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Chocolate Whipped Cream Recipe for Dispenser
Chocolate is the key to my heart in any situation, as you may be able to tell from the amount of chocolate-based dessert recipes I have on the site! Additionally, I also love whipped cream. Whether I add it onto pies or onto hot drinks like hot chocolate or my favorite coffees (particularly a good Starbucks Cafe Mocha!), whipped cream makes everything better!
With that being said, what happens when you put chocolate and whipped cream together? Chocolate whipped cream! It’s not something I’ve made often, but when I make my regular whipped cream I most certainly do get tempted to throw in some chocolate. Today was the perfect day to do it!
This simple recipe can be prepared in a matter of minutes and you’ll get a cool chocolatey treat to top your favorite desserts any time you want! Check out the number of recipes you can use this easy Chocolate Whipped Cream recipe for later on in this post! If you’ve got a chocoholic in your household, then surprising them with this chocolate delight in a cup or on a plate will definitely put a smile to their face! This simple whipped cream with chocolate will enhance all of your sweet goodies that you can make as part of your Live to Cook one-month cooking challenge! Get your cooking journey started for free by signing up to my newsletter, plus you’ll have all of my new recipes sent right to your inbox!
If you want to see how quickly this Chocolate Whipped Cream recipe comes together (especially if you have a whipped cream dispenser!), then be sure to watch the video! If you’re not already, please subscribe to my YouTube channel and press the bell button to be notified when all of my video recipes are live! Let’s get mixing!
Why You’ll Love This Chocolatey Whipped Cream Recipe
If you’re on the fence of why you need to make your own whipped cream today (especially chocolate!), then this list should really convince you!
- Speedy: Of course the fastest method would be the whipped cream canister recipe, but even if you are making this whipped cream by hand or with a stand mixer, it should only take a few minutes to prepare!
- 4 staple ingredients: You most likely have everything on hand already, so you won’t have to run to the store to get anything!
- Fun: I always find making my own whipped cream lots of fun, whether it’s by hand, in a stand mixer, or in a dispenser. Whipped cream makes everyone happy!
- Versatile purposes: Check out later on in this post for plenty of ideas to use your whipped cream!
- Natural ingredients: No chemicals or stabilizers are added here, and I don’t really think you need them!
- Chocolate heaven: Oh goodness, there is an actual taste in homemade whipped cream! By using the vanilla bean paste, you see and taste the vanilla, so it’s like having French vanilla ice cream in the form of whipped cream. Yum!
What Sweetener Should I use?▼
Honestly you can use whatever sweetener you want! Fromtable sugar to brown sugar, honey, cane sugar, agave syrup, maple syrup or even Splenda or Stevia, they’ll all do the same. If you’re using a powdered sweetener and you’re whisking by hand, it may just take a bit longer to dissolve.
What Cocoa Powder Should I Use?▼
Cocoa powder comes from fermented and roasted cacao beans. You get liquid that can be used to make fine chocolates or chocolate bars, or you can press out the majority of the fat (cocoa butter) to get cocoa powder. There are actually eight types of cocoa powder, which you can read about the more niche types here, but here are the three main types:
- Natural cocoa powder: This is the most common type of cocoa powder that would be called for in most recipes. You’ll notice that natural cocoa powder has a lighter color than Dutch-processed cocoa powder. In this type of cocoa powder, the process is over as described above. Natural cocoa powder can have some fruity tones if the cocoa beans used were of high quality.
- Dutch-processed cocoa powder: This is also known as alkalized cocoa. The difference here is that the cocoa powder is made from cocoa nibs that were treated with potassium carbonate to reduce the acidity - the nibs were “alkalized.” As a result of alkalizing the cocoa beans, you get a deeper rich red color, associated with being “more chocolatey” and of a dark chocolate flavor, with less fruity aroma than of the natural variety.
- Black cocoa powder: Ever wonder how Oreo cookies get their color? This is because of the black cocoa! The alkalization process takes place later in the cocoa processing procedure, resulting in the super dark chocolate.
