How to Make Delightful Whipped Cream or Frosting with Cocoa

Whipping cream makes frostings lighter and less dense than butter. You and your family will love them.

The difference between whipped cream and whipped cream frosting is not much. Usually you want the frosting to hold up longer and so will need more stabilizer. We always add meringue powder to our whipped cream to retard melting. We add more for frosting. We use meringue powder so often that we consider it a kitchen essential.

This is our standard recipe. It’s so simple, we have it memorized.


2 cups heavy whipping cream

1/3 cup granulated sugar

1/4 cup rich dark cocoa, Ramstadt Breda or equal

2 to 4 tablespoons meringue powder


Measure out the whipped cream into the bowl of your stand-type mixer. Use the whip attachment.

Stir the cocoa and the sugar together till well mixed. Add that to the mixing bowl. Add the meringue powder.

Whip the cream at high speed until stiff peaks form and then beat a little longer. If you over beat your cream, it will turn to butter. That takes a lot of beating. Most people tend to under-beat their cream.

You may wish to adjust the amount of cocoa. Tastes differ and cocoa may be more or less intense.

Heavy whipping cream is necessary. We use 40% fat whipping cream—the brand is Darigold and we get it from Sam’s Club.

If there is a disadvantage to using whipping cream instead of making buttercream it’s that buttercream tends to be more stable and will last overnight. Whipped cream frosting as described here should be used the same day. Whipped cream frosting can be rewhipped.

Meringue powder is a stabilizer. We rarely use more than set forth but you may. Two other stabilizers that we use with or without the meringue powder is cream cheese and unflavored gelatin. Use the unflavored gelatin according to the package instructions. When we use cream cheese, it’s two ounces for two cups of whipping cream. Cream the sugar into cream cheese before adding the other ingredients to avoid tiny lumps of cream cheese in your frosting. Four ounces of cream cheese will create a chocolate cheesecake frosting which is very good.


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