This chocolate whipped cream is light, fluffy, and easy to make with just a few ingredients. It adds a smooth chocolate flavor to any dessert.
This quick and easy whipped cream is made in minutes in the food processor. It's superb with fresh berries and also works beautifully as frosting for cakes and cupcakes. But most of all, I like to eat it on its own in a dessert bowl. It's like eating a creamy, fluffy chocolate mousse!
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Heavy whipping cream: You can use one without any gums or thickeners, but make sure it's labeled as "whipping" cream. You want it to have enough fat.
- Vanilla extract: Sometimes, I use a tablespoon of brandy instead, as shown in the video below. Another great variation is to use different flavor extracts. Instead of 1 teaspoon of vanilla extract, I sometimes use ½ teaspoon of coconut extract, almond extract, or orange extract.
- Sweetener: I use stevia glycerite. I like the glycerite formulation because it nearly eliminates the bitter aftertaste typical of stevia. If you're OK with more carbs, use powdered sugar.
- Unsweetened cocoa powder: It's best to use Dutch-processed cocoa powder. It's milder and less acidic than natural cacao powder.
Instructions
You can make this dessert right in your food processor! The food processor makes excellent, thick whipped cream - no elbow grease required. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
You simply place all the ingredients in your food processor bowl in no particular order.
Process them into whipped cream. This should take about one minute.
Transfer to a bowl and serve.
Recipe Tips
- It's easy to use the food processor in this recipe. But since it's so efficient, keep an eye on it and try to avoid over-whipping. If you over-whip and end up with thick chocolate butter (still delicious but not what we're going for here), try whisking in 2 more tablespoons of heavy cream.
- Once the mixture reaches soft peaks, pause and adjust the sweetness or cocoa as needed. These small tweaks work better and have a stronger effect before the cream fully sets.
- If not using stevia, it's best to use a powdered sweetener (including powdered sugar if you're OK with more carbs). A granulated sweetener could give the whipped cream a grainy mouthfeel.
Recipe FAQs
You can use cocoa powder. It mixes well into the heavy cream, and the dessert turns out wonderfully smooth and delicious.
Yes. You can whip it the old-fashioned way. Use a metal bowl. Chill the bowl and mixer attachments for 15 minutes in the freezer - heavy cream whips best when very cold. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, vanilla extract, stevia, and cocoa powder on medium-high speed for 3-4 minutes or until soft peaks form.
It likely went past stiff peaks. Chocolate thickens the mixture faster than plain cream, so stopping sooner than you think can help keep it smooth. If it's already over-whipped, add 2 tablespoons of heavy cream and process for just a few seconds.
You can store it in an airtight container in the fridge for a couple of days, but it's best to make it on the day you plan on serving it. I don't recommend freezing it.
Serving Suggestions
You can use this whipped cream as frosting for cakes and cupcakes. It's perfect with any of the following:
- Chocolate cupcakes
- Peanut butter mug cake
- Keto coconut cake
- Mini cheesecakes
- Almond flour cake
- Coconut four cake
I also like it as a topping for homemade frozen yogurt. Sometimes, I serve it with berries for a simple yet elegant dessert.
Recipe Card
Chocolate Whipped Cream
Video
Ingredients
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ teaspoon stevia glycerite - or 3 tablespoons of powdered sugar if you're Ok with the carbs
- 2 tablespoons cocoa powder - unsweetened, processed with alkali
Instructions
- Place the heavy whipping cream, vanilla, sweetener, and cocoa powder in your food processor bowl.
- Process on high for about one minute, until the mixture magically turns into thick whipped cream. If needed, stop once to scrape the sides and bottom of the food processor bowl.
- Transfer the whipped cream to a bowl and serve with berries or use it to frost cakes or cupcakes.
Notes
- You can use heavy cream without any gums or thickeners, but make sure it's labeled as "whipping" cream. You want it to have enough fat.
- You can replace the stevia with 3 tablespoons of a powdered sweetener. Please don't use a granulated or liquid sweetener. The nutrition info assumes that stevia was used.
- It's best to use Dutch-processed cocoa powder. It's milder and less acidic than natural cacao powder.
- It's easy to use the food processor, but since it's so efficient, keep an eye on it and try to avoid over-whipping. If you over-whip and end up with thick chocolate butter (still delicious but not what we're going for), try whisking in 2 more tablespoons of heavy cream.
- You can store this whipped cream in an airtight container in the fridge for a couple of days, but it's best to make it on the day you plan on serving it. I don't recommend freezing it.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Angie says
Very good! I used the kitchen aid and omitted the stevia. I ate it with partially frozen blueberries and it was delicious and satisfied my sweet tooth as I’m on a sugar free meal plan.
Vered DeLeeuw says
Wonderful, Angie! I'm so glad you enjoyed this recipe. Thank you very much for taking the time to leave a review.
harry says
Hi
can i mix the heavy cream on low for a few min and then add the rest of the ing?
my heavy cream becomes stiff very quickly even on low
i wouldnt even try medium speed. it will turn to butter,
Vered DeLeeuw says
Hi Harry,
I love your question because it highlights how, even when a recipe is meticulously tested and written, people should adjust it to their own kitchen, equipment, ingredients, and climate.
So, the answer is yes - you know your ingredients better than I do, and it's a great idea to adjust the recipe accordingly.
Linda Hagerty says
Can you suggest a substitute for a food processor? Looking forward to trying!
Vered DeLeeuw says
Hi Linda,
You can whip it the old-fashioned way. Use a metal bowl. Chill the bowl and mixer attachments for 15 minutes in the freezer - cream whips best when very cold. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, vanilla extract, stevia, and cocoa powder on medium-high speed for 3–4 minutes.