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.
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.
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*-Holly
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.
- 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.
- hot cocoa
- cookie sandwiches
- ice cream cake
More Recipes From The First Year
Coffee Whipped Cream
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 2 tsp instant coffee granules, or more for a more intense flavor!
- 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