Homemade whipped cream is infinitely better than store-bought. It’s a fact! Not only does it have a better taste, but the texture is unparalleled. So smooth, so creamy, it’s no wonder we make it at home so often. And this coffee whipped cream recipe is one of our favorite flavors to whip up! Quite literally.
It’s a simple combination of heavy cream, powdered sugar, and instant espresso powder. That’s it! Combine it all in a bowl, then whisk (a stand mixer or hand mixer comes in handy for making this quickly). In less than 5 minutes, you’ve got the absolute best whipped cream you’ve ever tasted.
We’re providing recommended serving suggestions down below, but suffice it to say, this is delicious eaten straight outta the bowl with a spoon. Live your best life!!
Ingredients For Coffee Whipped Cream
Just like with a classic homemade whipped cream, you’ll need heavy cream and confectioner’s sugar (powdered sugar). While vanilla extract is often used to flavor regular whipped cream, here we’re using instant espresso powder. Our favorite brand is DeLallo — not only does it taste amazing, but it completely dissolves into the cream, leaving behind smooth whip with a deep coffee flavor.
Don’t have instant espresso powder? Instant coffee works fine too! But note, you cannot use regular coffee or coffee grounds as a substitution — they will not dissolve!
How To Make Coffee Whipped Cream
Everything gets made in the bowl of a stand mixer fitted with a whisk attachment, but certainly you could use a hand mixer or smaller electric mixer if that’s preferred.
Combine the heavy cream, sugar, and espresso powder in the bowl, then whip until stiff peaks form, about 3-4 minutes on medium to medium-high speed. It could not be easier or more delicious!
Tips
- Whip until stiff peaks form! If you stop when there are soft peaks, the instant coffee granules may not have fully dissolved. Also, we like our heavy whipping cream to have a thick, smooth texture. Let it go the full 3-4 minutes in the mixer! If you want to use it for piping (on cakes or cupcakes), let it go a bit longer, it will continue to thicken.
- Don’t add too much sugar! Since coffee whipped cream is often paired with other desserts, you don’t want to overpower or have too much sweetness.
- Use within 1 day! While leftovers will keep for 3-4 days in a refrigerator, you risk the whipped cream breaking. When it collapses, you’ll be left with a puddle of liquid at the bottom. So while it still tastes delicious, it’ll have the best body and texture within the first day.
Storage And Freezing
- Store whipped cream in a sealed, airtight container in a fridge for up to 2 days, though it’s best used immediately. As the whipped cream sits, it will deflate and separate, leaving a bit of liquid at the bottom.
- To freeze: We don’t recommend freezing whipped cream, as it often separates when defrosted, but it can be done. Freeze in small portions on a parchment lined baking sheet until solid, about 2 hours. Once frozen solid, transfer to a freezer bag or other freezer-safe storage container. Will keep for up to 1 month.
Best Desserts To Use Coffee Whipped Cream
Brownies!! We absolutely love to serve coffee whipped cream on top of homemade brownies! There’s something about the combination of coffee or espresso and cocoa powder that just makes the flavors of both dessert sing. So good! See below for a simple homemade brownie trifle — literally just layers of brownies and whipped coffee cream in the form of a parfait!
Any dessert where you’d typically serve a scoop of ice cream would benefit equally from a big heaping spoon of coffee whipped cream instead. Whether that’s a warm skillet cookie, blueberry dump cake, chocolate pudding, or pies (you haven’t lived until you’ve tried blueberry pie with coffee whipped cream or ice cream!!), it’s pretty much guaranteed to be amazing.
And don’t forget to add a dollop on top of hot cocoa! Life changing!!
This is such a delicious treat and sure to impress any and all coffee lovers!
If you make this Coffee Whipped Cream recipe, please let us know by leaving a review and rating below!
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More dessert recipes to try!
- Carrot Cake Loaf with Cream Cheese Frosting
- Cannoli Cream Parfaits
- No-Bake Chocolate Mousse Pie
- Dark Chocolate Cookie Butter Cookies
- Chocolate Babka Parfaits
Light, Airy Coffee Whipped Cream (With Espresso Powder)
Equipment
Ingredients
- 1 ½ cups heavy cream
- ¼ cup confectioner's sugar
- 1 tsp instant espresso powder or instant coffee granules
Instructions
- Make the coffee whipped cream. Combine 1 ½ cups heavy cream, ¼ cup confectioner's sugar, and 1 heaping tsp instant espresso powder in the bowl of a stand mixer fitted with whisk attachment. Whip until stiff peaks form, about 3-4 minutes, and the espresso granules are completely dissolved. Use immediately.
Notes
- Store whipped cream in a sealed, airtight container in a fridge for up to 2 days, though it’s best used immediately. As the whipped cream sits, it will deflate and separate, leaving a bit of liquid at the bottom.
- To freeze: We don’t recommend freezing whipped cream, as it often separates when defrosted, but it can be done. Freeze in small portions on a parchment lined baking sheet until solid, about 2 hours. Once frozen solid, transfer to a freezer bag or other freezer-safe storage container. Will keep for up to 1 month.
- You cannot use regular coffee or coffee grounds as a substitution for instant espresso — they will not dissolve!
Let us know your thoughts!