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Frosting & Fettuccine

Home » Recipe Search » Frosting

Feb 23, 2023

3 Ingredient Light Whipped Chocolate Frosting

BySam Adler
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If you’re looking for a fuss-free chocolate frosting, this Whipped Chocolate Frosting takes 5 minutes to make with only 3 ingredients – heavy cream, sugar, and chocolate instant pudding mix! This crowd-pleasing chocolate frosting is light, fluffy, and downright delicious. It’s perfect for cupcakes, cakes, cookie sandwiches, and enjoying straight from the spatula!

Whipped chocolate frosting piped onto a cupcake.

As a trained pastry chef, I work with chocolate buttercream frosting quite often, but when I need a lighter frosting, more like whipped cream, this whipped chocolate frosting is my go-to. It’s soft and airy, just like whipped cream, but with the added decadence of rich, chocolatey flavor.

Unlike your basic whipped cream, this chocolate whipped cream frosting has stabilizing ingredients. When you add a stabilizer, in this case, the cornstarch from a packet of chocolate pudding, the whipped cream holds its fluffy and firm shape for days.

You seriously can’t go wrong with this quick chocolate whipped cream frosting. It’s perfect to top vanilla cupcakes like I did here, or you can slather it all over a chocolate loaf cake, or even add more chocolate to these triple chocolate brownies.

For a vanilla version you can try this Chantilly Cream, or if you want something a little bit thicker, dont miss out on this mascarpone frosting.

WHY YOU SHOULD MAKE THIS RECIPE

  • It’s better than store-bought. This is much better than any canned chocolate whipped cream you can buy from the store, and you only need three ingredients to make it.
  • It’s super quick. The frosting comes together from scratch in just 5 minutes.
  • It’s stabilized. This whipped chocolate frosting is lighter than a typical buttercream frosting but it still holds its shape for hours at room temperature.

INGREDIENTS NEEDED

Ingredients for whipped chocolate frosting.
  • Heavy cream – This wouldn’t be whipped cream frosting without it! Beating heavy cream results in a light, fluffy frosting.
  • Powdered sugar – AKA confectioners’ sugar or icing sugar. The super fine, pulverized sugar granules sweeten the frosting while keeping the texture smooth.
  • Chocolate pudding mix – Instant pudding mix contains a thickening agent that plays a role in stabilizing the frosting. For the most decadent, chocolatey flavor, I like using the Jell-O Cook N’ Serve Chocolate Pudding & Pie Filling Mix.

HOW TO MAKE WHIPPED CHOCOLATE FROSTING

Beat cream & powdered sugar: In the bowl of your stand mixer, fitted with the wire whip attachment, add the heavy cream and powdered sugar. Mix on medium-high until soft peaks form (about 2-3 minutes).

Mix in chocolate pudding mix: Turn off the mixer and add the pudding mix. Return the speed to medium-high and mix until stiff peaks form. This happens FAST and you dont want to over whip it or else it can curdle. Check after 45 seconds to 1 minute if you are on the highest speed.

Scrape the bowl and fold: Stop the mixer and scrape the bottom of the bowl, breaking up any clumps of sugar or pudding mix. Gently fold the frosting with a spatula a few times to incorporate.

Decorate- Use the frosting to decorate your cakes and cupcakes! This frosting pipes like a dream and will hold its shape! It will not droop on you.

Heavy whipping cream and powdered sugar in a bowl.
Heavy cream and powdered sugar in a bowl.
Soft peaks of whipped cream in a mixing bowl.
Soft peaks of whipped cream in a mixing bowl.
Chocolate pudding mix added to heavy cream in a bowl.
Add the chocolate powder mix to the soft peaks.

SOFT PEAKS VS. STIFF PEAKS

Making stabilized whipped chocolate frosting is super simple, but it’s important to know exactly what to look for during each stage of the process.

  • Soft peaks – The heavy cream and powdered sugar are perfectly whipped once the mixture is smooth and starting to hold shape. The peaks should flop over when you pull the wire whip attachment away. See the photo below to see exactly what soft peaks look like. Look at that little peak on the right and how it flops over. This is a soft peak.
  • Stiff peaks (aka firm peaks) – After mixing in the chocolate pudding mix, the frosting is adequately whipped once the mixture retains shape. The peaks should stand up stiff when you flip over the whip. Look at the picture below for exactly what stiff peaks look like. See how it stands tall? This is a stiff peak.
Soft peaks of whipped cream on a whip.
Soft peaks.
Stiff peaks of chocolate cream on a whip.
Stiff peaks.

Yield

This whipped frosting makes about 2 1/2 cups of frosting and is enough to frost about 12 cupcakes. You can also fill and frost a 2 layer 8 inch cake.

