Coffee Whipped Cream

🌟 Why You'll Love This Recipe:

• It is a simple three-ingredient whipped cream that will turn ordinary whipped cream into something special.
• Coffee cream with instant coffee is a delicious topping for chocolaty desserts and cozy hot chocolate or iced coffees.
• Use coffee whipped cream as a dip for crackers, pretzels, or cookies.

🥘 Ingredients In This Recipe

The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

Cream - use a high-fat cream like heavy whipping cream, it whips up better than low fat or half and half cream and is ideal for piping.

Sugar - we prefer powdered sugar when making whipped because it mixes quickly into the cream.

Instant coffee - you can use granules or powder - these dissolve into the cream without making it watery like chilled coffee. 

Espresso powder is good to use because of its intense flavor, but there is no need to go and buy it if you already have another type of instant coffee.

🍽 Equipment

Stand mixer, electric hand mixer, or whisk.

Step 1 - Place one cup of cold heavy cream, sugar, and coffee granules into a mixing bowl. If you would like the cream more or less sweet, feel free to adjust the amount of maple syrup.

Step 2 - Use an electric mixer and beat at high speed until the cream reaches the consistency you need soft, medium, or firm peaks - this will depend on what you are making with the cream (see notes below). 

Step 3 - Transfer to a sealed container and store in the fridge until ready to use.

✏️ Recipe Notes

What Are Soft, Medium, And Frim Peaks

To make peaks beat the cream until you see it start to thicken, stop beating, and lift the beaters out of the cream. 

Soft peak cream - If a peak forms and flops over immediately, it is a soft peak. 

If a recipe calls for a soft peak, you can stop beating, but if it asks for a medium or firm peak, continue to beat the cream for a little longer to get the correct consistency.

Soft peak cream is the best consistency for folding into other mixtures such as blancmange or making fruits in cream.

Medium peak cream- If the peak stands well, but the tip of the peak curls over it is a medium peak.

If you beat medium peak cream a little longer, firm stiff peaks form.

Medium peak cream is best for sandwiching cakes together, or for serving with things like our eggless scones.

Firm peak cream - If the peak stands well and does not curl over onto itself, it has become a firm peak, and you should stop beating the cream.

If you continue to beat the cream after the firm peak stage, it will split and won't be nice to use.

Firm peak cream is best for piping or making desserts like our Dulce de leche mousse or our strawberry fool recipe.

💭 Recipe Tips

Stabilized coffee whipped cream

If you are going to pipe coffee whipped cream and want it to hold its shape for longer, whip in 1 tablespoon of skim milk powder for every cup of cream you use.

Chill the bowl and beater

The cream will always whip up better when chilled, so if you are whipping cream on a hot day, place the bowl and beaters in the fridge (or freezer if you have room) for 30 minutes before using.

Having the bowl and beaters well chilled before use will help to keep the cream nice and cold as you whip it up.

👪 Serving Size

This coffee whipped cream recipe makes about 2 cups and would serve about eight. A serving size is about ¼ cup.

🍬 Calories Per Serve

This recipe for maple whipped cream has about 121 calories in a ¼ cup serving.

🥗 Serving Suggestions

Coffee whipped cream can be served on hot chocolate, with a slice of cake, on top of waffles and pancakes, and even on chocolate pies or pudding.

📖 Variations

Mocha whipped cream - before making the whipped cream add two tablespoons of sifted cocoa powder to the bowl.

🌡️ Storage

Refrigeration - Store coffee whipped cream in an airtight container in the fridge. If stored correctly, it should keep for up to 3 days.

Freezing – Not suitable for freezing.