Fluffy Chocolate Whipped Cream Frosting| Compliment your delicious cupcakes with a light and fluffy, low in sugar fluffy chocolate whipped cream frosting. Great on chocolate, vanilla and strawberry cupcakes. It’s not a party without cupcakes! Scroll down to see what cupcakes I made using this Fluffy Chocolate Whipped Cream Frosting!
This versatile frosting is so light and fluffy it can also serve as a pie topping or a cream puff filling. Perfect for sweet cakes and filled cupcakes. Add some to a puff pastry shell with a dollop of whip cream and a few shreds of grated chocolate and you have yourself not only a delicious easy to make dessert but elegant too!
Okay…..there are a couple tips I usually add to a frosting post. But neither of them apply to this frosting. I’m going to go ahead and add them but just know that since this Whipped Cream Frosting is made with cream cheese (no butter) and whipping cream there’s no need to follow my tips for a fluffy frosting or the freezing method. With that being said I’m still going to add those tips because they might come in handy for another frosting recipe.
BUT FIRST……the cupcake I added this frosting to is….DARK CHOCOLATE STRAWBERRY CUPCAKES! Delicious dark cupcakes filled with a whole fresh strawberry and topped with a chocolate whipped cream frosting. These amazing cupcakes are so incredibly delicious and perfect for so many different occasions. Click here for the recipe—->>>> DARK CHOCOLATE STRAWBERRY CUPCAKES.
TIPS FOR A LIGHT AND FLUFFY FROSTING
- Good ingredients “real” butter not margarine
- Room temperature ingredients
- Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
- That’s it! It’s really not as hard as you might think
You can freeze frosting? Making homemade cupcakes and frosting just got a whole lot easier! To freeze your frosting: Spoon the frosting into a labeled zip top bag and freeze. When ready to use, place the bag on the counter to come to room temperature. Spoon into a large mixing bowl. Whip for 3 to 5 minutes. This is to incorporate air into the frosting for a light and fluffy texture.
- 1 (8 ounce) cream cheese, softened
- 2/3 cup granulated sugar
- 2/3 cup dark cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon water
- 2 1/2 cups heavy whipping cream
Using the whisk attachment combine the cream cheese, sugar, cocoa, vanilla and water. Mix until well combined. While the mixer is on low, slowly pour in the heavy cream. Once all the cream has been added turn the mixer on medium high to high (make sure to stop a couple of times to scrap down the sides and bottom), until the cream can hold a stiff peak. Always store this frosting in the refrigerator.
Sign up for my newsletter and receive my recipes in your inbox. Easy to see anytime and saved for safe keeping. Click Here and sign up today! —->>>>CURTAIN CALL NEWSLETTER