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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.
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.
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 Recipes From The First Year
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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
Video
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
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.
Stephanie – FWIW, for this recipe, I have used Swerve confectioner’s and other keto-friendly sweeteners with great success in a crème whipper/siphon using N2O canisters (I believe the brand is Zoemo, from Amazon)…not trying to take away from the posted recipe whatsoever!! I love my stand and hand mixers, but I just happen to have a cream whipper in my kitchen arsenal, because I love whipped cream so much and can’t stand the sugar and other rubbish they usually put into the store-bought versions, so invested in one. I am a HUGE fan of creamy, coffee-flavored items such as this whipped cream, pudding and ice cream (which is wonderful homemade as well – but I would use allulose in that, since it handles the ice crystals better than the erythritol-based sweeteners). The instant coffee works amazingly in this recipe!!