Chocolate Whipped Cream (with recipe)

Just as you have many uses for whipped cream, you will find many uses for this chocolate delight.  In this case, we frosted an angel food cake with Chocolate Whipped Cream but try it for everything from ice cream sundaes to cream pies to pastries.

Chocolate Whipped Cream

1 pint whipping cream
1/2 cup milk chocolate chips or 1/2 cup semi-sweet chocolate chips
3 tablespoons powdered sugar or to taste
1/2 teaspoon vanilla extract


1. Whip the cream until soft peaks form.  (See tips in the next section.)
2. Melt the chocolate in the microwave for one minute at high heat, stir, and continue heating until melted.  Let the chocolate cool for three to five minutes.  The chocolate should be warm and still liquid but not hot.
3. Stir 1/3 of the whipped cream into the chocolate.
4. Stir the chocolate mixture and the extract (along with the sugar, if used) into the remaining whipped cream. 

To frost a cake with whipped cream:

1. Make sure the cake has cooled completely, at least two hours.
2. Brush loose crumbs from the cake.
3. Use a spatula to spread the whipped cream on the cake.
4. Place the cake in the freezer for an hour to set the whipped cream.  Serve either frozen or chilled.

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