This easy Chocolate Whipped Cream Frosting can be used on just about any dessert. It’s light enough for Chiffon Cake and will also serve well as a dip for fruit. It has cocoa powder added as well as some gelatin to stabilize it.
Gluten Free Cream Frosting
Gluten Free items have become a hot topic over the past few years. I do not suffer any ill effect of gluten, so it hasn’t been on the top of my radar. I enjoy baking recipes and making food that tastes great.
On Pint Sized Baker there are a lot of recipes that are Naturally Gluten Free – meaning that they don’t have any gluten added to them in the form of wheat, barley, rye or other gluten containing grains.
I hope that my recipes don’t cause anyone any problems. Making recipes from scratch should resolve most, if not all, worries about gluten contamination in your kitchen.
Gelatin you say?
The gelatin added is minimal. You won’t notice any change in the texture, but it will help to hold the shape of the frosting. This whipped cream can be piped to make pretty roses on a cake, to make a petal design on a cake, or just to help prevent it from sliding off too quickly.
Want to try a whipped cream that still holds but doesn’t have gelatin? Try this Mascarpone Whipped Cream! Yum! The mascarpone cheese thickens the whipped cream and will help keep it from weeping.
More yummy fluffy creams
Of course chocolate isn’t the only flavor of whipped cream you can make. Try making some Chai Whipped Cream, Peanut Butter Whipped Cream, or even simple Cinnamon Whipped Cream. I bet all of these would be perfect added to some pancakes or to a hot chocolate in the winter time!
Of course, if you’re looking for a dairy free whipped cream, you can check out my Low Carb Chocolate Whipped Cream made with Coconut Milk. This recipe is part two of a three part Gluten Free series including Mocha Meringue Bark and Chocolate Flourless Cake.
Ingredients
- 2 tablespoons cold water
- 1 teaspoon gelatin unflavored
- 1 cup heavy cream
- 2 tablespoons 100% cocoa powder
- 3 tablespoons powdered sugar depending how sweet you want it
Instructions
- Place cold water into a small bowl. Sprinkle gelatin over and allow it to sit for 5 minutes to soften. Place into microwave for 10 seconds. Gelatin should be melted.
- In your mixer, whip cream with a whisk attachment. When soft peaks start to form, add in cocoa and sugar. As stiff peaks form, add in melted gelatin. Whip until completely blended.
- Frost cake or cupcakes, use on a pie or anywhere else whipped cream can be used.
- For storing overnight, place into a sealable container and place in the fridge. Give it a slight stir before frosting your cake, being careful not to deflate the cream.
Nutrition
Nutrition information isn’t always accurate.
Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.
I love this frosting! I must try gelatin!
Give it a go. Basic Whipped cream frosting is great for strawberry shortcake recipes.
Thank you so much for this recipe! I was in unexpected need of a recipe for chocolate whipped cream that would stand up to being outside (for a short time!) for my twins’ birthday party this Saturday- now I have it! You’ve saved the day 🙂
You are very welcome. I’ve made it with and without the cocoa. It holds its shape a bit better in the heat. Please feel free to share a photo on my FB page. I’d love to see how it turns out!
This looks very delicious. It looks very easy to prepare and won’t take much of my time. I can’t wait to make one.