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Hot Chocolate Whipped Cream

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This Hot Chocolate Whipped Cream is the BEST whipped cream I’ve ever made. With only two simple ingredients, it makes the perfect topping for cakes, cupcakes and of course hot chocolate!

2 Ingredient Hot Chocolate Whipped Cream

Homemade whipped cream has to be one of the tastiest, easiest additions to any dessert and I love experimenting with all different flavors of whipped cream. This Hot Chocolate Whipped Cream is a twist on a traditional chocolate whipped cream recipe!

The great thing about a hot chocolate whipped cream vs a regular chocolate whipped cream is that hot chocolate version tends to be smoother and more milkier. This is because cocoa powder is unsweetened and can be bitter if too much is used without something like vanilla extract or powdered sugar for added sweetness.

A wire whisk attachment with chocolate whipped cream on top

How to Make Hot Chocolate Whipped Cream

There are two simple ingredients: Heavy Whipping Cream & Powdered Hot Chocolate Mix – the same kind you would use to make yourself a hot chocolate at home.

  1. Chill: Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold.
  2. Beat to soft peaks. Pour the heavy whipping cream into the chilled bowl and beat on high for about 2 minutes or until soft peaks form.
  3. Add hot cocoa mix, mixing on low speed just until incorporated, and then increase speed to high and continue to beat until stiff peaks form. Use right away and then keep refrigerated.
A white plate with piped chocolate whipped cream

Tips for The Best Whipped Cream

  • Cold Ingredients and bowls. I always recommend throwing the bowl and the whisk in the freezer or fridge for 5-10 minutes. I prefer to use a metal mixing bowl because it stays colder and helps keep the cream nice and cold.
  • Whip at a high speed. This is especially important if you are having trouble reaching soft or stiff peaks. Try increasing the mixing speed.
  • Whip to soft peaks first. Before adding the hot chocolate, be sure you have whipped it until it’s thickened to soft peaks. This will help to prevent it from wilting.
Piped chocolate whipped cream next to a piping bag

Common Questions

What the difference between heavy cream and heavy whipping cream?

While heavy cream and heavy whipping cream are nearly the same, both containing milkfat of at least 36%, heavy whipping cream is better for making whipped cream because it holds it shape much better. Heavy whipping cream also seems to be a bit thicker, I only use heavy whipping cream.

Can I use a hand mixer?

Yes, you can use a hand mixer but it makes it harder to get the same stiffness that you can achieve with a stand mixer because the stand mixer has more power. You’ll need to spend more time whipping the cream if you are using a hand mixer.

What type of hot chocolate can I use?

Truly any type will work. You can use packages of Swiss Miss or something fancier like Ghirardelli.

Why is it grainy?

Hot chocolate is meant to dissolve in liquid, so it may seem grainy in texture at first, but as it sets, it will be smoother.

Make Ahead and Storage Instructions

I recommend using it right away, because after it’s been in the refrigerator for 24 hours, it doesn’t have the same consistency, and likely will not be useable for frosting or decorating with.

Once prepared, or if you plan to use it as a topping for dessert, it should be kept refrigerated.

Way to Use It

This whipped cream is so stable! You can use to top everything from hot chocolate to cupcakes and cakes.

I’ve used it for my Christmas-themed Peppermint Red Velet Cake, and my favorite ultra decadent Triple Chocolate Poke Cake. You could also use it to pair with a Chocolate Ice Cream Cake.

A glass jar with piped chocolate whipped cream

More Whipped Cream Recipes You’ll Love

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A glass jar with piped chocolate whipped cream next to a piping bag.

Hot Chocolate Whipped Cream

  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups

Description

This Hot Chocolate Whipped Cream is the BEST whipped cream I’ve ever made. With only two simple ingredients, it makes the perfect topping for cakes, cupcakes and of course hot chocolate!

Ingredients

  • 1 cup (236ml) Heavy whipping cream
  • 1/4 cup– 1/2 cup (or 13 packets) Powdered hot chocolate mix

Instructions

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form.
  2. Add the powdered hot cocoa mix, mixing on low speed just until incorporated, and then increase speed to high and continue to beat until stiff peaks form. Use right away and then keep refrigerated.

Notes

  • For a thicker whipped cream, using 1/2 cup of hot chocolate.
  • The type of hot chocolate you use will affect the taste. For a richer, dark chocolate taste, I recommend Ghirardelli Double Chocolate Hot Cocoa mix. I also tried this with Swiss Mix hot chocolate packets.
  • 3 packets equals ½ cup. 1 packet is equal to .73oz or 2 1/2 tablespoons which is a little less than 1/4 cup
  • Category: Frosting
  • Method: Mixer
  • Cuisine: American

Leave a Comment

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57 Responses
  1. Jennifer Leon

    Tried this frosting today and it is totally yummy and so easy. My Granddaughters (the guinea pigs 😆) loved it. Today is the last day of summer school and I’m a bus driver. I made larger chocolate chip cookies in disposable baking tins with lids and piped the frosting on.

      1. Amall

        I definitely recommend. It came out beautifully, was easy to double, and it was seamless to make alergen friendly.






