Coffee Whipped Cream

Flavored with real coffee and coffee extract, this simple coffee whipped cream recipe is ideal for topping cakes, puddings, hot chocolate, and more.

Why Make Coffee Whipped Cream?

If you’re a coffee fanatic like me, you’re going to love this twist on traditional whipped cream.

Made with whipping cream, instant coffee, confectioner’s sugar, and a good-quality coffee extract (plus an optional drop of brown gel food coloring for a deep, coffee-hued tone), this easy-to-make recipe showcases the flavor of real coffee.

You’ll only need a few minutes of active prep time, but pack your patience—it will take at least four hours to chill the coffee-infused cream so it’s cold enough to beat into a big bowl of soft, fluffy whipped cream goodness.

Once it’s ready, homemade coffee-infused whipped cream offers endless possibilities: garnish mugs of hot chocolate or bowls of homemade pudding, layer it into parfaits and trifles, fill homemade cream puffs, or spoon a big dollop on top of an ice cream sundae.  No matter how you use it, this buzzy whipped cream is a coffee lover’s dream.

Coffee Whipped Cream Ingredients

• Whipping Cream – Also known as heavy cream, if you’re in the US. You’ll need about 240 milliliters, or 1 cup, of cream.
• Instant Coffee Granules – Instant coffee granules (not espresso powder) dissolve into the warm whipping cream to infuse it with coffee flavor. Be sure you’re using instant coffee, not ground coffee.
  
• Confectioner’s Sugar – To add a touch of sweetness. I used 2 tablespoons, but you can add more or less confectioner’s sugar, depending on your personal preference.
• Coffee Extract – Choose a good-quality extract to flavor your whipped cream. My personal favorite coffee extracts are Nielsen-Massey and Trablit.
• Brown Gel Food Coloring – Some coffee extracts include a hint of color, so you might not need food coloring. But for a more pronounced shade of brown, add 1-2 drops of a brown gel food coloring, like Chefmaster’s Buckeye Brown.

How to Make Coffee Whipped Cream

To make coffee whipped cream, start by adding your whipping cream to a small saucepan and bringing it to a simmer over medium-low heat. Whisk in the instant coffee granules and stir until they dissolve, then remove the pan from heat and pour the coffee-infused cream into a bowl. Refrigerate until the cream is very cold to the touch, at least 4 hours or overnight.

How to Use Coffee Whipped Cream

Some of my favorite uses for coffee whipped cream include:

• Add a dollop to a mug of hot coffee or homemade hot chocolate
• Use it as a garnish for an espresso martini or other coffee-based cocktail
• Top milkshakes and ice cream sundaes
• Spoon on sliced cake, pie, brownies, or cheesecake
• Add to waffles, crepes, or pancakes for a sweet (and slightly over-the-top! ) breafast
• Layer into parfaits and trifles, or serve as an accompaniment to homemade chocolate pudding
• Pipe into choux pastry éclairs or cream puffs

Coffee Whipped Cream Recipe Tips and Tricks

Chill the bowl. Use a metal mixing bowl, and freeze or refrigerate for 15 minutes before whipping.

Keep the cream cold. After infusing with coffee, allow the cream to chill for at least 4 hours, or overnight.  Once it’s ice-cold to the touch, it’s ready to whip.

Taste and adjust. You can adjust the sweetness by adding more (or less) confectioner’s sugar, and deepen the coffee flavor by adding more extract to taste.

Don’t over-whip. Stop once the cream reaches soft peaks. You’re aiming for whipped cream, not butter!

Other coffee inspired recipes you might enjoy:

Lavender Coffee Recipe
Dark Chocolate Espresso Cookies
Espresso Chocolate Chip Biscotti
Lavender Lemon Latte Cookies

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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