This easy chocolate whipped cream frosting recipe is lightly sweet with a rich chocolate flavor and soft, fluffy texture. It's flavored with cocoa powder and stabilized with cream cheese, so it's sturdier than classic whipped cream and a better choice for frosting and decorating cakes.

If you want a light and airy, not-too-sweet chocolate frosting for decorating cakes and cupcakes, this chocolate whipped cream frosting recipe is exactly what you need!

This recipe is a chocolate version of my popular vanilla whipped cream frosting recipe. Once again stabilized with cream cheese, this frosting is sturdier than classic whipped cream but not as heavy or sweet as American buttercream frosting. Both its texture and flavor are lighter than most other chocolate frostings, so it's perfect if a delicate chocolate frosting is what you're looking for.

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Why You'll Love This Recipe
Ingredient Notes & Substitutions
Special Equipment
Step-By-Step Recipe Instructions
Allison's Top Tips
Storage Instructions
More Frosting Recipes & Tips
Recipe
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Why You'll Love This Recipe

Light and airy texture - This recipe makes a frosting with a light and airy texture that tastes and feels just like classic whipped cream.

Sturdier than whipped cream - Unlike classic whipped cream, which isn't sturdy enough to hold its shape or support cake layers, this stabilized chocolate whipped cream includes cream cheese for added structure and stability.

Lightly sweet chocolate flavor - This frosting is less sweet than American buttercream and other frostings, so it's perfect if you find other frostings to be too rich or sweet.

Quick and easy - This recipe is simple to make in under 10 minutes with just a handful of basic ingredients.

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Recipe ingredients with labels on a white background.

Heavy Whipping Cream - Heavy whipping cream is the primary ingredient in this frosting recipe. Choose a cream labeled "heavy whipping cream" or "heavy cream" so that it contains enough fat to whip properly. And be sure to keep the cream cold, keeping it refrigerated until you're ready to add it to the recipe.

Cream Cheese - Cream cheese is used to thicken and stabilize the whipped cream frosting so that it doesn't weep. The cream cheese also adds a very subtle tanginess to help keep the frosting from being too sweet. Be sure to use full-fat block cream cheese; avoid reduced fat cream cheese, whipped cream cheese or cream cheese in a tub. And note that we're using cold cream cheese for this recipe, since we don't want room temperature cream cheese to warm the cream.

Cocoa Powder - Cocoa powder adds chocolate flavor to the frosting. I like Dutch processed cocoa powder for its dark and smooth chocolate flavor, but you can use natural unsweetened cocoa powder if you prefer.

Confectioners' Sugar - Confectioners' sugar (aka powdered sugar) adds a bit of sweetness and structure to the frosting. Don't substitute granulated sugar, which will create a gritty frosting.

Vanilla Extract - Vanilla extract enhances the flavor of the chocolate in the frosting.

Fine Sea Salt - A tiny bit of salt helps to enhance the flavor and balance the sweetness of the frosting. I recommend using fine sea salt.

Special Equipment

In addition to essential baking equipment (like a spatula), I recommend some special tools for making this recipe.

A stand mixer with whisk attachment (or large bowl and electric hand mixer), for whipping the frosting.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Whipped cream cheese in the bowl of a stand mixer.

Step 1: Beat the cold cream cheese on medium-high speed until smooth.

Chocolate cream cheese mixture in the bowl of a stand mixer.

Step 2: Add confectioners' sugar, cocoa powder, vanilla, and salt and beat on low speed until mixed. Then turn speed up to medium-high speed until smooth.

Chocolate whipped cream frosting in the bowl of a stand mixer.

Step 3: With mixer running on medium-high speed, slowly stream the heavy cream into the bowl and blend until thoroughly mixed.

Allison's Top Tips

Keep the recipe ingredients cool, especially the cream and cream cheese. The cream won't whip properly if it's not well chilled.

To help keep the frosting ingredients cool, you can chill the bowl and whisk in the freezer for 15 to 30 minutes before you begin mixing.

Be careful not to over-mix the frosting. Whip the frosting until it's just ever so slightly shy of stiff peaks. (This article explains the difference between medium peaks and stiff peaks.) Once all the cream is added, whip the frosting for no more than an extra 30 seconds.

Chocolate frosting swirl on a chocolate cupcake.

Storage Instructions

Leftover frosting can be stored in an airtight container in the fridge for up to 3 days. There's no need to re-whip the frosting before using.

Items frosted with this whipped cream frosting should also be stored in a sealed container in the fridge for up to 3 days.

More Frosting Recipes & Tips

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