Chocolate Whipped Cream Frosting

Chocolate Whipped Cream Frosting is a luscious alternative to traditional buttercream that adds an elegant finish to any dessert. Picture a velvety, rich layer that’s light but indulgent, ideal for dressing up everything from cupcakes to layered cakes.

This recipe strikes that delicate balance between richness and fluffiness, requiring just a handful of ingredients to create something truly special. Mascarpone stabilizes the frosting and adds luxurious depth and body to the whipped cream, while cocoa infuses a deep chocolate essence. A splash of vanilla extract ties all the flavors together for an effortlessly elegant topping that comes together in just 5 minutes.

Chocolate Whipped Cream Frosting Ingredients

• Heavy Whipping Cream: Look for cream with a high fat content, ideally 36%, to ensure that it whips up thick and maintains its structure.
• Mascarpone: Choose a quality brand of mascarpone cheese that has a smooth texture and is free of lumps. It should be thick, creamy, and have a subtly sweet and tangy flavor.
• Powdered Sugar: Be sure to use fresh powdered sugar (also called confectioners sugar); as it ages, it can absorb moisture and clump. 
• Unsweetened Cocoa Powder: Opt for a high-quality cocoa powder for a rich and robust chocolate flavor. The best cocoa powders have a darker color and a more intense chocolate aroma.
• Vanilla Extract: Use real vanilla extract rather than imitation for a pure, complex flavor. 

What is stabilized frosting?

Stabilized frosting holds its shape longer and has a lush consistency ideal for decorating cakes and cupcakes that you plan to make in advance (like Crepe Cake). Creamy and subtly flavored mascarpone cheese is a secret weapon in achieving this stability. Its rich, thick nature fortifies the frosting, allowing it to maintain its silky structure without weeping or melting away.

6 Mistakes to Avoid

1. Overbeating the Cream: Whip just until stiff peaks form. Overbeating can create a buttery consistency.
2. Using Low-Fat Mascarpone: Stick with full-fat mascarpone for the right texture and stability.
3. Ignoring Temperature: Both the heavy cream and mascarpone should be cold for proper whipping.
4. Adding Powdered Sugar Un-sifted: Sift your powdered sugar to avoid any lumps in your frosting.
5. Forgetting to Taste: Adjust the sweetness and cocoa levels to your liking before finishing.
6. Storing Improperly: Keep refrigerated until use and avoid leaving at room temperature for longer than 2 hours.

How to Store + Convenience Tip!

Store frosting in an airtight container in the refrigerator for up to 2 days. Avoid freezing as the texture won’t hold up once thawed. Or, for convenience and readiness for use, you can store it directly in a piping bag. After filling the bag, tightly twist the open end and secure it with a clip or rubber band. Store in the refrigerator, standing upright if possible, to prevent any frosting from escaping.

More Fantastic Frosting Recipes

• Stabilized Whipped Cream Frosting
• Cream Cheese Frosting for Cinnamon Rolls
• Fluffy Vanilla Buttercream Frosting

How to Make Chocolate Whipped Cream Frosting

In a stand mixer with the wire whip attachment or using a handheld mixer in a large bowl, whip frosting ingredients on high until stiff peaks form, 2 to 3 minutes. Use immediately for decorating or cover and refrigerate if preparing in advance.