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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!
5
from
2
rating
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Servings:
8
servings
Prep Time:
5
minutes
minutes
Total Time:
5
minutes
minutes
Course:
Breakfast, Dessert
Cuisine:
American
Diet:
Gluten Free
Calories:
105
kcal
Author:
Rachel Gurk
Ingredients
▢
1
cup
heavy cream, chilled
▢
1
tablespoon
espresso powder
▢
¼
cup
confectioners’ sugar
▢
1
teaspoon
pure vanilla extract, optional
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Instructions
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.
Notes
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.
Serving:
0.25
cup
,
Calories:
105
kcal
,
Carbohydrates:
5
g
,
Protein:
1
g
,
Fat:
11
g
,
Saturated Fat:
7
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
3
g
,
Cholesterol:
34
mg
,
Sodium:
8
mg
,
Potassium:
51
mg
,
Sugar:
1
g
,
Vitamin A:
437
IU
,
Vitamin C:
1
mg
,
Calcium:
21
mg
,
Iron:
1
mg