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.
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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
- Overbeating the Cream: Whip just until stiff peaks form. Overbeating can create a buttery consistency.
- Using Low-Fat Mascarpone: Stick with full-fat mascarpone for the right texture and stability.
- Ignoring Temperature: Both the heavy cream and mascarpone should be cold for proper whipping.
- Adding Powdered Sugar Un-sifted: Sift your powdered sugar to avoid any lumps in your frosting.
- Forgetting to Taste: Adjust the sweetness and cocoa levels to your liking before finishing.
- 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.
Recipe Video
Chocolate Whipped Cream Frosting
Ingredients
- 2 cups heavy whipping cream cold
- 1 cup mascarpone cold
- ⅔ cup powdered sugar sifted, (or up to 1 cup for a sweeter frosting)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Add heavy cream, mascarpone, sugar, cocoa powder and vanilla extract to the bowl of a stand mixer fitted with the wire whip attachment (or in a large mixing bowl using a handheld mixer), whip on high until stiff peaks form, 2 to 3 minutes. Use immediately (to pipe with piping bag or spread on), or cover and refrigerate for up to 2 days.
Notes
- Makes ~4 cups of frosting or 32, 2-tablespoon servings.
Chocolate whipped cream is one of those recipes that's so easy to make, but it always gets that extra eyebrow raise when you make it at home. I love it! Thanks for sharing, Marissa!