Are you looking for a light, creamy and fluffy chocolate frosting? Then your search ends here! This chocolate whipped cream frosting is a perfect recipe for anyone who wants a light and airy frosting for their desserts.
As much as I love chocolate ganache, I don’t always prefer using it for my cakes and cupcakes. It’s rich, dark and dense, which you may like some days and others you may not.
That is why I prefer a few other chocolate frostings that have different textures and chocolate levels as compared to truffle ganache.
Chocolate whipped cream frosting has a mousse-like texture, which makes it quite fluffy and light. It doesn’t leave you feeling heavy and is perfect for frosting any dessert.
Why You’ll Love This Recipe?
- Minimal Ingredients: Needing only five ingredients, you can pull this frosting off anytime. You don’t need unique ingredients, but just the staple ones, which are almost always present in a Baker’s kitchen.
- Light Texture: Since it’s made using heavy whipping cream, it’s beaten to incorporate air, making it fluffy. This gives it a perfect mousse-like smooth texture without it being dense.
- Chocolatey: Since the frosting has natural cocoa powder and some melted dark chocolate as well, it provides a decadent chocolate flavour. You will love it with your desserts, or you may even eat a spoonful just like that.
Important Ingredients Used In The Recipe
- Heavy Cream: Look for good quality heavy whipping cream which has a minimum of 35% fat content. Any cream that has a lower fat percentage won’t whip up properly.
- Natural Cocoa Powder: It provides a nice colour and subtle chocolate flavour to the frosting without making it too strong. You can use Dutch-processed cocoa powder if you prefer a darker chocolate taste.
- Dark Chocolate: I have used Belgian dark chocolate by Van Houten, which is 46.5% dark. Since it’s semi-sweet, it doesn’t make the frosting too dark or too sweet.
- Icing Sugar: Unlike non-dairy whipping cream, Heavy cream does not have sugar in it, so we need icing sugar for the sweetness. Always sieve the sugar before using.
- Vanilla Essence: It will help accentuate the overall flavour complexity of the frosting. Using a good brand oil-based or extract form vanilla is recommended.
How To Make Chocolate Whipped Cream Frosting
Preparation: Gather and measure all ingredients required to make the frosting. You can find the detailed list of ingredients with their quantities and instructions in the recipe card below.
Make Frosting mixture: Mix heavy whipping cream, cocoa powder, icing sugar and vanilla essence in a large bowl. Mix and beat this until well combined. We are not looking for peaks here.
Add Melted Chocolate: Now add melted dark couverture chocolate to the mixture and beat. Continue beating until the entire chocolate is incorporated, and you get soft peaks.
Ready to Use: Transfer it to a piping bag and use it as per your requirement.
Chef’s Tips For The Recipe
Use Sifted Ingredients
It is crucial that you sift cocoa powder and icing sugar before adding them to the heavy cream. Sifting will ensure smooth incorporation and eliminate the chances of having any lumps.
Tip For Chocolate
When adding the melted chocolate to the cream mixture, ensure it is slightly warm and not completely cool. If you add cold chocolate to cold cream, it will seize, and you will end up having small chocolate bits.
How To Store Chocolate Whipped Cream Frosting
I would recommend to make the frosting when you need it. In case you have to prepare it ahead of time or you have leftovers, then you can store it in an airtight box in the refrigerator and use it within 4-5 days.
More Easy Recipes
You will be amazed at how tasty these frosting recipes are! They are a must-try:
Frequently Asked Questions
Yes, you can use this frosting to layer your cakes and frost with it. You can even do some simple piping designs.
Although it is stable enough to be used for filling and frosting. In case you want more stability, you add a little bit of beaten cream cheese to it. It will give more strength to the frosting. However, this will alter the taste and texture of the frosting.
You may use milk chocolate if you prefer sweeter chocolate.
Non-dairy cream has sugar present in it, so you will have to add sugar only if it seems needed after tasting the frosting.
- 200 g Heavy cream
- 20 g Natural cocoa powder
- 30 g Melted dark couverture
- ¼ tsp Vanilla essence
- 100 g Icing sugar
- Take heavy cream, vanilla essence, natural cocoa powder, and icing sugar in a large mixing bowl. Mix and beat until all the ingredients are combined thoroughly.
- Next, add melted chocolate (slightly warm) and beat again until it reaches soft peaks.
- Prep Time: 5 to 7 minutes
- Cook Time: 10 minutes