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
Can I use cocoa powder instead of hot chocolate mix and do you any sugar to it? If so which kind and how much
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.
Does the hot chocolate mix act as a stabilizer or does a stabilizer need to be added when using as a frosting?
Hi Cathy, the hot chocolate mix will stabilize this. I have never used a gelatin with my whipped creams!
Looks amazing and so easy!
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!
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.
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!
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.
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?
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!
Have you tried using sugar free Swiss Miss mix?
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.
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.
Thank you!! The Hot Chocolate whipped cream makes a perfect topping for these cupcakes!
Looks like it would be good as a dollop in a mug of hot cocoa
Absolutely!
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!
That sounds good! Let me know how it turns out!
It looks delicious. I have put it on my next baking to-do list 🙂
It is! Thanks for stopping by!
How long should you whip it for until it forms stiff peaks?
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.
Does it melt if left out for a long period of time?
Hi Lori,
Since it is whipped cream I don’t recommend leaving it out for an extended period of time.
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!
Oh my gosh!! What good combinations! The lemonade one sounds awesome!!
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?
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.
Thanks for sharing this….can’t wait to make it.
Hi Karen, thanks for stopping by! I think you will really enjoy it!
This looks delicious! This would be so lovely on some hot cocoa — double the chocolate!
I like your thinking!
I have been using Hersey coco & sugar to make my hot chocolate, can i use this combination instead of the packets?
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.
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
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!
That wisk alone looks so tantalising.
Do you know I was thinking about doing this! You beat me to it! Looks so great 🙂 Thanks for linking up!
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!