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Coffee Whipped Cream Recipe

Flavor homemade whipped cream with instant espresso powder for a coffee-flavored treat that is (you guessed it!) perfect for topping coffee or your favorite desserts. Level up homemade whipped cream with this easy recipe!

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Piped coffee whipped cream in a 4 ounce mason jar.

I’ve been having so much testing and posting easy homemade flavored whipped cream recipes lately. I can’t say it’s been the healthiest choice I’ve ever made for myself (so much whipped cream in my fridge at all times), but I think I’m mostly fine with it.

This coffee-flavored whipped cream is the latest in the lineup and it might just be my new favorite.

Recipe Testing the Coffee Whipped Cream

I wanted to test a few different options for flavoring the whipped cream. I tried instant coffee, instant espresso powder, and even cold brew coffee concentrate.

Flavoring with Instant Espresso Powder Or Instant Coffee

Espresso powder was the clear winner after a few tests. It didn’t add any liquid to the heavy whipping cream (like the cold brew concentrate did) and I found the flavor to be better than the instant coffee. The espresso powder also dissolved more quickly and completely than the instant coffee.

What are the differences between (instant) espresso powder and instant coffee? From how I understand it, instant coffee is made from dehydrated ground coffee. It’s made to brew easily in hot water. Espresso powder is made in a similar manner, but with a series of extra steps that yields a very fine grain and more concentrated product. It’s most often used in baking.

Here’s more about the difference between espresso powder and instant coffee.

The photo below demonstrates the physical differences between the two products, namely that the espresso powder is much finer than the instant coffee.

Two small bowls, one filled with instant coffee (a coarse particle) and one filled with espresso powder (a much finer particle) and labeled.

I found that it’s important not to go overboard with the espresso powder, because it will have that “instant” taste which isn’t appealing. I used Medaglia D’oro Espresso Instant in this recipe.

Using Cold Brew Concentrate

I also made a very small test-batch using Starbucks Cold Brew Concentrate with the ratio of about 1/4 cup heavy whipping cream to 1 tablespoon cold brew. This worked better than I thought, but the downside was the coffee flavor was subtle (though fantastic) and the added liquid kept the whipped cream from reaching its full whipped potential. It also separated more easily after a short time of storage.

The only reason this one worked as well as it did was because the cold brew is so concentrated. The espresso powder still made the most sense though.

What About Coffee Grounds?

Don’t try to substitute coffee grounds for the instant espresso powder in this recipe. They will not dissolve and you will have a gritty unappetizing mess. Tip: there’s lots of other ways to use espresso powder once you’ve bought a container.

What Goes Best with Coffee Whipped Cream?

Coffee whipped cream is a fantastic treat to stash in your fridge for topping your coffee as you head out to work (or stay in) each morning. It gives it a boost of flavor that won’t go unappreciated.

A spoon in a small glass of coffee topped with a scoop of coffee-flavored whipped cream.

Or, maybe you want to use it to top a dessert? It would be delicious added to an ice cream sundae bar or as a topping on a yellow or white cake.

You can use homemade whipped cream as frosting, but you will want to be sure to whip it in a chilled bowl for extra stability. It’s best applied right before serving and if you are using it on a layer cake, I’d say two layers max and expect a rustic (but delicious) appearance.

I like my Nutella whipped cream recipe for frosting because the Nutella does stabilize it even more, but I would just remind again that using these whipped cream recipes for a frosting will be a rustic appearance!

Ingredients You Will Need

Let’s get started with the essential ingredients for coffee whipped cream!

Four ingredients with text labels: instant espresso powder, vanilla extract, confectioners' sugar, and heavy whipping cream.

Heavy Whipping Cream – Keep heavy whipping cream well-chilled before whipping for the best results.

Confectioners’ Sugar – Use confectioners’ sugar here, though granulated can work too.

Espresso Powder – Don’t substitute instant coffee or regular coffee grounds here. See notes above for more on the reasons why. I used Medaglia D’oro Espresso Instant. Avoid attempting to use coffee grounds. They won’t dissolve and it’ll be sad story.

Vanilla Extract – I add vanilla extract to round out the overall flavor of the whipped cream.

How to Make Coffee Whipped Cream

Combine the heavy whipping cream, confectioners’ sugar, instant espresso powder, and vanilla extract in a bowl.

Note: Whenever you are whipping up whipped cream, it’s helpful to use a chilled metal bowl and chilled beaters. This gives the whipped cream more stability.

Use a hand mixer with the whisk attachment to whip the ingredients on low speed. Once the espresso powder appears completely dissolved, move the mixer up to medium speed.

Continue to beat on medium speed until the cream forms soft peaks (soft billowy peaks that flop over). I usually keep whipping the mixture to stiff peaks, but be careful because it can be easy to overwhip!

Once the whisk is leaving defined trails in the whipped cream, it’s best to turn off the mixer frequently and check for peaks. You can mix by hand towards the end to carefully get the texture just right if you wish.

Serve immediately or chill in the fridge until ready to use.

A mason jar filled with piped coffee whipped cream and a spoon.

Try New Flavors: Instead of vanilla extract, you could try using almond extract, peppermint extract, or even cocoa powder to customize the flavor of the whipped cream.

How to Store Coffee Whipped Cream

Store the whipped cream in the fridge. Note that after some time in the fridge, whipped cream can start to separate. Use a whisk to re-whip if needed when you are ready to use the whipped cream.

Whipped cream is best served soon after preparing, but it also lasts in the fridge as needed. I keep mine in the fridge for a handful of days and give it a quick whip before topping my coffee.

Coffee whipped cream piped into a small jelly jar.

More Recipes to Try

Piped coffee whipped cream in a 4 ounce mason jar.

Coffee Whipped Cream

Flavor homemade whipped cream with espresso powder for a coffee-flavored treat that is (you guessed it!) perfect for topping coffee or your favorite desserts. Feel free to customize the flavors even further with mocha, caramel, vanilla, or mint and get your favorite latte flavor in a sweet billowy whipped cream!
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Course Condiments, Dessert
Cuisine American
Servings 2 cups (about)

Ingredients
  

  • 1 cup heavy whipping cream (well-chilled)
  • 4 teaspoons confectioners' sugar
  • 1 1/2 teaspoons instant espresso powder (see notes)
  • 1/4 teaspoon vanilla extract

Instructions
 

  • In a medium bowl, combine the heavy whipping cream, confectioners' sugar, instant espresso powder, and vanilla extract. Use a hand mixer with the whisk attachment to begin to whip the chilled heavy cream on low speed. You can also use a stand mixer if preferred. Start on low and gradually move the speed up to medium once the espresso powder appears completely dissolved.
  • Continue to beat on medium speed until the cream forms soft peaks (soft billowy peaks that flop over). You can also whip to medium or stiff peaks. Be careful though not to overbeat the whipped cream. Serve immediately or chill in the fridge until ready to use.

Notes

Espresso Powder: Note that instant coffee and instant espresso powder are different. You are looking for a very fine grain product that includes “espresso” in the name (usually intended for baking). I used Medaglia D’oro Espresso Instant.
Sweetness: I kept the sweetness of this recipe on the light side. If you prefer more, you could probably go up to 2 tablespoons or so of sugar. If you aren’t sure, taste the mix once you whip to the “very thick, but not whipped” stage and add more sugar then as needed. 
Make it Ahead: Though whipped cream is best used immediately, I often keep mine in the fridge (two or three days) and it’s still great to use for topping coffee or eating with a spoon. 
 
The mixture will start to separate, which can generally be fixed with a whisk and brief whipping by hand.

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