Take your at-home whipped cream game to the next level with this homemade coffee flavored whipped cream recipe! It's the perfect tasty treat to serve with cake, pie and of course, on your favorite coffee.
If you're a semi-homemade kind of chef - someone who loves finding high-quality, store-bought desserts and dressing them up with a little something extra - this recipe is one of the best ways to turn heads at your table. I served it with a simple, ready-made chocolate cake last week and it was a huge hit.
Even my husband, who does not count himself among the coffee lovers of the world, loved the combination with chocolate. Keep reading for all the details and options for customizing the coffee flavor in this delicious whipped cream treat!
Ingredients for coffee whipped cream:
Heavy whipping cream: heavy whipping cream in the US should have total fat content percentage of at least 36 percent. Heavy cream has 30-35 percent fat. For best results, be sure you're using heavy whipping cream, and that the cream is very cold before you start your electric mixer. If you're out of heavy whipping cream and still want to make this recipe, check out this list of options from Epicurious for substitutes including how to make heavy cream using whole milk and butter.
Powdered sugar: powdered or confectioners' sugar is just regular sugar that's been ground to a fine powder. It's easier to incorporate and dissolve into whipped cream, so it's our best option for whipped cream. The recipe calls for 3 tablespoons of powdered sugar, but you can add more or less according to your taste preferences.
Instant espresso: you'll find little jars of instant espresso powder in the coffee aisle of your local grocery store. Before buying, remember that instant espresso is not the same ground espresso, which is simply ground espresso beans. Instant espresso has been ground, brewed, dried, then ground again. If you don't have instant espresso, use regular instant coffee granules instead. (It will be milder, so consider adding ¼ teaspoon extra).
Coffee extract (optional): an optional ingredient, but a good one, if you have it! Coffee extract is made from crushed whole coffee beans and vodka, which helps the beans release all their roasted flavors. If you're making a light coffee whipped cream, you could use just 2 teaspoons of coffee extract which will give you a mellow coffee flavor. Combining instant espresso powder with a little bit of coffee extract brings a full-bodied, smooth flavor profile. If you're skipping the coffee extract, add ½ teaspoon of vanilla extract for a sweet and well-rounded whipped cream mixture.
Full ingredients and measurements included in the printable recipe card below.
How to Make Coffee Whipped Cream:
To begin, chill a big bowl and your beaters in the freezer for 30 minutes.
While the bowl is chilling, combine about 2 tablespoons of your heavy whipping cream with your instant espresso powder in a small bowl. Stir well with a spoon, until the granules are completely dissolved. Refrigerate until ready to use.
Combine the heavy whipping cream, confectioners' sugar, instant espresso powder dissolved in cream, and coffee extract in the chilled bowl.
Use a hand mixer or stand mixer with the whisk attachment to begin to whip the chilled heavy cream on low speed. Start on low and gradually move the speed up to medium once the mixture begins to thicken.
Continue to beat on medium speed until the cream forms soft peaks (billowy peaks that don't stand up on their own). You can whip to medium or stiff peaks. (I prefer soft to medium peaks for most dessert uses). Be careful not to overbeat the whipped cream, or it will turn into a butter-like texture.
Serve immediately over coffee or with cake. If not serving immediately, chill in the refrigerator until ready to use.
FAQ's and Serving Suggestions:
I don't recommend using ground coffee in this recipe. Instant coffee dissolve easily and won't leave your guests chewing on grounds in their whipped cream.
Yes, you can use a sugar substitute, especially one that is ground fine like traditional confectioners sugar.
Whipped cream is not an ideal candidate for freezing because it tends to become grainy and lose its "fluff" when thawed. It's best to make it fresh as needed. If you're interested in a coffee ice cream option, I've got you covered!
Store the whipped cream in the refrigerator for up to 2 days. Note that after a day in the fridge, whipped cream can start to separate. Use a whisk to re-whip if needed before serving again.
Looking for more coffee-flavored magic in your life? Try another tasty coffee recipe next!Print