Coffee Whipped Cream
3 ingredient coffee flavored whipped cream is easy to make! Use on cakes, cupcakes, pie, brownies, hot cocoa and fruit! Now you can have your coffee and eat it too!
I used to think there was nothing better than cool whip in terms of a whipped topping.
I know.
You’d think these words shouldn’t be coming out of a food blogger’s mouth!
I chalk it up to me being naive. But now I am more well versed in the world of whipped toppings.
And I think I will have a hard time going back to cool whip. Or even plain whipped cream, because I’m all about flavored whipped cream.
It all started when I made chocolate whipped cream. I could eat that by itself for dessert. It’s also really good on cookies, strawberries, and of course cake.
It’s time to up your whipped cream game. I can promise that you won’t be disappointed with this 3 ingredient coffee whipped cream recipe. And I am almost positive that those you serve it to will think you’re super talented and fancy because flavored whipped cream isn’t all that popular.
Ingredients
- heavy cream
- powdered sugar
- instant coffee granules
If you’re a true coffee drinker, like my husband Ryan, you’d probably never ever use instant coffee. I hear it tastes like coffee water. But instant coffee is really versatile in baking. You can add it to cake mixes, buttercream, cookies.. pretty much anything to give that dessert coffee flavor.
And what’s better than having your coffee and eating it too, right?!
Freeze Your Bowl Before Making Whipped Cream
Chill a metal mixing bowl and beaters in freezer for 15 minutes
You’re wondering if this step is necessary. I have made whipped cream by sort of chilling the bowl ahead of time.. meaning last minute I stick it in the freezer or I pull it out of the freezer too early and by the time I actually whip the cream, the bowl isn’t chilled anymore.
Here’s what I’ve observed – chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable).
How to Make Stabilized Whipped Cream without Gelatin
Put all 3 ingredients in the chilled bowl and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoopable with a spoon and holds its shape.
Chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable). And because you start with a chilled bowl, you don’t need to use gelatin.
Pair With..
- cakes
- cupcakes
- hot cocoa
- pancakes
- fruit
- coffee
- cookie sandwiches
- ice cream cake
- pie
More Whipped Cream Recipes
- Chocolate Whipped Cream
- Strawberry Whipped Cream
- Pumpkin Whipped Cream
- Root Beer Whipped Cream
- Peanut Butter Whipped Cream
Coffee Whipped Cream
Ingredients
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 2 tsp instant coffee granules or more for a more intense flavor!
Instructions
- Place a metal mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and instant coffee granules and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days
Yes, yes and YES!!!! This is genius! Gotta run to the store whole the bowl and beaters are chilling….
Ugh. I didn’t proofread. :( *WHILE not whole!!
Honest to god this is the best whipped cream recipe I Have ever made. I can’t believe I haven’t though to look for a coffee whip cream recipe before! And I just happend to land on the best one! I filled a 3 layer chocolate cake with this whipped cream and it was FABULOUS
Oh my goodness, that cake sounds like it was amazing!
If used as a filling should the cake be stored in the fridge til serving?
Yes, definitely!
When using for a cake filling, personally I like to add a small box of vanilla instant pudding; it makes it into a really thick creamy mousse that is to die for!
Have you ever tried to make this up in little decorative drops and then freeze it for later? Was wanting to do this for Thanksgiving for the grandkids hot chocolate.
If made ahead of time, and piped onto cupcakes a day or two later, will it still look as good? Thanks!
Sounds delicious
Have you had the cream made of coffee granules sugar and ice water? That’s it, that’s all. Whisk 1/3 cup of tasters choice (my choice) and 1 cup of sugar. 160 ml ice water but no ice. Whisk with an electric mixer. it takes a while but it’s so cool.
Need to try that, Joyce!
This is what I have been looking for…sound so YUMMY. Does it have any grainy taste from the coffee granules not melt/mix in?
Hi Mandie! Make sure you use instant coffee granules, they completely dissolve!
