Whipped Chocolate Cream Icing
Indulge in the luscious, airy texture of Whipped Chocolate Cream Icing, a decadent twist on classic frosting that's perfect for elevating your desserts. Made with just five simple ingredients—heavy whipping cream, powdered sugar, unsweetened cocoa powder, vanilla extract, and a pinch of salt—this frosting comes together in just 10 minutes and offers a rich yet light chocolate flavor. The secret lies in chilling the mixing bowl and whisk beforehand, ensuring a fluffy, stable whip with velvety peaks. Ideal for frosting cakes, cupcakes, or topping your favorite desserts, this recipe is a quick and versatile solution for any sweet craving. Plus, its subtle sweetness and airy finish complement nearly any treat without overwhelming it. Whipped to perfection, this chocolate cream icing is an irresistible final touch!
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Recipe Information
Ingredients
- 2 cups Heavy whipping cream
- 0.5 cup Powdered sugar
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
Place the mixing bowl and whisk attachment in the refrigerator for 15 minutes to chill before starting.
In a small bowl, sift together the powdered sugar and cocoa powder to ensure there are no lumps. Set aside.
Remove the chilled mixing bowl from the refrigerator. Pour the heavy whipping cream into the bowl.
Start mixing the cream on low speed with an electric mixer or stand mixer. Gradually increase the speed to medium-high as it starts to thicken.
Once the cream begins to form soft peaks, reduce the speed to low and slowly add the powdered sugar and cocoa powder mixture, one tablespoon at a time.
Add the vanilla extract and salt while continuing to mix on low speed to incorporate.
Increase the speed back to medium-high and whip until stiff peaks form, being careful not to overwhip as the cream may turn grainy.
Taste the whipped chocolate cream icing and adjust sweetness or chocolate flavor by adding a bit more powdered sugar or cocoa powder, if desired.
Use immediately to frost cakes, cupcakes, or desserts. Store any leftovers in an airtight container in the refrigerator for up to 24 hours.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 455 mg | 20% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 60.4 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
