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.
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.
- Chill: Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold.
- 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.
- 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.
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.
Common Questions
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.
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.
Truly any type will work. You can use packages of Swiss Miss or something fancier like Ghirardelli.
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.
More Whipped Cream Recipes You’ll Love
- Mascarpone Whipped Cream
- Cereal Milk Whipped Cream
- Strawberry Whipped Cream
- Cinnamon Maple Whipped Cream
Hot Chocolate Whipped Cream
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups
- Category: Frosting
- Method: Mixer
- Cuisine: American
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 1–3 packets) Powdered hot chocolate mix
Instructions
- 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.
- 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
I just made this today. I used swiss miss dark chocolate hot cocoa. It is so delicious and not overly sweet, which I like. Can’t wait for daughter’s to try it. Never buying store bought again.
Amazing Linda! Thank you so much!
I am going to try making this using After Eight Hot Chocolate mix! I think the minty flavor will be amazing! Anything that doesn’t get eaten right away will be piped into bite-sized portions and frozen.
Love the idea to freeze the extra portions!
So good! Best part is only 2 ingredients. Going to be my go to for when I’m craving sweets. Thanks for this!
Awesome! Thank you Julie!
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.
That sounds amazing Jennifer! Thank you so much!
I definitely recommend. It came out beautifully, was easy to double, and it was seamless to make alergen friendly.
Happy to hear that! Thank you so much!
Will the hot chocolate cream stay stiff on cake or will it wilt?
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
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
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!
How long takes to get that consistency? Mine never looks like that! I whipped for 10 min total time. Thanks
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!
Hi Ellen, for 24 cupcakes, I use at least 1 1/2 heavy whipping cream 8or so packets of hot chocolate
This recipe sounds amazing! How much frosting will this yield? I really want to use it as a cupcake filling.
Love love LOVE this! Perfect for the holidays 🙂
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? .
Hi there! Do you have a dry cocoa mix that you mix with the milk? That is what a hot cocoa mix is.