A light, airy chocolate whipped cream frosting for cakes and cupcakes. Best with Ugandan vanilla (bold, chocolatey, smoky); any pure vanilla works. Makes about 4 cups; frosts 24 cupcakes or a two-layer 8-inch cake.
Chocolate Whipped Cream Frosting
Baking
Frostings fillings toppings
Origin: Ugandan
Vanilla: Extract
Easy
A light, airy chocolate whipped cream frosting for cakes and cupcakes. Best with Ugandan vanilla (bold, chocolatey, smoky); any pure vanilla works. Makes about 4 cups; frosts 24 cupcakes or a two-layer 8-inch cake.
Prep
15 min
Cook
—
Total
15 min
Yield
24 cupcakes
Diet
—
Ingredients
Adjust yield
cupcakes
Ingredient amounts change with yield. Follow the recipe instructions for times, temperatures, and equipment.
- 2.0 cups (480.0 ml)heavy cream, cold
- ½ cup (60.0 g)confectioners' sugar, sifted
- ⅛ tspfine sea salt
- ⅓ cup (28.0 g)unsweetened cocoa powder, sifted
- 2.0 tsp (10.0 ml)VanillaGoods pure vanilla extract
Make it at home
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Instructions
- Whisk the confectioners' sugar, cocoa powder, and salt into the cold cream and let stand for 10 minutes to hydrate.
- Add the vanilla and whip on medium-high speed to stiff peaks, 2 to 4 minutes. Stop as soon as the peaks hold; overwhipped cream turns grainy.
- Frost a completely cooled cake or cupcakes and refrigerate until serving.
Tips
- For frosting that holds longer, beat in 4 ounces of cold mascarpone with the sugar.
- Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
- Best vanilla for this: Ugandan (bold, chocolatey, smoky), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
- Storage: Refrigerate frosted cakes and serve within 2 days.
Recipe FAQ
How long does it take to make chocolate whipped cream frosting?
Plan on 15 minutes of prep. It makes about 4 cups; frosts 24 cupcakes or a two-layer 8-inch cake.
How should I store chocolate whipped cream frosting?
Refrigerate frosted cakes and serve within 2 days.
Can I use a different form of vanilla?
use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
81
Calories / serving
7.3g
Fat
3.8g
Carbs
0.7g
Protein
3.1g
Sugar
Whole recipe (24 servings): ~1944 cal · 175g fat · 91g carbs · 17g protein · 74g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 81 calories
What it takes to burn one serving
- Brisk walking 15 min·0.9 mi·~1750 steps
- Walking uphill or incline treadmill 11 min·0.6 mi·~1100 steps
- Moderate cycling 8 min·1.6 mi
- Swimming laps 11 min
- Jogging 8 min·0.7 mi·~1300 steps
- Stair climbing 7 min·~650 steps
- Dancing 13 min
- Bodyweight circuit training 8 min
- Cleaning, errands, or playing with the dog 19 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
Made with VanillaGoods
Browse available VanillaGoods products below. Check each product's origin and form against the ingredient list; these recommendations do not change the recipe's quantities or preparation method.
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