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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.

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?!

The number one tip to note when making homemade Coffee Whipped Cream is to chill your bowl and beaters in the freezer before whipping the cream.

The super cold bowl will help the heavy cream produce stiff peaks – and stiff peaks is just a fancy way for saying that you want it to hold its shape.

Need some ideas of how to use coffee whipped cream?

Try it on..

cakes, cupcakes, hot cocoa, pancakes, fruit, coffee, cookie sandwiches, ice cream cake, pie, etc!

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Coffee Whipped Cream

Yield: 2-3 cups

Additional Time: 5 minutes

Total Time: 5 minutes

3 ingredient coffee whipped cream - there are so many uses for this - cakes, cupcakes, fruit! Now you can have your coffee and eat it too!

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Ingredients

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 2 tsp instant coffee granules (or more for a more intense flavor!)

Instructions

1. Place a metal mixing bowl and beaters in the freezer for 15 minutes.
2. 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.
3. Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days