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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

Keywords: Chocolate whipped cream, Whipped Cream, Whipped Cream Recipe, Whipped Cream Frosting

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