Hello All! I tried making this with Swerve (sugar alternative) and peaks never formed. (Yes, I chilled the metal bowl and beaters for 15 mintues) The taste is still delicious yet, I am looking for the whipped peaks! Must you use regular powdered sugar or, has anyone had success with a different sugar alternative? Thanks in advance and happy cooking/baking! :-D
You can use a bowl of ice and place your mixing bowl on top of it. The cream needs to be cold to whip and this helps it stay cold.
hi!! i’m obsessed with it i love it! i just have a doubt is this keto friendly?
Hi, will this retain its shape for decorating a cake?
Hi Summer! Are you talking about frosting a layered cake? Or what kind of decorating? Lots of piping? You can always add gelatin to help further stabilize the whipped cream for piping.
Thank you for your recipe. I just made a coffee cake and I needed a frosting not using butter. Had some double cream and made some coffee frosting for my cake.
Hello dear, your recipe looks amazing and I’m planning to use it on cupcakes
Do I need to keep it in refrigerator for storing?
Can u suggest a way for me to store it in room temperature cause I’m making the cupcakes for a wedding theres no possible way of keeping it in a fridge
Please suggest a way to keep it stable at room temperature
Hi Manthila! To increase the stability of whipped cream since it will be outside, I would recommend adding melted gelatin to the whipped cream.
4 tsp water
1 tsp unflavored gelatin
Add the water to a small bowl. Sprinkle the gelatin over the water and let it sit for a few minutes. Microwave the bowl for a few seconds, until the gelatin is dissolved, stir until uniform consistency. Add this to the rest of the ingredients and beat together.
Will the coffee granules be grainy or will they just disolve?
They dissolve!
OMG I used this recipe to dollop on top of a flourless chocolate cake and it was AMAZING! With some raspberries it was *chef’s kiss*
I am so happy I found this recipe!! Thank you a million times over. Quick question. I’ve made this several times for lots of other cakes and desserts. But I’m wondering for a specific dessert that is not very sweet. Can I add additional powdered sugar AFTER I already mixed everything together? I actually made this first and popped it in the fridge. Then I changed my mind on what dessert I wanted to make. So now I’m left wondering how to get the whipped cream sweeter. I don’t want to ruin it. Thanks!
Hi Val! Yes, you can add additional powdered sugar even after it’s been whipped. Just re-whip!
Is the coffee granules bitter when bitten into
Or do you dissolve them first
The coffee granules dissolve in the heavy cream.
How many cupcakes can I frost with this recipe?
Hi Papia! It really depends on how much frosting you like on each cupcake and if you will spread on the frosting or pipe it on. I would guess that the recipe as written would frost 6 cupcakes – but I like to pipe my frosting on, which usually takes more frosting.
Hi,
This looks absolutely delicious, and I am planning to use it to frost a birthday cake. The only question I have is which speed do you recommend whipping the cream on, if it matters? Also, how long does it last at room temperature?
Thank you!
Whip into stiff peaks at medium-high speed. I wouldn’t recommend keeping the whipped cream at room temperature for more than 30-60 minutes.
Hello, could you use cooled espresso rather than instant coffee? If so, how much would you add please? :)
Hi there! Instant coffee is critical for this recipe. Using cooled espresso will add too much extra liquid and could prevent the whipped cream from whipping.
Could I use espresso powder? How much should I use?
2 tbsp espresso powder!
Hi, this looks fantastic, quick question–should i dissolve the coffee granules in hot water? Won’t it make the cream grainy?
The coffee granules will dissolve in the heavy cream!
Wonder if I could add some cocoa and make it a mocha whipped cream? (Chocolate and coffee are my favorite treats I get to keep to myself – 10 kids… they steal everything 😂 so mocha is the perfect combination.) If so, measurement recommendations?
That’s an awesome idea Lauren! My chocolate whipped cream recipe calls for 1/4 cup unsweetened cocoa powder – add that in addition to the regular recipe!