If you want to use cocoa powder, to be honest for the purposes of whipped cream it doesn’t really matter. You can experiment with them all and see which one is more delicious for you! Remember we’ll be adding sweetener, so don’t worry about using whatever you have on hand. As I describe in my Make Cooking Fun!free motivational guide to inspire you to get creative in the kitchen goes into detail about how you should use up what you have on hand. I really wouldn’t want you to go out to the store to buy some special type of cocoa just to make whipped cream! However, I do recommend the black cocoa powder for some Halloween-themed desserts in order to have black whipped cream!
There is also cacao powder, which is actually what I’ve used here. Cacao is actually referring to the seed of the plant (Theobroma cacao tree) where chocolate comes from, and cocoa is an ingredient that is found in chocolate. Cacao powder is the product of cacao beans that are roasted at lower temperatures than cocoa, and instead this product is cold-pressed the remove the fat. As a result of this type of processing, the nutritious properties of raw cacao is maintained. This means that there are no added chemicals, and it is a rich source of minerals such as iron, magnesium, and potassium, high in fiber, and contains flavanols, which are antioxidants that can support cardiovascular and brain health. When you process the cacao at higher temperatures to make cocoa powder, these excellent nutritional benefits are degraded, thus not being found in the powder. In fact, the cacao powder I used contains ashwagandha, which can help reduce blood pressure, stress and anxiety, inflammation, and can boost athletic performance by increasing the maximum oxygen consumption (VO2 max) during exercise.
How Can I Use Chocolate-Flavored Whipped Cream?▼
How can you not? I think you could use it in pretty much any recipe that would call for “regular” vanilla whipped cream, just adding some chocolate goodness to switch things up! Here are just a handful of ideas!
Tools Needed
Ingredients
FOUR common household ingredients are needed to make our whipped cream at home! The bottom of this post has the FULL PRINTABLE recipe card with the full list of ingredients and their quantities, plus you can save the recipe for later. You can also scale the recipe based on the portion of whipped cream you want to make. By default, the recipes makes 1 pint (500 mL) of whipped cream.
- Whipping cream: Also known as “heavy cream.” You want a cream that is between 30%-35% milk fat or else it won’t whip.
- Sweetener: Any sweetener here will do. I like to use maple syrup since I’m in Canada!
- Vanilla: You can choose between vanilla extract, Madagascar bourbon vanilla bean paste or even vanilla bean pods. In fact, if you want to make your whipped cream Starbucks-style, prepare my Quick Vanilla Syrup for Coffee and you’ll get both the sweetness and vanilla flavor.
- Cocoa powder: Whatever kind you want or have on hand, it can also be cacao powder.
How to Make Chocolate Whipped Cream at Home
Whisking by Hand
Add your whipping cream/heavy cream in a large mixing bowl.
Keep whisking and continue until the cream starts to thicken. Your arms may begin tiring out at this point.
Add sweetener of choice, vanilla of choice, and cocoa powder (or cacao powder) and continue whisking until you observe soft peaks. Lifting the whipped cream with the whisk should result in peaks that eventually points down.
Using a Stand Mixer
Pour the mixture to the bowl of a stand mixer and start whisking with the whisk attachment at medium speed. Gradually increase the speed of the whisk until the cream starts to thicken.
Add sweetener of choice, vanilla of choice, and cocoa powder (or cacao powder) and continue whisking until you observe soft peaks. Lifting the whipped cream with the whisk should result in peaks that eventually points down.
Chocolate Whipped Cream in a Can
For more details on whipped cream dispenser recipes and how to use a dispenser, be sure to check out my guide.
Add the cream, sweetener, and vanilla extract (or other vanilla), and cocoa powder (or cacao powder) in the bottle for your whipped cream dispenser.
Stir well with a spoon and taste for sweetness.