    1. Julianne - Beyond Frosting
      Beyond Frosting

      It will keep it shape but it needs to be refrigerated and should not be exposed to the heat or humidity as it’s still a whipped cream frosting

  2. Katyy

    Hi this recipe is exactly what I’ve been looking for a filling for my cupcakes for a potluck. I want to do the hot chocolate peppermint. Can you please tell me what to use and how much to get thr peppermint flavor? Thank you

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Katyy, I would start with maybe 1/4 teaspoon and then add 1/4 teaspoon at a time until you like the flavor. Peppermint can be a little over bearing so I think it’s best to ease your way in!

  3. Ellen

    Hi there, just would like to know how many cups will this produce after whipping or like how many 3oz cupcakes can it cover? I am now very eager to try this one, looks so yummmmyyyy!

  4. hi

    Hi what do you mean by hot cocoa ? In australia hot cocoa is.milk and quick chocolate and you heat it up to.make hot chocolate? .

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi there! Do you have a dry cocoa mix that you mix with the milk? That is what a hot cocoa mix is.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Ely. Yes, you can use Cocoa powder. You will need to adjust the amount according to your desired taste buds, but you will not need as much cocoa powder as you would hot chocolate powder since the taste is much strong. Offset the bitterness of your chocolate with vanilla extract.

  5. Cathy Ebert

    Does the hot chocolate mix act as a stabilizer or does a stabilizer need to be added when using as a frosting?

  6. Jamie

    Just made this trying different recipes for halloween treats. Replaced the hot chocolate with pumpkin spice (different flavored hot coco) on a rich chocolate cupcake. Turned out great! Would suggest with the pumpkin spice useing 1/3 cup rather than half it’s very sweet!

  7. Cindy

    Whipped cream can also be frozen to use at a later time. If you whipped cream is in the refrigerator, it is not going to separate.

  8. amélie

    hello,

    i am from france and i don’t really understand: i was wandering if your “hot chocolate mix” is a kind of a mixture that you buy in shop or is it chocolate that you’ve melted?

    thanks!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi there. Hot chocolate mix is powdered how chocolate that you mix with milk to make a hot chocolate. I buy it at the grocery store.

  9. BBGrammy

    I’m thinking about how whipped cream separates if you keep it overnight. Would leftover cupcakes filled with this frosting get soggy if kept in the fridge? Or does the chocolate mix stabilize the cream?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi there- I believe the hot chocolate mix helps to stabilize the whipped cream. I have made this multiple time on desserts and poke cakes that are left overnight and there is no sogginess. I have also kept this in a tupperwear for 2 days and it is still good!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Robin, I have not, but I am sure it would be just fine. You could add a tiny bit of vanilla extract or unsweetened cocoa powder too.

  10. Erlene

    I absolutely LOVE your blog. I changed up your Peppermint Hot Chocolate cupcake recipe a bit and topped it with this Hot Chocolate Cream…it’s sooooo good. It was so good that I posted about it…lol. Thanks for the great recipe. It’s definitely a keeper for us.

  11. Kim

    I just recently found a recipe for stabilized whipped cream that uses cream cheese. I think I will make that and add the hot chocolate. The other combinations listed sound really good as well!

    1. beyondfrosting

      Hi Maggie, it will depend on the speed of your mixer and how cold you heavy cream it. It will take several minutes for the heavy cream to start forming from a liquid to a “solid” and then another minute or two until you see the stiff peaks form.

  12. AdvocareMama

    I’ve been making this for years! It’s also really good with ANY other powder mix! Try cappuccino powder with the whipped topping or to make it even easier i ise cool whip sometimes! A really good one on top of apple cake is to mix cool whip with hot apple cider mix! Lemonade mix is good too! The possibilities are endless! If you let it set in fridge over night it won’t be grainy!

    1. Susie

      YUM! Cappuccino on a chocolate cake or cupcakes! But couldn’t you dissolve the powder in a bit of the cream before whipping it to avoid graininess–rather than having to let it sit overnight?

      1. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Susie- I am not sure, I haven’t tried that before but it sounds like a great idea! The powder helps to give the whipped cream a little bit of body as well.

      1. melinda Adkins

        I have been using Hersey coco & sugar to make my hot chocolate, can i use this combination instead of the packets?

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Melinda, I often use cocoa powder and powdered sugar to make a chocolate whipped cream so I am sure that would be fine. I would use powdered sugar instead of granulated sugar though.

  13. Charlie

    Hello!
    This looks so very good!

    I do have a question.

    Does the hot chocolate mix make the whipped cream grainy?

    Have a Joyful Day and a New Year filled with blessings :~D

    Charlie

    1. beyondfrosting

      Hi Charlie,

      At first it appears to be grainy, but if you stick it in the fridge for a bit to let it stiffen up it will go away! Thanks for stopping by!

  14. shelly (cookies and cups)

    Do you know I was thinking about doing this! You beat me to it! Looks so great 🙂 Thanks for linking up!

    1. beyondfrosting

      Thank you Shelly! I am so honored you stopped by! Thanks for creating such a fun contest. I recently also saw your Hot Chocolate Frosting and I can’t wait to try it!

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