This rich and creamy whipped cream is infused with the comforting flavor of hot chocolate, making it the perfect topping for warm drinks, cakes, cupcakes, and more. Made with just two simple ingredients — heavy whipping cream and powdered hot chocolate mix — it delivers a luxurious texture and deep chocolatey taste without needing to melt chocolate or cook anything. Light, fluffy, and full of flavor, this whipped cream takes your desserts and beverages to the next level in minutes.

Why You’ll Love This Recipe

• Only two ingredients required

• No cooking or melting needed

• Whips up in under 10 minutes

• Ideal for topping drinks, cakes, pies, and more

• Easily customizable with other flavors

• Holds its shape better than regular whipped cream

• Perfect for holidays, parties, or everyday indulgence

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Heavy whipping cream – Use cold, full-fat heavy whipping cream (with at least 36% milk fat). This is essential for creating stable whipped peaks and a smooth texture.

• Powdered hot chocolate mix – Choose any instant powdered hot cocoa mix. You can use a classic milk chocolate version, a dark chocolate variety, or even flavored hot chocolate powders like peppermint or caramel, depending on your desired taste.

Directions

1. Chill your tools: Place your mixing bowl and beaters or whisk attachment in the freezer for 5–10 minutes. Cold equipment helps the cream whip more quickly and maintain stability.

2. Start whipping the cream: Pour the heavy whipping cream into the chilled mixing bowl. Begin whipping on medium-high speed until soft peaks start to form. This means the cream thickens and holds its shape briefly before falling over.

3. Add the hot chocolate mix: Reduce the mixer speed to low and add the powdered hot chocolate mix. Start slow to prevent powder from flying out of the bowl.

4. Whip to stiff peaks: Once the mix is incorporated, increase the speed to high and continue beating until stiff peaks form. Stiff peaks will stand tall when you lift the beaters or whisk out of the cream.

5. Use or store: The whipped cream is now ready to use. Spoon it onto drinks or desserts, or transfer to a piping bag for decorative use. Refrigerate any leftovers promptly.

Servings and timing

• Prep time: 10 minutes

• Total time: 10 minutes

• Yield: About 2 cups of whipped cream (enough for topping 6–8 drinks or desserts)

Variations

• Adjust the sweetness: Use more or less hot chocolate mix depending on your preferred sweetness level. Start with ¼ cup for subtle flavor or increase up to ½ cup for richer results.

• Flavored mixes: Use flavored hot cocoa powders like mocha, peppermint, or salted caramel to match seasonal treats.

• Add vanilla: Mix in ½ teaspoon of vanilla extract to boost the overall flavor.

• Make it mocha: Add a small spoonful of instant espresso powder for a coffee-chocolate whipped cream.

• Stabilize it: For longer-lasting whipped cream, add a tablespoon of powdered sugar or a teaspoon of cornstarch while whipping.

• Dairy-free version: Use a plant-based heavy cream alternative and a dairy-free cocoa mix to make it vegan-friendly.

Storage/Reheating

• Store leftover whipped cream in an airtight container in the refrigerator for up to 24 hours.

• For best texture and flavor, use the whipped cream the same day it’s made.

• If it starts to deflate slightly, you can gently re-whip it for a few seconds. Avoid overbeating, which may cause it to separate.

• This whipped cream is not ideal for freezing, as it may break down upon thawing.

• Keep it refrigerated until just before serving, especially if using it on cakes or cupcakes.

FAQs

What type of hot chocolate mix works best for this recipe?

Any instant powdered hot chocolate mix works well. Choose a brand you enjoy drinking since that’s the flavor that will come through in the whipped cream.

Can I make this without an electric mixer?

Yes, you can whip the cream by hand using a large whisk, but it will take longer and require more effort. For best results, use a hand or stand mixer.

Will this whipped cream hold its shape on cupcakes or cake?

Yes, it holds its shape quite well, especially if whipped to stiff peaks. However, it’s best to keep decorated desserts refrigerated until serving.

Can I add extra flavors to the whipped cream?

Absolutely. Try vanilla extract, peppermint extract, or even cinnamon to add complexity and seasonal flair.

How do I know when I’ve whipped the cream enough?

You’ve reached stiff peaks when the whipped cream stands upright on the whisk or beater without drooping. Be careful not to overwhip, or it may turn grainy or start to become butter.

Can I double the recipe?

Yes, this recipe scales up easily. Just make sure your bowl and mixer are large enough to handle the increased volume.

Is this sweet enough to use as frosting?

Yes, if you use ½ cup of hot chocolate mix, it’s sweet and chocolatey enough to be used as a light frosting on cupcakes or cakes.

Can I use unsweetened cocoa powder instead of hot chocolate mix?

You can, but you’ll need to add sugar (such as powdered sugar) to balance the bitterness. Hot chocolate mix is preferred for its ease and flavor.

What should I do if the whipped cream turns runny after a while?

Gently re-whip it for 15–30 seconds until it thickens again. If it doesn’t firm up, it may have been over-whipped or left out too long.

Can I pipe this whipped cream onto desserts?

Yes, this whipped cream can be piped with a pastry bag and tip. For best results, use it immediately after whipping and chill the piped desserts until serving.

Conclusion

Hot chocolate whipped cream is a quick, delicious upgrade to traditional whipped cream. With only two ingredients and less than 10 minutes of prep, you can enjoy a rich, chocolatey topping that enhances everything from hot drinks to baked goods. It’s a fun twist that adds flavor and flair to your desserts — and is sure to become a go-to favorite in your kitchen.