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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Light creamy coffee whipped cream on a spoon

Coffee Whipped Cream

Posted by: Ari Laing

Coffee lovers will absolutely adore the flavor of this homemade coffee whipped cream! It has a smooth, creamy texture and a rich espresso flavor that pairs beautifully with endless varieties of desserts. GF

recipe +-

Posted by: Ari Laing
Light creamy coffee whipped cream on a spoon
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Coffee Whipped Cream

Coffee lovers will absolutely adore the flavor of this homemade coffee whipped cream! It has a smooth, creamy texture and a rich espresso flavor that pairs beautifully with endless varieties of desserts. GF
Prep Time4 mins
Cook Time4 mins
Total Time8 mins
Course: Dessert
Cuisine: American
Keyword: coffee desserts, how to make whipped cream, instant coffee, instant espresso powder
Servings: 12 servings
Calories: 111kcal
Author: Ari Laing

Equipment

  • Stand mixer fitted with whisk attachment or hand mixer with electric beaters and mixing bowl

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!

Nutrition

Sodium: 8mg | Calcium: 20mg | Vitamin C: 1mg | Vitamin A: 437IU | Sugar: 3g | Potassium: 31mg | Cholesterol: 34mg | Calories: 111kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 7g | Fat: 11g | Protein: 1g | Carbohydrates: 3g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!