A dollop of whipped cream from a can is fine. But you know what’s even better? Homemade whipped cream. Or, if you really want to take it up a notch, coffee whipped cream. If you’re a fan of coffee-flavored desserts or love to top bowls of ice cream, hot cups of cocoa or slices of chocolate cake with homemade whipped cream, then you’re going to love this coffee whipped cream recipe. Made with four simple ingredients, this recipe does not need gelatin to get those soft peaks. The trick? Use a cold bowl!
Ingredients for Coffee Whipped Cream
- Heavy whipping cream: Homemade whipping cream is made by beating the full fat liquid until it thickens into a whipped form. You can use regular heavy cream but it will take longer to whip.
- Confectioner’s sugar: Similar to powdered sugar, this sweetener is used because it’s finer than regular sugar granules to keep that soft pillowy texture.
- Baking cocoa: Cocoa is used to change up the flavor of this coffee whipped cream, giving it a mocha-like taste.
- Instant coffee granules: Instant coffee is added in to this homemade coffee whipped cream to add coffee flavor. The granules disintegrate into the mixture as you beat.
Directions
Step 1: Beat the heavy whipping cream
In a chilled small glass bowl and using chilled beaters, beat the cream until it begins to thicken.
Editor’s tip: While it may seem tedious, freezing the bowl and beaters helps create stiffer peaks for coffee whip cream. Pop the equipment in the freezer for 15 minutes before starting.
Step 2: Stir in the rest of the ingredients
Add in confectioners’ sugar, cocoa and coffee granules. Beat until soft beaks form.
Store in the refrigerator until you’re ready to serve.
Recipe Variations
- Swap cocoa for vanilla bean: Not a fan of mocha as a flavor? Swap out the baking cocoa with a vanilla flavor, like a vanilla bean paste or extract.
- Add a dash of cinnamon: For a unique twist on your whipped cream coffee, add a dash of cinnamon for a robust, spicy flavor that pairs well with some of your favorite desserts, like fudgy brownies or no churn ice cream.
- Make it peppermint: If you’re a fan of peppermint mocha-flavored goodies, then add a dash of peppermint extract to your coffee whipped cream for a holiday-inspired topping.
How to Store Coffee Whipped Cream
While the texture will change over time, you can store coffee whipped cream in an airtight container in the refrigerator for up to seven days. If it becomes too soft, simply whip it again to get it to the texture you want.
Can you freeze coffee whipped cream?
Yes! Coffee whipped cream can actually freeze well. Pipe dollops of the whipped cream onto a baking sheet lined with parchment paper, then pop it in the freezer overnight. Store the dollops in an airtight container or plastic bag, and when it’s time to use it, simply take out a mound and let it sit at room temperature for 15 minutes to thaw.
Coffee Whipped Cream Tips
Will coffee grounds work instead of instant coffee?
No. While it may seem like the same thing, coffee grounds will not mix well into your whipped cream compared to an instant coffee powder. The same goes for prepared coffee that has been chilled; it will make your whipped cream looser.
Can you substitute with half-and-half?
While half-and-half does have some cream in it, it doesn’t whip as easily as a heavy whipping cream. For the best results, you should buy the real thing.
Is powdered sugar or granulated sugar better for whipped cream?
Powdered sugar will give you the best results for a homemade coffee whipped cream. Granulated sugar won’t mix in the same, with the texture of small granules in the whip. Powdered sugar mixes in well, sweetens the whipped cream and doesn’t change the texture. Don’t have any on hand? You can make your own powdered sugar using a blender.