Ensure the head gasket is inserted in the head of the dispenser and prior to closing the bottle, screw in the tip on the head. Secure the head on the bottle and insert the Nitrous Oxide charger to the charger holder. Screw in the charger holder until tight, you will hear and quick discharge of gas as the charge gets secured to the head of the dispenser. Refrigerate until ready to use.
To make whipped cream, shake the bottle well, turn the bottle so that the tip is facing the dish/glassware you are topping with cream. Press the trigger and enjoy the whipped cream.
Tips for Perfect Chocolate Whipped Cream
- Look for medium to soft peaks because over-whipping can give it an unpleasant texture.
- Taste for sweetness after you’ve added the sugar to ensure that your whipped cream isn’t too bitter!
- Ensure that your heavy cream is chilled for best results, especially when whipping by hand or in a stand mixer.
- If making this whipped cream with chocolate using a whipped cream dispenser, pressing the trigger to create the whipped cream from the dispenser, ensure the tip is facing downwards and pointing towards the dish/glassware/container you are topping the whipped cream on.
How to Store Whipped Cream▼
If you’ve made your whipped cream by hand or with a stand mixer, then you can store it an airtight container. It will stay good in the fridge for up to 3 days. If it has been longer than 3 days and the whipped cream has become loose, whisk it again for a few seconds to refresh it.
If you’ve made cocoa whipped cream in a dispenser, then the beauty of that is that the dispenser also acts as a storage vessel. Furthermore, the lifespan of whipped cream prepared in the dispenser is significantly longer than that prepared by hand. Depending on your whipped cream dispenser model, you can store the whipped cream for a few days to even two weeks! It pretty much will last until you’ve finished it or until the gas runs out of the charger.
How Can I Prevent Over-Whipping?▼
As soon as the whipped cream starts to leave streaks during whisking, proceed carefully since the transformation to soft peaks is only a few seconds out. Keep lifting the cream with the whisk every 20-30 seconds. As soon as you see peaks that droop over, stop.
What if I Over-Whipped?▼
Sadly you will need to remake your whipped cream! I know it stinks! While you won’t have much of a different flavor in the over-whipped cream, the texture will be quite unpleasant. If you’re like me and don’t want to waste it, then I recommend that you store your over-whipped in a container and save it to top coffee or hot chocolate (or eat it with a spoon!). The flavor will not differ too much from properly whipped cream so it’s still edible, but if you need a beautiful texture for dessert, then you should remake the whipped cream. Another advantage of a dispenser is that over-whipping does not occur!
What if the Whipped Cream is Too Bitter?▼
If you find that your Whipped Cream isn’t sweet enough, then don’t worry if you are using the hand or stand mixer methods! Even if you realize it when it’s fully whipped, you can still adjust for sweetness by adding the sweetener, and then folding it into the whipped cream with a spatula, being delicate and ensuring you don’t whip it any more. Ideally, I recommend that you taste the cream and adjust for sweetness before you whip it.
More Essentials for Incredible Desserts at Home!
- Simple Caramel Sauce
- Vegan Nutella at Home
- Brown Sugar Syrup
- Cafe Mocha Chocolate Syrup
- Coffee Whiskey Caramel Sauce
- Pumpkin Spice Sauce
- Lactose-Free Sweetened Condensed Milk
Soft, Medium and Stiff Peaks, and How to Stop at the Right One
The recipe tells you to stop at soft peaks, and the tips say to look for medium to soft. It is worth knowing what the three stages actually look like, because the window between them is genuinely narrow and the difference decides what you can do with the cream.
- Soft peaks: lift the whisk out and the peak forms, then slowly folds over on itself and points down. The cream is thick but still pourable and glossy. This is where this recipe stops, and it is the right texture for spooning over hot chocolate, dolloping onto pie, or folding into something else.
- Medium peaks: the peak holds most of its shape and only the very tip curls. Still glossy. This is the sweet spot if you want the cream to sit up on a dessert rather than settle into it.
