Coffee Whipped Cream
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
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 coffee whipped cream makes the ideal finishing touch for cakes, puddings, parfaits, cream puffs, ice cream sundaes, or mugs of hot chocolate. No matter how you use it, this buzzy whipped cream is a coffee lover’s dream.
Coffee Whipped Cream Ingredients
- Whipping Cream – Whipping cream (or heavy cream, if you’re in the US) forms the base for this coffee whipped cream. You’ll need 240 milliliters (1 cup) of very cold 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 sweeten the cream, I added two tablespoons of confectioner’s sugar (icing sugar). You can use 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. Save the rest of the bottle to make coffee ice cream or espresso chocolate chip biscotti.
- 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.
Coffee Whipped Cream 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 four hours, or overnight. Once it’s ice-cold to the touch, it’s ready to whip. If whisking by hand, it’s also helpful to sit the bowl of cream over a second bowl of ice, to keep the cream cold as you whip.
- Taste and adjust. You can adjust the sweetness by adding more (or less) confectioner’s sugar, or deepen the coffee flavor by adding more extract to taste.
- Pack your patience. You’ll only need a few minutes of active prep time, but it will take at least four hours to chill the coffee-infused cream before whipping.
- Don’t over-whip. Stop once the cream reaches soft peaks. You’re aiming for whipped cream, not butter!
Coffee Whipped Cream
- Total Time5 minutes
- YieldAbout 250 grams 1x
A coffee whipped cream recipe flavored with real coffee and coffee extract.
Ingredients
240 milliliters whipping cream (1 cup)
1 teaspoon instant coffee granules
30 grams confectioner’s sugar (2 tablespoons), or to taste
1/2 teaspoon coffee extract, such as Trablit, or to taste
Brown gel food coloring, optional
Instructions
Add whipping cream to a small saucepan and bring to a simmer over medium-low heat. Whisk in the instant coffee granules and stir until fully dissolved. Remove from heat, pour into a bowl, and chill until very cold, at least 4 hours or overnight.
In a large mixing bowl or the bowl of a stand mixer, whip chilled cream on medium-high speed until soft peaks form.
Mix in the confectioner’s sugar, followed by the coffee extract and food coloring, if using.
Use immediately.
- Prep Time: 5 minutes
- Category: Frostings and Fillings
Ways to Use Coffee Whipped Cream
I love the versatility of this recipe. You can 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, or scoops of cold brew ice cream; spoon it over sliced cake, pie, brownies, or cheesecake; add to waffles, crepes, or pancakes for an over-the-top breakfast; layer into parfaits and trifles; serve as an accompaniment to homemade chocolate pudding; or pipe the cream into choux pastry éclairs or cream puffs.
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!