Serving

The BEST thing about this whipped frosting is that it holds its shape extremely well! I left that cupcake out on the counter for 6 hours at room temperature and it didn’t have any changes whatsoever to the shape!

I used a piping bag and a large star tip to easily frost the cupcake.

TIPS FOR RECIPE SUCCESS

Most importantly please know get to know your mixer. Some are faster than others and whip faster. I have a professional grade kitchen aid and if I whip heavy cream over 3 minutes long on high speed it completely curdles.

Some other people’s mixers take longer and a lot of recipes say it takes 5 minutes to whip. If you are using a hand mixer it will take longer because it’s not as strong.

Knowing what to look for instead of thinking about this recipe in minutes will work so much better for you!

Another great tip is to chill your mixing bowl and wire whip. This will help to whip the cream even faster. But like I just said watch it closely so it doesn’t over whip and curdle. It’s ok to stop the mixer and flip the whisk over to see where you are and then keep going!

How to fix over whipped whipped cream

If you accidentally over whip the cream or frosting you can save it. Pour a little more heavy cream (extra from the fridge) starting with 1 tbsp into the mixture and lightly mix until it comes together. Don’t pour too much in because then it won’t incorporate into it well.

STORAGE AND FREEZING

Storing: If you aren’t using your whipped chocolate frosting immediately, keep it covered with plastic wrap or in an airtight container in the fridge for up to 3 days. If it hardens, set it at room temperature to soften it. Likewise, if it’s too soft, return it to the fridge to firm back up.

Freezing: You can freeze stabilized chocolate whipped cream in an airtight freezer-safe container for 2-3 months. Let thaw in the fridge before using.

Whipped chocolate frosting in 3 small glass jars.

FAQ

How much chocolate whipped cream frosting does this recipe make?

This recipe makes enough to decorate 12 cupcakes, a two-layer 8″ round cake, or a 9″x13″ sheet cake.

What else can I add to stabilized chocolate whipped cream?

As is, this whipped cream frosting has a delightful milk chocolate flavor that you are welcome to enhance with other flavors. For example, add a splash of hazelnut, peppermint, or orange extract to create a premium chocolate frosting flavor!

Can I make chocolate whipped cream frosting with Cool Whip?

Making it homemade is SO much better, but in a pinch -yes, you can fold sifted cocoa powder into Cool Whip and use it for your chocolate frosting needs. Keep in mind it will NOT hold its shape as well as this recipe and will start to droop and melt.

WAYS TO ENJOY

This whipped chocolate frosting pairs perfectly with many delicious cake and cupcake recipes. It’s delightful spread or piped on:

  • Chocolate-filled Cupcakes
  • Chocolate-raspberry Filled Cupcakes
  • Chocolate Cake with Sprinkles
Whipped chocolate frosting piped onto a cupcake.

3 Ingredient Light Whipped Chocolate Frosting

If you're looking for a fuss-free chocolate frosting, this Whipped Chocolate Frosting takes 5 minutes to make with only 3 ingredients – heavy cream, sugar, and chocolate instant pudding mix! This crowd-pleasing chocolate frosting is light, fluffy, and downright delicious. It's perfect for cupcakes, cakes, cookie sandwiches, and enjoying straight from the spatula!
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Course: Dessert, Frosting
Cuisine: American
Diet: Kosher
Keyword: chocolate frosting with pudding mix, light chocolate frosting, whipped chocolate frosting
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 cupcakes
Calories: 179kcal
Author: Sam Adler

Ingredients

  • 1 pint heavy cream
  • ½ cup powdered sugar
  • 3.4 oz chocolate pudding mix (I use the jello cook n serve chocolate pudding mix)

Instructions

  • Add the heavy cream and powdered sugar to the bowl of a stand mixer fitted with the whip attachment.
  • Start on medium speed moving up to high for 2-3 minutes until you see soft peaks form. Add the chocolate pudding mix on top.
  • Mix again on medium high speed until stiff peaks form- about 45 seconds to 1 minute depending on the strength of your mixer.
  • Stop the mixer and fold lightly with a spatula, making sure to scrape the bottom of the bowl for any sugar or pudding mix clumps.
  • Use immediately or store in the fridge for 3 days.

Notes

The time it takes for your mixer to reach soft and stiff peaks will vary depending on the type of mixer and the strength of it. It’s more important that you know what you are looking for versus the minutes it will take. Please look over the photos for what soft and stiff peaks look like for the best results!

Nutrition

Nutrition Facts
3 Ingredient Light Whipped Chocolate Frosting
Amount Per Serving (1 serving)
Calories 179 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 45mg15%
Sodium 237mg10%
Potassium 38mg1%
Carbohydrates 12g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 580IU12%
Vitamin C 0.2mg0%
Calcium 26mg3%
Iron 0.04mg0%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Frosting Tagged With: Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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