- Stiff peaks: the peak stands straight up and does not move at all, and the cream starts looking matte rather than glossy. You want this only if you are piping through a nozzle and need the shape to survive. It is also one turn of the whisk away from grainy, which is exactly the over-whipping the FAQ warns about.
The reason the stages matter is that cream does not stop where you left it. Cocoa powder is a dry ingredient and it keeps absorbing moisture, so chocolate whipped cream firms up a little in the bowl after you stop and again in the fridge. Pulling it at soft peaks builds that drift into the plan. If you go to stiff peaks and then chill it, you may find it dense by the time you serve it.
And whisk the last stretch by hand even if you started with a machine. Once streaks appear, four or five strokes with a hand whisk gives you a level of control no motor does, and it is the cheapest insurance against having to start over.
Your Cream, Your Sweetener and Your Mixer
Three choices affect this recipe more than people expect, and none of them are difficult once you know what you are looking at.
- The cream. The ingredient note asks for 30 to 35 percent milk fat, and that is the number to check on the carton rather than the name on the front, because the naming is inconsistent between countries. If you are shopping outside North America and find double cream, it runs closer to 48 percent — it whips considerably faster and will pass soft peaks while you are still looking at the bowl, so slow down and check early. Single cream and half-and-half sit below the threshold and will not whip at all, no matter how long you stand there.
- The sweetener. Any of the options in the FAQ will work, but powdered sugar is the one worth knowing about and it is not on that list. It dissolves instantly rather than staying slightly gritty the way granulated sugar can in something this cold, and the small amount of cornstarch in it helps the cream hold its shape a little longer. That is not a stabilizer added to the recipe — it is simply a property of the sugar. Liquid sweeteners like maple syrup and honey work beautifully for flavor but thin the cream slightly, so expect to whisk a touch longer with those.
- The mixer. The recipe covers whisking by hand, a stand mixer and the dispenser, but a hand-held electric mixer is what most kitchens actually have, and it is arguably the best tool for this. Use the same approach as the stand mixer: start on low to medium and work up as the cream thickens, rather than going straight to high speed. Starting fast throws cream up the sides of the bowl and, more importantly, it takes you from streaks to over-whipped before you can react. Two to three minutes is usually all it takes.
One last thing that costs nothing: put the bowl and the beaters in the freezer for ten minutes first. The tips already say to make sure the cream is chilled, and cold equipment is the other half of that. Fat whips best when it is cold and firm, and a chilled bowl keeps it that way through the whole process — which matters most in exactly the situation where you are whisking by hand and it is taking a while.
Sift the cocoa powder, too, if you have a small sieve. Four tablespoons of cocoa tipped straight into cream will hold onto its lumps, and once the cream has thickened those lumps are very difficult to whisk out without over-whipping the cream trying.
What to Put Chocolate Whipped Cream On
The list at the top of this post promises ideas for using it, so here they are. Two cups of heavy cream makes a full pint, which is more than one dessert needs, and the chocolate version goes on more things than plain whipped cream does.
A bowl of strawberries with a spoonful on top is the simplest thing you can do with it, and the acidity of the fruit cuts straight through the richness. Beyond that it belongs on chocolate cake, where it does the job a frosting would without the sweetness, and piped onto chocolate cupcakes right before they go to the table. Warm brownies with a cold spoonful melting into them is the best of the lot. A slice of cheesecake takes it well, and so does a mug of hot cocoa, where it slowly collapses into the drink and makes the last few sips better than the first.
For the record on quantities, the whole pint comes to 1,769 calories, 181 g of fat, 48 g of carbohydrates, 15 g of sugar, 22 g of fiber and 25 g of protein. That is the entire batch and not a portion, so divide it by however many desserts you are topping. The fiber, for what it is worth, is coming from the 4 tablespoons of cocoa powder.
Where This Chocolate Version Stops: Frosting and Stability
It is worth being clear about what this is not. Chocolate whipped cream is not buttercream and it is not cream cheese frosting. There is no butter and no cream cheese anywhere in it: 2 cups of heavy cream, 2 tablespoons of sweetener, 3 teaspoons of vanilla and 4 tablespoons of cocoa powder is the whole list. A frosting will sit on a layer cake at room temperature for a day and hold its edges. This will not. Put it on shortly before you serve, and keep whatever is left in the fridge.
