Coffee Whipped Cream

Coffee Whipped Cream

Silky whipped cream laced with espresso and a touch of sugar for coffee-forward topping.

Total 10 min Makes 16 oz Calories 60/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This whipped cream gets its deep flavor from instant espresso powder dissolved into cold cream, then whipped to soft, billowy peaks. It pairs well with chocolate desserts, spice cakes, pumpkin pie, or a mug of hot coffee itself. The espresso powder adds flavor without diluting the cream, so it whips up just as thick as the classic version.

Ingredients

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons granulated sugar
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract

Method

  1. Chill a mixing bowl and beaters in the freezer for 10 minutes.

  2. In the chilled bowl, combine the cold heavy cream, sugar, instant espresso powder, and vanilla extract.

  3. Whisk with a hand mixer on medium-high speed until the espresso powder dissolves and the cream begins to thicken, about 1 minute.

  4. Continue whipping until soft to medium peaks form, 1 to 2 more minutes, stopping before the cream looks grainy or stiff.

  5. Use immediately or cover and refrigerate up to 4 hours, re-whisking briefly before serving if it separates.

Rate this recipe

★ 3.9 (1)

Coffee Whipped Cream

This whipped cream gets its deep flavor from instant espresso powder dissolved into cold cream, then whipped to soft, billowy peaks. It pairs well with chocolate desserts, spice cakes, pumpkin pie, or a mug of hot coffee itself. The espresso powder adds flavor without diluting the cream, so it whips up just as thick as the classic version.

10 min 16 oz 60 cal

Ingredients

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons granulated sugar
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract

Method

  1. 1

    Chill a mixing bowl and beaters in the freezer for 10 minutes.

  2. 2

    In the chilled bowl, combine the cold heavy cream, sugar, instant espresso powder, and vanilla extract.

  3. 3

    Whisk with a hand mixer on medium-high speed until the espresso powder dissolves and the cream begins to thicken, about 1 minute.

  4. 4

    Continue whipping until soft to medium peaks form, 1 to 2 more minutes, stopping before the cream looks grainy or stiff.

  5. 5

    Use immediately or cover and refrigerate up to 4 hours, re-whisking briefly before serving if it separates.