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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
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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.
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.