Coffee Whipped Cream
User Reviews
5
9 reviews
Excellent
Coffee Whipped Cream
Report
Coffee whipped cream is a sweet and sophisticated alternative to traditional whipped cream. It’s rich, full of coffee flavor, and irresistible spooned over chocolate desserts.
Share:
Ingredients
Full batch
- 1 cup heavy cream
- ½ teaspoon vanilla extract optional
- 2 tablespoons powdered sugar 15-30g, up to 1/4 cup
- 2 teaspoons instant espresso powder
Single serving
- 2 tablespoons heavy cream
- vanilla extract optional, a couple drops
- 1 to 2 teaspoons powdered sugar 3-5g
- ¼ teaspoon instant espresso powder
Instructions
- To a large bowl* or the bowl of your stand mixer, add heavy cream, vanilla extract, sugar, and espresso powder.
- Use a whisk, handheld electric mixer, or the whisk attachment of your stand mixer to whisk the cream, stopping to scrape down the sides of the bowl as needed. Whisk until the cream reaches your desired consistency (soft peaks for spooning over drinks and stiff peaks for piping).
- Serve and enjoy!
Notes
- *To substitute granulated sugar for powdered sugar, use 2 to 3 tablespoons or 1 to ½ teaspoons for the single serving.
- *Instant coffee can be substituted for the espresso powder. Coffee grounds and brewed coffee will not work in this recipe.
- *If whipping the cream with a whisk (not a stand mixer or handheld electric mixer), chill the bowl in the freezer for 15 minutes before starting. A cold bowl will help your cream whisk up a little more easily.
- *Use a smaller bowl to make the single-serving whipped cream. You will need to use a handheld electric mixer or a whisk and arm power to make a single serving because a stand mixer won’t be able to process an amount this small.
Nutrition Information
Show Details
Calories
108kcal
(5%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
Other Recipes
You'll Also Love
