Coffee Whipped Cream
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This espresso-infused whipped cream is made with only 3 simple ingredients. It’s rich, bold, and the perfect topping for your coffee and chocolate flavored desserts. Use it to top coffee cheesecake, coffee ice cream, chocolate chess pie, or chocolate mousse.
HOMEMADE FRESH WHIPPED CREAM FOR THE COFFEE LOVERS
As your resident home baking teacher, it is my duty to help you see the benefit of making things from scratch. Whether it’s something simple like a cookie or something a little more labor-intensive like a yeast bread, I love showing you that something really simple is actually sometimes even simpler to make at home, in convenience and often in price.
Which is why when it comes to whipped cream, I am always going to encourage you to make it from scratch. It’s worlds better than what you can get in a can, and please don’t even mention Cool Whip!
The fluffy and billowy nature of homemade whipped cream is not something you can buy in the store, and when you make it from scratch, you open yourself up to whole new avenues of flavor! Just ask my super popular pumpkin spice whipped cream for starters.
This coffee whipped cream is such a fun variation of traditional whipped cream. It’s flavored with instant espresso powder (or instant coffee granules) to produce a rich stabilized whipped cream that is bursting with bold coffee flavor.
INGREDIENTS YOU WILL NEED
This coffee whipped cream recipe uses only 3 simple ingredients:
HEAVY CREAM: this can be heavy cream, heavy whipping cream, or whipping cream. All of these fall within approximately the same fat content, which is what is needed to make fluffy whipped cream. Any of these options are fine, just don’t try this with milk or even half-and-half. They just do not contain enough fat to be stable at a whipped state. I usually just buy whatever is available and don’t prefer one over the other.
SUGAR: you can use powdered sugar or granulated sugar in this recipe. I prefer powdered sugar because it dissolves faster, but either one will work just fine.
INSTANT ESPRESSO POWDER: this is a super concentrated powdered form of coffee. You can find espresso powder in the baking aisle of your local grocery store. You can also use this decaf version, or caffeinated or uncaffeinated instant coffee grounds, which you can find in the coffee section at your grocery store.
HOW TO MAKE COFFEE WHIPPED CREAM
Below you’ll see photos of exactly what to look for when making coffee flavored whipped cream. Some of these photos are from my recipe for traditional whipped cream, so just imagine some of them are more brown than pictured. The steps look exactly the same regardless of espresso powder or not.
STEP #1
Pour the heavy whipping cream, sugar, and espresso powder into the bowl of a stand mixer fitted with the whisk attachment.
STEP #2
Turn the mixer to medium speed. The mixture will start to get frothy and bubbly. After about 2 to 3 minutes, the mixture will start to thicken.
STEP #3
Once mixture is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look “billowy” and the trails from your whisk will be quite distinct.
STEP #4
Pull the whisk out of the bowl and check that the whipped cream in the bowl has formed what are called “stiff peaks.” This is just a fancy term for “the whipped cream stays standing up when you pull something out of it.”
STEP #5
Double check that your whipped cream is done by removing the whisk and flipping it upside down. If the peak stays tall without drooping off, it’s done. If it’s still a bit droopy, put the whisk attachment back on the mixer and beat another 10-15 seconds on medium-high until stiff peaks form, checking after each 10-15 second increment.
Coffee infused whipped cream will be your new favorite buddy for all things coffee and chocolate flavored. In fact, next on your list to bake should be my coffee cheesecake which combines bold coffee flavor in not only the cheesecake filling but also the thick layer of chocolate ganache! This 3 ingredient coffee whipped cream is just the cherry (coffee bean?) on top.
Homemade Coffee Whipped Cream Recipe
Ingredients
- 1 cup (240mL) heavy cream or heavy whipping cream
- 1 Tablespoon (8g or 13g) sugar1
- 1 teaspoon (6g) instant espresso powder2
Instructions
- Pour the heavy whipping cream, sugar, and espresso powder into the bowl of a stand mixer fitted with the whisk attachment.1 cup (240mL) heavy cream, 1 Tablespoon (8g or 13g) sugar1, 1 teaspoon (6g) instant espresso powder2
- Turn the mixer to medium speed (KitchenAid stand mixer speed 4 or 5, handheld mixer speed 2 or 3). The mixture will start to get frothy and bubbly. After about 2 to 3 minutes, the mixture will start to thicken.
- Once mixture is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high (KitchenAid speed 7 or 8, handheld mixer speed 4 or 5) and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look "billowy" and the trails from your whisk will be quite distinct.
- Pull the whisk out of the bowl and check that the whipped cream in the bowl has formed what are called "stiff peaks." This is just a fancy term for "the whipped cream stays standing up when you pull something out of it."
- Double check that your whipped cream is done by removing the whisk and flipping it upside down. If the peak stays tall without drooping off, it's done. If it's still a bit droopy, put the whisk attachment back on the mixer and beat another 10-15 seconds on medium-high (KitchenAid speed 7 or 8, handheld mixer speed 4 or 5) until stiff peaks form, checking after each 10-15 second increment.
- Use immediately on your favorite dessert (like coffee cheesecake). Store whipped cream covered tightly in the refrigerator up to 2 days. See notes3 for freezing instructions.
Notes
- Sugar: you can use granulated or powdered sugar here. I have used both and find a slightly smoother whipped cream with powdered. If you want to double or triple this recipe, powdered sugar is the way to go to keep everything light and airy. For 1 Tablespoon of sugar, powdered sugar will be 8g and granulated sugar will be 13g.
- Espresso powder: this is not the same as coffee grounds. You can also use instant coffee grounds and use decaf of either of these ingredients (here is a decaf instant espresso powder).
- Freezing: freezing and thawing leftover whipped cream will diminish some of the “fluff” factor, but it’s doable and great for tossing onto slices of pie or into hot chocolate. See this tutorial for the best way to freeze it!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.