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
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
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