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

Hot Chocolate Whipped Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups
  • Category: Frosting
  • Method: Mixer
  • Cuisine: American


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!


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


  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.


  • 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