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!
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.
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.