Try this indulgent, uber-fluffy coffee whipped cream the next time you need a quick and easy way to elevate your morning coffee or after-dinner treat.
With just three ingredients, you can easily whip up a batch of this dreamy, cloud-like topping.
The secret is using chilled heavy whipping cream for stability. Then flavoring it appropriately. Luckily, it’s a super simple process, so go ahead and treat yourself!
Why You’ll Love This Coffee Whipped Cream
Versatile Topping: This whipped cream is massively flavorful and tastes great on everything from cakes and pies to coffee drinks and ice cream sundaes.
Light, Fluffy, and Oh-So-Pretty: Coffee whipped cream is a lovely shade of coffee brown and it’s lighter than air! That makes it a terrific contrast to dense cakes and gooey brownies. Plus, it’ll also make your desserts and iced coffees look amazing.
Customizable: You can easily adjust the amount of espresso powder or add other flavor mix-ins to tweak the taste. Try it with cocoa powder or a dash of cinnamon, and you’ll swoon!
Ingredients
- Heavy Whipping Cream: Stick to very cold, heavy whipping cream (at least 35% milkfat). Nothing else will give you the same great texture and level of stability.
- Powdered Sugar: It adds sweetness and dissolves like a dream, so you don’t need to worry about a grainy finish.
- Instant Espresso Powder: It’s the secret ingredient that really amps up the coffee flavor. You can also use instant coffee granules.
- Vanilla Extract (optional): Vanilla enhances the overall taste without empowering the coffee flavor. But you can leave it out.
How to Make Coffee Whipped Cream
Making coffee whipped cream is one of the easiest things you’ll ever do in the kitchen. Just follow these few steps:
1. CHILL. Place the beaters and metal mixing bowl in the freezer for at least 15 minutes before you begin.
2. COMBINE. Add all the ingredients to the cold bowl and beat with an electric mixer on medium-high speed for 3 to 5 minutes.
3. ADJUST. Taste the cream and adjust the coffee or sugar, as needed.
4. ENJOY! For best results, use immediately.
Tips for the Best Coffee Whipped Cream
I actually don’t have a ton of tips for this recipe because it’s so simple. If you follow the instructions, you should be just fine.
Still, there are a few things to keep in mind:
- Use chilled whipping cream. For the best results, it should have been in the fridge for a good few hours or overnight.
- Choose espresso powder, if possible. It has a much nicer, smoother taste, and you’ll need less of it.
- Use decent instant coffee. If you don’t want to search for espresso powder, get decent instant coffee. Cheaper brands can be quite bitter.
- Flavor variations. Add 3 tablespoons of unsweetened cocoa powder to turn it into mocha whipped cream. Or add 1-2 teaspoons of cinnamon, nutmeg, or apple pie spice, to taste.
How to Store
Remember: Keep leftovers in an airtight container whether you’re refrigerating or freezing them.
To Store: Place the leftovers in the fridge for up to 3 days.
To Freeze: Pipe or spoon the whipped cream in dollops onto a parchment-lined baking sheet. Flash-freeze for 2 to 4 hours or until they’re solidly frozen. Then, transfer them to an airtight container and freeze for 1 to 2 months.
Thaw frozen whipped cream in the fridge overnight. And always remember to re-whip chilled cream before use.
My Favorites Desserts to Pair with Coffee Whipped Cream
Fudgy Brownie Pie
Brownie Bottom Cheesecake
White Chocolate Blondies
Buttermilk Pound Cake
Southern Chocolate Cobbler
Coffee Whipped Cream
16
servings5
minutes118
Try this indulgent, uber-fluffy coffee whipped cream the next time you need a quick and easy way to elevate your morning coffee or after-dinner treat.
Ingredients
2 cups heavy whipping cream, chilled
1/2 cup powdered sugar
2 teaspoons instant espresso powder (or instant coffee granules)
1 teaspoon vanilla extract, optional
Instructions
- Place a metal mixing bowl and beaters in the freezer for 15 minutes to chill.
- Add the chilled heavy cream, powdered sugar, instant espresso powder, and vanilla extract (if using) to the cold bowl.
- Beat with an electric mixer on medium-high speed for 3 to 5 minutes, or until stiff peaks form. The whipped cream should be thick enough to hold its shape when the beaters are lifted out of the bowl.
- Taste and add more sugar or espresso powder if needed.
- Use immediately to top cakes, cupcakes, pies, hot cocoa, ice cream, etc. Or store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Ensure the cream, bowl, and beaters are very cold. This helps the cream whip up faster and hold its shape better.
- Serving suggestions: Use it to top cakes, pies, ice cream sundaes, cupcakes, iced coffee drinks, hot chocolate, etc.
