Coffee Whipped Cream
Coffee whipped cream is made with espresso powder to bring traditional whipped cream to new heights! A delicious coffee-flavored cream is perfect for pairing with all things chocolate, cinnamon, and of course…coffee!
Whipped cream can go from bright and zesty lemon or lime to dreamy chocolate and cinnamon with just a swap of a single ingredient! This coffee whipped cream recipe is another one to have in your arsenal of flavor variations and it’s one of our favorites.
About this coffee whipped cream recipe
One of the best things about whipped cream is that as amazing as it is plain and simple, it’s even better when you can add one extra ingredient to it and turn it into something completely different!
You don’t have to be a sophisticated coffee connoisseur to enjoy this particular flavor element. Sure it’s a little perky pick-me-up in terms of taste that coffee lovers will appreciate, but there’s also a delicate balance of slightly bitter and deliciously sweet that is something everyone will love!
We use espresso powder to give it a wonderful coffee flavor and that recognizable beige hue we all love to see in any coffee-flavored dessert. All you need is some cold heavy cream, a chilled bowl, sugar, and vanilla and you’re most of the way there! The coffee flavor is added via espresso powder, because it dissolves quickly and easily.
It is great on chocolate and cinnamon cakes and cupcakes, inside of crepes, or on top of waffles and pancakes. One of the ways we treat ourselves is by adding a dollop on top of our morning brew and finishing it off with a drizzle of brown sugar cinnamon coffee syrup!
So easy, and so, so good!
What you need
- Heavy Cream – It’s important to distinguish heavy cream from whipping cream. The fat content in heavy cream allows for a better, smoother, and richer consistency and is what is most often used for whipped cream. You can also use heavy whipping cream if that’s what you have. Avoid plain whipping cream, it’s not the same!
- Espresso Powder – Espresso powder gets added to give the whipped cream its color and coffee flavor. You can use instant coffee too, which will add a more mild flavor. Brewed coffee isn’t advisable, because then the amount you’d need for flavor would just turn everything into a runny mess!
- Confectioners’ Sugar – Also known as powdered sugar, when blended into the whipped cream it will result in a smooth finish. It’s the added sweetness needed to balance the bitter coffee and makes for a great dessert topping!
- Pure Vanilla Extract – An optional added layer of flavor. Vanilla pairs well with warm flavors like cinnamon, chocolate, and coffee.
Tip: For best results, use the heavy cream just out of the fridge and make sure it’s nice and cold. You want to make sure your bowl and beaters are cold too. Whipping cream will double in size when whipped, so use a large enough bowl. Leave it and the beaters in the fridge or freezer at least an hour before you begin.
How to make it
Remove the bowl and cream from the refrigerator and pour the cream into the bowl. Stir in the espresso powder until it has dissolved.
With an electric hand mixer or stand mixer (which should have the chilled beaters attached), beat the cream for 2 minutes on medium speed until peaks begin to form.
Add vanilla if desired, and gradually add powdered sugar; beat until soft peaks form.
Don’t overbeat or your whipped cream will separate and turn into butter. This is best served immediately!
How to make this whipped cream your own
- If you need to double the recipe to make more, go for it. Just make sure to use a bigger bowl.
- If you want to switch up the flavors from time to time, you can. The base recipe stays the same. Add a little cocoa powder for chocolate whipped cream, fold in a bit of lemon, lime, or orange zest for a citrus flavor, a dash of cinnamon for cinnamon whipped cream, or some fresh vanilla bean for an even more vibrant vanilla flavor.
- Although we say don’t overwhip, you can experiment a little and see how much more you’d like to whip the cream to get stiffer peaks. Soft peaks are great for dollops in your coffee, on your pancakes, and you can even pipe it onto cakes and cupcakes. It is nice to have the option to stabilize it a bit more if you wanted to!
- Enjoy it on top of a caramel iced coffee, cinnamon dolce latte, iced vanilla latte, or a pumpkin spiced latte.
- Put it on top of your cannoli pancakes, tiramisu pancakes, sweet cream pancakes, Nutella pancakes, and these chocolate chocolate chip pancakes!
Whipped cream is always best used right away for the best consistency and level of freshness. If you do make it ahead and want to keep it in the fridge, adding 1/4 cup of full-fat sour cream or whole milk Greek yogurt will help your whipped cream last longer. Regardless, aim to use it within a couple of days.
Get the Recipe: Coffee Whipped Cream
- 1 cup heavy cream, chilled
- 1 tablespoon espresso powder
- ¼ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract, optional
- For best results, chill a medium sized bowl (see note) and beaters for at least one hour in refrigerator or freezer.
- Remove bowl and cream from refrigerator. Pour cream into bowl. Stir in espresso powder until dissolved.
- With hand mixer or stand mixer on medium speed, beat cream for 2 minutes or until peaks begin to form.
- Add vanilla if desired, and gradually add powdered sugar; beat until soft peaks form.
- Don’t overbeat or your whipped cream will separate and turn into butter.
- Best served immediately.
- Whipping cream will double in size when whipped, so use a large enough bowl.
- Adding 1/4 cup of full fat sour cream or whole milk Greek yogurt will help your whipped cream last longer in the refrigerator.