Chocolate Whipped Frosting
Cake Chocolate Desserts Ditch the Mix

Chocolate Whipped Frosting – Just 4 Ingredients

Chocolate Whipped Frosting

I hope everyone had a wonderful Christmas!  We always have a bunch of birthdays around Christmastime.  I try to change up the dessert a little bit and still keep to the chocolate cake requests that happen every 2 weeks at this time of year.  Buttercream is made with SO much butter and requires a bit of work, so I thought I would turn my Chocolate Lasagna filling into a chocolate frosting for birthday cake instead.  (See the chocolate version in the notes.)  Plus buttercream is so messy with powdered sugar!  After all the Christmas cookies, I want something a little lighter and easier to make – but JUST as delicious!

For a homemade chocolate cake, you can check this chocolate cake recipe out.  This year I just used the box instead.  I used 1/2 applesauce and 1/2 oil in the cake, and nobody even noticed.  🙂

Chocolate Whipped Frosting

This recipe is easy when you have everything in the pantry ready to go.  I saved the cake to eat a few days later, and the frosting tasted the same!  I was impressed because whipped recipes lose air as they sit.  Not this one!  Since this is whipped – it does need to be stored in the refrigerator.


  • Cool Whip
  • Cocoa Powder
  • Milk
  • Instant Chocolate Pudding Mix

Cool Whip

I used TruWhip instead of Cool Whip.  But the products are completely interchangeable.  For a pantry only frosting – you could use DreamWhip.  This does taste like a dream!  In less than 5 minutes, you add the powder, milk and a little vanilla.  Boom – you have whipped topping that tastes fresh.

Cocoa Powder

I think the kind of cocoa powder used makes a difference, but that could just be me.  My preferred baking cocoa is Rodelle.  I find it at Costco (only during November-January) or Amazon.  It is dutch-processed, so it works in most situations.  I find it dissolves better for making homemade hot cocoa.


Any milk should work.

Chocolate Pudding

Double check your chocolate pudding box says “Instant”!  I know I’ve gotten home a few times only to realize later it said “Cook and Serve.”  I didn’t even know those existed!  This uses the smaller box.  There is a larger 5 ounce box and a smaller 3.4 ounce box on the shelf.  You just need the 3.4 ounce box.

Other Uses:

This recipe covers a 9×13″ cake or a 2-tiered 9″ inch cake as seen in the photos.  You could use the frosting on cupcakes, or a fruit dip, or wherever you want more chocolate!

Chocolate Whipped Frosting
  • ¼ cup cocoa powder
  • 3.4 ounce box instant chocolate pudding
  • 1 cup milk
  • 8 ounces (1 tub) Cool Whip*
  1. In a large bowl, whisk together the cocoa powder and pudding mix. Once mixed thoroughly, add the milk. Beat with a mixer or whisk together for 1 minute.
  2. Fold in the cool whip. This part will take a little while, but it is worth it! Keep folding until there are no streaks of chocolate.
  3. Store covered and in the fridge until you are ready to use.
*Cool whip can be replaced with TruWhip or DreamWhip or homemade whipped cream

This is enough frosting to cover a 9x13" cake or a stacked two layer 9" cake



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