Chocolate Whipped Cream Frosting
Chocolate Whipped Cream Frosting is creamy, delicious and tastes just like Whipped Cream. Perfect for when you need a frosting lighter than buttercream.
Sometimes you need a frosting that is a little lighter than regular buttercream frosting, at those times you should try our Best Whipped Cream Frosting. It is light and airy and delicious and tastes just like Whipped Cream. But unlike regular Whipped Cream, this frosting holds its shape, lasts for days and can be used to frost both cake and cupcakes. You definitely will want to add this frosting recipe to your repertoire.
For best results, put the bowl (stainless steel is the best) you will be using to make the frosting in freezer for at least an hour prior to making Chocolate Whipped Cream Frosting. Add the whipping cream to the cold bowl. Turn the mixer to high and mix until soft peaks form.
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough The Best Whipped Cream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
This is a GREAT chocolate frosting – light, fresh and creamy. It would be great on any dessert that calls for frosting – a cupcake, cake or even brownies! This one is a keeper and we think you’ll go back to it again and again! Enjoy!
Chocolate Whipped Cream Frosting
Chocolate Whipped Cream Frosting is creamy, delicious and tastes just like Whipped Cream. Perfect for when you need a frosting lighter than buttercream.
Ingredients
- 2 cups (1 pint) Whipping Cream
- 1 Small Box (3.3 oz.) Chocolate Instant Pudding Mix
- 1/3 cup of Powdered Sugar
- Decorating Bags
- Wilton 2D Decorating Tip
- Mixer
Instructions
- Add whipping cream to a chilled mixing bowl.
- Turn mixer to high.
- Mix until soft peaks form.
- Add powdered sugar.
- Mix at high speed.
- Just before you get to stiff peaks add chocolate pudding mix.
- On slow speed, mix whipping cream and chocolate.
- When it starts to come together, stop mixer and scrape down sides.
- Check to make sure the pudding hasn't clumped on the bottom.
- Fold mixture a couple of times with a spoon.
- Turn mixer back on for just a few revolutions.
- DO NOT OVERMIX.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
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You be been wanting to try a whipped cream with pudding frosting for a long time. I’m so glad I tried this recipe! It was perfect and absolutely delicious! Thank you for the specific, helpful instructions. It turned out perfectly!Â
This was a perfect find! The frosting is unreal, and I may or may not have just eaten a bowl of it like a mousse o.O. It is SO good and easy to pipe. It stayed overnight in the fridge without problem, and I piped it today from cold. Thank you!
I am totally bookmarking this recipe! It was SO good and so easy to make! I usually do buttercream so I was ecstatic to see how simple an delicious this recipe was. I was able to make two batches, one chocolate and one without the chocolate added (but extra sugar). They both came out great and I had so many compliments on the cake! AMAZING, seriously! Thank you!
I’m so happy to see this recipe as it is exactly what my mom made. It was always angel food cake and mocha frosting for our birthday (my sister was my womb mate). I tried it once but it didn’t come out right, now I know why. I put the pudding in at the begining and it was clumpy
I’m using this for my husband’s Black Forest Birthday Cake today.
Thank you for bringing back some great memories.
How do you print this recipe without a bunch of ads getting in the way of the recipe? Every time I go to print 3 or 4 ads pop up and I can only X out of the first couple but the rest are right in the middle of the recipe??Â
If you hit the print button under the small picture of the frosting in the recipe section at the bottom of the page, you should get a printable version with no ads. If that doesn’t work, let me know and I will email you a PDF version of the recipe!
5 stars for this recipe! I made the chocolate variety for my son’s cake, then used cheesecake flavored pudding for my daughter’s cake. Very stable and so versatile, could use any pudding flavor you need! Definitely go light on mixing time, after I added pudding the first try it was about too mixed – a little milk/cream folded in fixed that though! This is my new go-to for whipped frosting.
Can the frosted cupcakes be frozen after decorating?
