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!
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
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.
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!
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.Storing
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.Serving: 1serving, Calories: 179kcal, Carbohydrates: 12g, Protein: 1g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 45mg, Sodium: 237mg, Potassium: 38mg, Sugar: 6g, Vitamin A: 580IU, Vitamin C: 0.2mg, Calcium: 26mg, Iron: 0.04mg
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!
