for my friend’s birthday, i have never manage to get it right. do you mind to give me yours please. i will be ever so greatful………….

    • I recently shot a video on making a red velvet cup cake. It needs to be edited and then will be released to the public. Keep an eye out for it.

      • Nadia…I must say ur cakes are fantastic..
        I tried the chocolate cake and it was such a success…

  5. Does this hold up for long without being refrigerated .?

    • You can leave it out on a nice day not hot for about 1 hour. This is fresh cream so really keep refrigerated when not eating.

  6. Hi Nadia! I would love it if u could post a video on how to make white chocolate mousse! Please and Thank you! ♡

    • Thanks for your request. I will definitely keep that in mind for future recipes and videos. I have so many other ones that I still need to do but will try to get that done for you sometime.

  7. Nadia, How long will the whipped cream hold up in the refrigerator? Thanks! Love all your cakes, can’t wait to try making the chocolate whipped cream.

    • It can stay for up to 3 days. Beyond that, it will not be as fresh.

  8. Hi Nadia thank u ever so much for your Recipes when making the chocolate ganache which cream can I used to boiled with the chocolate what is the name

  9. Do you need to keep it covered in the refrigerator?

    • Yes, it is generally a good thing to keep it covered, so that it does not pick up odors of the refrigerator. You can simply cover it with plastic saran wrap.

  10. Hi Nadia, all your recipes look wonderful. Am trying to do one after another and will revert on results. Now would like to enquire on sugar powder. Is it also called icing sugar? I can’t find sugar powder at my home town. We have granulated sugar, snow powder (for dusting donuts) instead. If not, any alternative I could do? grateful for your kind advice. Tq

    • What is in grams for 1 cup of butter? Plse revert tq

      • Sorry you don’t need butter for this recipe. Are you referring to another recipe?

  11. Hello nadia…u use oz if in gm how sis…

  12. Hi Nadia, after I add the sugar to heavy cream, the mixture starts to become watery. Where do I go wrong here?

    • make sure you are using powder sugar (not regular sugar). add the powder sugar once your whip cream is half way firm.

  13. Your recipes are awesome…I found you on you I’m a member!!! I’m really going to enjoy trying your recipes, let you know when I do
    Thank you

    • Welcome! Yes I love the feedback so let me know how recipes turn out for you.

  14. can the whip cream be refrigerated or frozen at all to use later??

    • You can refrigerate the whipping cream for several days in the refrigerator. You can freeze the cake with the whipping cream in it, but you can’t freeze whipping cream by itself.

  15. ممكن بالعربي

    • آسف أنا لا أتكلم أو تعرف العربية. ربما يمكنك استخدام أداة تترجم مثلما فعلت هنا.

  16. Hi , I just join your site, it looks wonderful .Can I add gelatin in chocolate ganache icing so it doesn’t go watery or melt and can I make roses from that icing? And can I freeze this icing for a day and decorate the cake on another day ? I hope u gonna solve my problem.

    • Hi, no I would not add gelatin. The Ganache by it self will become hard in the refrigerator. You can keep it in the refrigerator for 1 month, just be sure to cover it well. Once you add the whipping cream to the ganache it can stay in the refrigerator for one week the most. Hope that helps. Good luck!

  17. Nadia would it be ok to use sweetened cocoa in the recipe instead of unsweetened and maybe just cut down on the amount?

  18. Hi Nadia I just finished baking the chocolate cake with whip choc frosting. I have made several chiffon cakes and your method is so much better and easier. I used to separate the eggs & make meringue and fold the batter gently into it.. But why is it that my cake always sinks in the middle when I am cooling it off. I always follow the procedures carefully. Also, how long can a whip frosting hold on hot weather because I would like to take it to an outdoor gathering. Thanks for your good recipes. Love them all.

    • Hi, make sure your measurements are accurate and the oven has been on the designated temperature for at least 20 minutes before putting the cake in the oven.

      You can freeze the cake for a few hours and then leave it out for an hour in warm weather. Good luck!

  19. Hi Nadia! im not getting the recipe of how to make whipped cream. Can u please help me. ive search a lot on your blog but could not find it. Thank you.

  20. hi there can you please tell me the ingredients used for the chocolate ganache cake recipe in grams and ML

    • Hi, please use an internet converter to help convert what you need it in.

  21. Hi I just wanted to know if it will stay on if I pipe it on the cake
    I love your recipes thank you so much for sharing them.

  22. How can you make the cake its self the main structure of it

  23. Hi Nadia! How are you?
    I would like to know the base (the foundtion) of the cake resipes. because my cake always turns out tobe too tough not fluffy at all!
    Please tell me the ditail of the resipes!
    Thank you very much!

    • Just follow the step by step detailed recipe with the video that I publish!

  24. Hi Nadia,i want to make that whip cream or the ganash you made,
    what from both will be more ok to take it out for a 25 minutes in the car?
    thank you

  25. this is a delicious chocolate cream. I’m gonna try it with chocolate cake. thanks for the recipe.

  26. why my whipping cream become liquid when i mix in to my mixer

    • It may be due to your mixing speeds and times. Also follow the directions as closely as possible, e.g. chill the bowl in the freezer before starting, etc.

  27. is there any substitute for heavy whipping cream? can i just use all purpose cream? its so hard to find in our place,, i`am from Philippines

    • Hi, use what you have in your country.

      Best wishes,


  28. Hi Nadia,

    Is it necessary to stabilize the whip cream with gelatin?

    • Hi, no never have, and never will use a stabilizer. The more you practice the easier and more perfect your results will be.



  29. Hi Nadia
    Can you tell me what sort of flour do you use for this cake?
    Thank you

  30. Hi Nadia, I tried white whipping cream and it turned out awesome, my family loved it. Thank you

  31. Your recipes are awesome nadia!! I watched almost all of ur recipes…keep baking!!

  32. hi nadia i would like to make small cake 6inch cake so wht would be the measurements.
    Thank u

    • I have not done a 6″ cake recipe yet but it’s possible I will in the future. You could always use the recipe for the 8″ and pour it into a smaller pan or make cupcakes.

  33. Can I use Fresh British Whipping Cream?

    • Yes, if that is your only selection. It should work fine!

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