Light, Airy Coffee Whipped Cream With Espresso Powder
Coffee lovers will absolutely adore this homemade coffee whipped cream. Smooth, creamy, and infused with rich espresso flavor, it’s the perfect finishing touch for everything from pies and cakes to brownies and hot cocoa. Plus, it's incredibly easy to make!
Servings: 12 servings
Calories: 111kcal
Equipment
Stand mixer fitted with whisk attachment or hand mixer with electric beaters and mixing bowl
Ingredients
- 1½ cups (355ml) heavy cream
- ¼ cup (50g) confectioner's sugar
- 1 tsp instant espresso powder or instant coffee granules
Instructions
- Make the coffee whipped cream. Combine 1½ cups (355ml) heavy cream, ¼ cup (50g) 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
- Storage: Refrigerate for up to 2 days; best used immediately, as it will deflate and separate over time. I do not recommend freezing.
- Espresso note: Do not substitute brewed coffee or coffee grounds for instant espresso—they won’t dissolve.
Nutrition
Calories: 111kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 31mg | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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