Sure. That should work.
Love love love this recipe, I get so many compliments on it! I want to try different extracts and pudding flavors! So great!
Your post says this can last for days if refrigerated. If this is made and placed in pastry bgs, then kept in the fridge for 5-6 days prior to using, will it keep its consistency, or would it separate because of the whipping cream? Thank you.
Hi Rhonda – it won’t separate but it will loose it’s lightness and airiness because the air pockets settle out of it but it is still frosting consistency and it still tastes good. Hope that helps.
Looks great! Does it stay nice in the fridge for a few days?
The frosting still tastes great and it doesn’t separate but it does loose it’s lightness and airiness.
I am very interested in making this for a child’s birthday party but the event is an hour away and the party lasts 2 hours. Do you think if I transport them in a cooler and then set them out for the party they will last? Thanks in advance!Â
That should work.
Hi,
Can I make this frosting on a cake and travel for an hour ?Any chances for the frosting to melt?
It should be okay if it stays cool. If it is hot, any frosting, including this Whipped Cream Frosting is going to start to melt unfortunately.
Help…does this whipped icing freeze well? I want to decorate my cake and freeze it.
I think you might be better off with a buttercream actually.
Is this frosting on a cake stable enough to be out of the refrigerator for a couple of hours?
A couple of hours should be fine as long as it is not in direct sunlight or in a hot room.
OMG!!! This recipe was amazing!!! I made a 3 layer devils food cake with 2 layers of chocolate ice cream infused with crushed Oreos. I used this recipe to frost the cake topped with Oreo crumbles! I definitely would title this cake Death by Chocolate! LOLOL… Thank you so much for sharing this recipe!
Yum! That sounds delicious!
Love this. Do you have a recipe for peanut butter frosting?
Yep! Right here: https://www.twosisterscrafting.com/the-best-peanut-butter-whipped-cream-frosting/!
I made this frosting for the filler in a wedding cake for my father a few months ago. I got so many rave reviews…people thought it came from a bakery! I’m using it for cupcakes again this weekend for their reception party!
Hi! This Whipped Cream Frosting is always a crowd-pleaser for us too! So glad you liked it!!!
I’ve used this recipe for whipped frosting to start my beginning for baking cakes. It has made me a huge following with it! I make a chocolate fudge pudding cake and this whipped frosting. Everyone loves it!! Just made two cakes at once!!
My name is actually Jeremy Peeler..
Hi Jeremy! Wow. That is great! This Whipped Cream frosting is always a crowd pleaser for us too!
This is the most amazing icing I’ve ever eaten. I made chocolate cake three times in one week just so I could make this icing (good thing I had lots of company). I have no problem putting this in a bowl and eating it all on its own. Highly recommend!Â
Thank you Katharine! We are so glad you liked it!!!
Made this frosting and it was perfect! I have been looking for a whipped frosting recipe like this for a long time and I am so glad I finally found it! Thank you!!
You are so welcome. Glad you liked it.
I accidentally bought heavy whipping cream instead of the non-heavy. Can I still use this?
Hi – It will be fine – Heavy Whipped Cream will work!
OMG!!!!! LOVE LOVE LOVE!!! now i just have to work on my decorating techniques!
Yay! We are so glad you enjoyed it!
Does the cake need to be refrigerated after it is frosted? Just wondering with it being dairy
Yes, it does need to be refrigerated.
I made my first frosting with this recipe and it came out perfect
So glad it came out well. This is a favorite at our house too!
I’m making this frosting for a small cake and some cupcakes. This will be my first time making a frosting. Do will you think if I add caramel sauce to the recipe it will be ok? Do I need to add a little less powder sugar ?
Thanks
Hi Aridene, I don’t think caramel sauce would work in this recipe. I think it will change the consistency. Although to be fair, I have never tried it. You could always drizzle the caramel sauce over the cupcakes once they are frosted. If you decide to try it, please let us know how it turns out.