Coffee Whipped Cream
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!
Coffee Whipped Cream
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!
Ingredients
- 2 cups heavy cream
- 1/2 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
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.