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Chocolate Whipped Cream Frosting

Some people love the ultra-sweet taste of  vanilla buttercream. And then the rest of us prefer the taste of rich Chocolate Whipped Cream Frosting.  Smith's Heavy Whipping Cream is the key ingredient to this cloud-like confection that you will want to slather on literally everything. First, whip the cream until it is almost to soft peak (meaning the peaks are just starting to hold, but will melt back into themselves). In a separate bowl, sift together the powdered sugar, cocoa and salt, then slowly add to the Smith's Heavy Whipping Cream. Your Chocolate Whipped Cream Frosting is ready when soft peaks form. It's so delicious that it doesn't even matter if the cake is store-bought or homemade! Frost your cake immediately and store in the refrigerator until ready to serve. We won't tell if you keep a little extra Chocolate Whipped Cream Frosting on the beater or in the bowl all to yourself!

How to Make



  1. Whip the Smith's heavy whipping cream until it is almost to the "soft peak" stage.
  2. In a separate bowl, sift together powdered sugar, cocoa powder and salt. Add to whipped cream using a rubber spatula.
  3. Continue beating cream until it is at "soft peak" stage.
  4. Frost cake immediately; for the quickest dessert, try frosting with a purchased angel food cake or pound cake.
  5. Store frosted cake in refrigerator.


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