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.
Course Dessert
Cuisine American
Prep Time 5 minutesminutes
Servings 8servings
Calories 108kcal
Author Tracy
Ingredients
Full batch
1cupheavy cream
½teaspoonvanilla extractoptional
2tablespoonsto ¼ cup (15-30g) powdered sugar*
2teaspoonsinstant espresso powder*
Single serving
2tablespoonsheavy cream
A couple drops vanilla extractoptional
1 to 2teaspoons(3-5g) powdered sugar*
¼teaspooninstant 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.