Hot Chocolate Whipped Cream

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This Hot Chocolate Whipped Cream is the BEST whipped cream I’ve ever made. There are ONLY TWO simple ingredients in this Chocolate Whipped Cream. It’s so simple to make and it makes the perfect topping for cakes, cupcakes and even hot chocolate!

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A mason jar full of swirls of hot chocolate whipped cream with the piping bag laying next to it

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 with whips of hot chocolate whipped cream on top

Have you ever been intimidated to make whipped cream? Maybe it was not stiff enough, or maybe it wilted after a few hours leaving you with a soupy mesh.

I’ve been there- trust me. It something that seems so simple to make yet why doesn’t it work all the time?

I’ve made hundreds, maybe even thousands of batches of whipped cream, I could talk about it all day long, so let me share with you how you can make this amazing whipped cream recipe.

A piping bag with a swirl of hot chocolate whipped cream piped out onto the table

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.
  • I’ve played around with varying types of hot chocolate mix including Ghirardelli and a more traditional Swiss Miss packets. You’ll definitely want to use a quality hot chocolate mix since that is the primary taste in this whipped cream, but really any of them will work.
  • 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.
  • You can spread this on a cake or it’s also great for piping too. I find I am most successful piping cupcakes when I have quality piping bagsand my jumbo piping tips. Otherwise, just grab a spoon and dig right in! No one is judging over here.

A close up shot of chocolate whipped cream piped onto a white plate with a gold rim

Tips to make the best whipped cream

  • Make sure your ingredients and your bowls and whisks are COLD. 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.
  • Whipped cream needs to be whipped at high speeds- the slower you go, the longer it will take but also the weaker the whipped cream will be.
  • Don’t add the hot chocolate until you have soft peaks- this will help the whipped cream go from soft to stiff peaks once you mix in the hot chocolate
  • Use it right away, don’t store it in a container- Whether you’re frosting a cake or cupcake, it’s always best to pipe it right away, even if you aren’t eating the dessert right away. If you leave it in the bowl, it will start to wilt over time.

Sharing even more tips about making whipped cream on my post for How to Make Whipped Cream.

A teal dish filled with piped whipped cream

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 will need to spend more time whipping the cream if you are using a hand mixer.

Can I make this ahead of time?

Yes, you can make it ahead if time, but it’s always best to pipe it (or spread it) right away, even if you aren’t eating the dessert immediately. If you leave it in the bowl, it will start to wilt over time.

I’ve also played around with various versions of flavored hot chocolate including cake batter and cinnamon maple. The hot chocolate whipped cream and cake batter version are more mousse-like in texture than a traditional whipped cream. Due to the amount of powdered ingredients involved, it becomes much thicker.

Ever since I’ve first made my hot chocolate whipped cream, I’ve found various ways to incorporate it into my baked goods. It makes a great topping for cakes and cupcakes and even cookies.

A close up shot of a glass mason jar piped full of hot chocolate whipped cream

Recipe to use with Hot Chocolate Whipped Cream

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A mason jar full of swirls of hot chocolate whipped cream with the piping bag laying next to it

Hot Chocolate Whipped Cream

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Makes about 2 cups

Description

This Hot Chocolate Whipped Cream is the BEST whipped cream I’ve ever made. There are ONLY TWO simple ingredients in this Chocolate Whipped Cream. It’s so simple to make and it makes the perfect topping for cakes, cupcakes and even hot chocolate!

Ingredients

  • 1 C heavy whipping cream
  • 1/2 cup (3 packets) powdered hot chocolate mix

Instructions

  1. Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold. Pour the heavy whipping cream into mixing bowl and beat on high for 2 minutes or until soft peaks form.
  2. 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.

Notes

  • 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
  • Use a piping bag to frost cupcakes or cookies or spread over cooled cakes.
  • Category: Frosting

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

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49 Responses
  1. 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. 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!

  2. 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!

  3. 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? .

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