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.
Alright, coffee lovers, I have a little treat for you today.
We all know regular whipped cream is great. A spoonful of chocolate whipped cream is positively sinful, and cream cheese whipped cream should be eaten by the spoonful. But you know what all those recipes are missing?
Caffeine. And that’s clearly a missed opportunity.
That’s right, friends, today let’s caffeinate our whipped topping and make some coffee whipped cream.
Admittedly, the amount of actual caffeine in a serving of coffee whipped cream is probably not going to have a huge effect on your day, but a spoonful of this over a cup of hot chocolate or a slice of chocolate cheesecake is so good, it might just perk you up anyway.
The deep, slightly bitter coffee flavor makes the rich and sweet whipped cream feel positively luxurious. As I was testing this recipe, I was dreaming of all the things that I could top with it.
And then instead, I just stood there at the counter eating it with a spoon, because that’s a real good time too.
- Instant espresso powder: If you don’t keep espresso powder on hand, you can buy it online or find it in the coffee aisle at your grocery store. It’s a handy ingredient to keep around, especially if you bake a lot of chocolate desserts.
- Heavy cream: Have leftover heavy cream after making this recipe? See What to Do With Leftover Whipping Cream for storage tips and recipe ideas for using it up.
- Powdered sugar: You can substitute granulated sugar if you don’t have powdered sugar. Just be sure to read the substitution notes in the recipe card because you’ll need less of it to get the same level of sweetness.
How to Make Coffee Whipped Cream
1. Combine all ingredients. In a bowl or the bowl of your stand mixer, add heavy cream, vanilla extract, sugar, and espresso powder.
2. Whisk, whisk, whisk. You can use a whisk, a handheld electric mixer, or the whisk attachment of your stand mixer to whip the cream into billowy peaks.
Stop every once in a while to scrape down the edges of the bowl with a rubber spatula to make sure no espresso powder or lumps of sugar are being left around the edges. Continue to beat the whipped cream until it reaches your desired consistency.
Soft peaks are perfect for spooning over hot chocolate. Stiff peaks are best for piping onto desserts.
3. Serve and enjoy!
- Mocha whipped cream (chocolate coffee whipped cream): This is SO good. Add 3 tablespoons of cocoa powder along with the other ingredients.
Where to Use Coffee Whipped Cream
- On Hot Chocolate (it would be extra amazing on my Rich and Thick Hot Chocolate)
- Over a slice of banana bread
- On chocolate chip waffles
- Over chocolate pudding
Can I use coffee grounds / instant coffee / coffee to make whipped cream?
- Coffee grounds: No. Coffee grounds will not dissolve into the cream.
- Instant coffee: Yes this will work just fine.
- Coffee: Not really. While you can add a little (chilled) coffee to your whipped cream, it’s not going to do much. The amount needed to actually add a detectable coffee flavor would dilute the cream to the point that it would not whip up.
Can I pipe coffee whipped cream/frost a cake with it?
Yes. This whipped cream is stiff enough for piping.
You can frost a cake with with this whipped cream, but like all whipped creams, it’s not going to be nearly as stable or easy to work with as an American buttercream or most other frostings.
More Coffee Favorites
- Storage: Store tightly covered in the refrigerator for up to 48 hours. The cream will begin to deflate and may weep the longer it sits.
- Freezing: To freeze whipped cream, freeze spoonfuls of whipped cream on a parchment-paper-lined baking sheet. Once frozen solid, cut the parchment paper into squares and transfer the whipped cream (still on the squares) to a freezer bag and store for up to 1 month. The cream may separate a bit after freezing and defrosting, but it still works great for drinks and over a quick dessert.
Coffee Whipped Cream
- 1 cup heavy cream
- ½ teaspoon vanilla extract optional
- 2 tablespoons to ¼ cup (15-30g) powdered sugar*
- 2 teaspoons instant espresso powder*
- 2 tablespoons heavy cream
- A couple drops vanilla extract optional
- 1 to 2 teaspoons (3-5g) powdered sugar*
- ¼ teaspoon instant espresso powder
- 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!
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