Chocolate Whipped Cream Frosting
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.
How to Make Chocolate Whipped Cream Frosting
You will need:
- 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
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.
Add the powdered sugar and mix at high speed.
Just before you get to stiff peaks add the chocolate pudding mix. On slow speed, mix the whipping cream and chocolate pudding.
When it starts to come together, stop mixer and scrape down sides. Also 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 OVER MIX (or you will have chocolate butter!) . If it gets too thick add a little bit of milk (1 teaspoon at a time.)
That’s all there is to it! This Chocolate Whipped Cream Frosting is absolutely delicious and so easy to make.
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
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
Directions:
- 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. Add the whipping cream to the cold bowl. Turn the mixer to high and mix until soft peaks form.
- Add the powdered sugar and mix at high speed.
- Just before you get to stiff peaks add the chocolate pudding mix. On slow speed, mix the whipping cream and chocolate pudding.
- When it starts to come together, stop mixer and scrape down sides. Also 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 OVER MIX (or you will have chocolate butter!) If it gets too thick add a little bit of milk (1 teaspoon at a time.)
Recipe Notes:
You can make this frosting a day ahead but not much more than that. This 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.Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so I can see it!