On stability, there are no stabilizers in this at all, no gelatin and no cornstarch, and that is deliberate. What does help is the cocoa powder itself. It is a dry ingredient, it keeps pulling moisture out of the cream after you stop whisking, and the result holds up noticeably better in the fridge than plain whipped cream, which starts weeping within a few hours.
If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make perfect chocolate whipped cream at home in minutes! Rich, fluffy, and incredibly easy, this recipe is the best way to elevate any dessert from scratch.
No-cook
Rate this recipe ✦
5 min
Prep
5 min
Total
1
pint (500 ml)
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
Hand whisked method
- 1
Add your whipping cream/heavy cream in a large mixing bowl.
Add your whipping cream/heavy cream in a large mixing bowl.
- 2
Keep whisking and continue until the cream starts to thicken. Your arms may begin tiring out at this point.
Keep whisking and continue until the cream starts to thicken. Your arms may begin tiring out at this point.
- 3
Add sweetener of choice, vanilla of choice, and cocoa powder (or cacao powder) and continue whisking until you observe soft peaks. Lifting the whipped cream with the whisk should result in peaks that eventually point down.
Add sweetener of choice, vanilla of choice, and cocoa powder (or cacao powder) and continue whisking until you observe soft peaks. Lifting the whipped cream with the whisk should result in peaks that eventually point down.
Hand mixer/Stand mixer method
- 1
Pour the mixture into the bowl of a stand mixer and start whisking with the whisk attachment at medium speed. Gradually increase the speed of the whisk until the cream starts to thicken.
Pour the mixture into the bowl of a stand mixer and start whisking with the whisk attachment at medium speed. Gradually increase the speed of the whisk until the cream starts to thicken.
- 2
Add sweetener of choice, vanilla of choice, and cocoa powder (or cacao powder) and continue whisking until you observe soft peaks. Lifting the whipped cream with the whisk should result in peaks that eventually point down.
Add sweetener of choice, vanilla of choice, and cocoa powder (or cacao powder) and continue whisking until you observe soft peaks. Lifting the whipped cream with the whisk should result in peaks that eventually point down.
Whipped Cream Dispenser
- 1
Add the cream, sweetener, and vanilla extract (or other vanilla), and cocoa powder (or cacao powder) in the bottle for your whipped cream dispenser. Stir well with a spoon and taste for sweetness.
Add the cream, sweetener, and vanilla extract (or other vanilla), and cocoa powder (or cacao powder) in the bottle for your whipped cream dispenser. Stir well with a spoon and taste for sweetness.
- 2
Ensure the head gasket is inserted in the head of the dispenser and prior to closing the bottle, screw in the tip on the head. Secure the head on the bottle and insert the nitrous oxide charger into the charger holder.
Ensure the head gasket is inserted in the head of the dispenser and prior to closing the bottle, screw in the tip on the head. Secure the head on the bottle and insert the nitrous oxide charger into the charger holder.
- 3
Screw in the charger holder until tight, you will hear a quick discharge of gas as the charge gets secured to the head of the dispenser. Refrigerate until ready to use.
Screw in the charger holder until tight, you will hear a quick discharge of gas as the charge gets secured to the head of the dispenser. Refrigerate until ready to use.
- 4
To make whipped cream, shake the bottle well, turn the bottle so that the tip is facing the dish/glassware you are topping with cream. Press the trigger and enjoy the whipped cream.
To make whipped cream, shake the bottle well, turn the bottle so that the tip is facing the dish/glassware you are topping with cream. Press the trigger and enjoy the whipped cream.
Nutrition per pint (500 ml)
1769
Calories
25g
Protein
48g
Carbs
181g
Fat
22g
Fiber
15g
Sugar
142mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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