Begin by chilling your mixing bowl and beaters or whisk in the refrigerator for about 10 minutes. This helps the cream whip up better.

In the chilled mixing bowl, pour in the heavy whipping cream.

Add the powdered sugar, unsweetened cocoa powder, and vanilla extract to the mixing bowl.

Start whipping the cream on low speed, gradually increasing to medium-high speed until soft peaks form. This should take about 3-5 minutes.

Be careful not to overwhip; stop when the cream has a velvety texture and forms stiff peaks.

Use a rubber spatula to gently fold in any remaining cocoa powder or sugar if needed, ensuring an even consistency.

If desired, transfer the frosting to a piping bag and pipe it onto your favorite treats, or simply spread it with a spatula.

For an extra chocolatey flavor, you can mix in some melted chocolate once the whipped cream has reached soft peaks.

Store any leftover frosting in an airtight container in the refrigerator for up to 3 days. Re-whip before using if it separates.