Coffee Whipped Cream is a delightful and versatile topping that adds a rich, mocha-flavored twist to your favorite desserts. Whether you’re garnishing a slice of pie, enhancing a cup of hot chocolate, or adding a special touch to your morning coffee, this whipped cream will elevate your treats to a new level. The subtle bitterness of the coffee perfectly complements the sweetness of the cream, creating a well-balanced, indulgent topping that’s as easy to make as it is delicious.
Ingredients:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 tablespoon instant coffee granules or espresso powder
- 1 teaspoon vanilla extract
Instructions:
- Dissolve the Coffee: In a small bowl, combine the instant coffee granules or espresso powder with the vanilla extract. Stir until the coffee is fully dissolved and set aside.
- Whip the Cream: In a large mixing bowl, add the chilled heavy whipping cream. Using an electric mixer, beat the cream on medium speed until it starts to thicken.
- Add Sugar and Coffee Mixture: Gradually add the powdered sugar and the coffee-vanilla mixture to the cream. Continue to whip the cream on medium-high speed until soft peaks form.
- Finish Whipping: Once soft peaks have formed, increase the speed to high and whip the cream until stiff peaks form. Be careful not to over-whip, as the cream can turn grainy.
- Serve: Use immediately to top desserts, coffee, or hot cocoa. Alternatively, you can store the whipped cream in the refrigerator for up to 24 hours. Re-whip if necessary before serving.
Enjoy your Coffee Whipped Cream as a delicious and aromatic addition to any sweet treat!
