This post may contain affiliate links. Please read our disclosure policy.

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.

Chocolate Whipped Cream Frosting piped onto a chocolate cupcake and sprinkled with cocoa powder.

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

Chocolate Whipped Cream Frosting Ingredients on a linen cloth.
  • 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.

Chocolate Whipped Cream Frosting piped onto a chocolate cupcake.

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.
Chocolate Whipped Cream Frosting piped onto a chocolate cupcake and sprinkled with cocoa powder.

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

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

5 from 1 vote
Prep: 5 minutes
Total: 5 minutes
Course: Dessert
Cuisine: American
Calories: 94
Servings: 32 servings
A fluffy, velvety chocolate frosting that adds a touch of elegance to any dessert!


  • 2 cups heavy whipping cream cold
  • 1 cup mascarpone cold
  • 2/3 cup powdered sugar sifted, (or up to 1 cup for a sweeter frosting)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract


  • 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.


  • Makes ~4 cups of frosting or 32, 2-tablespoon servings.


Calories: 94kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 8mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 317IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

1 Comment

  1. David @ Spiced says:

    5 stars
    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!