Go Back

Coffee Whipped cream (PRINTABLE Recipe Card)

Easy to make whipped cream infused with coffee makes a lush frosting for cakes, topping for cheesecakes or would be great topped on your cup of coffee.
If you love all thing coffee, then prepare to indulge in this irresistible treat. Made in under ten minutes using just 3 ingredients, to create a not to sweet but decadent topping.
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 4
Calories 968 kcal


  • An electric stand or mixer (or balloon whisk)
  • A large bowl. Preferably metal or glass
  • Kitchen scale or measuring spoons


  • 1 cup/250ml whipping cream
  • 3 Tablespoons/23g powdered sugar see note 1
  • 1 teaspoon/1.8g instant coffeegranules (powder)
  • 2 teaspoons /5g unsweetened cocoa powder (optional) see note 2


  • Chill the bowl and beaters orwhisk in the freezer for at least 10 to 15 minutes. See note 3
  • Pour the cream into the chilledbowl.
  • Add the coffee granules, powdered sugar and cocoa powder (if using) to the cream.
  • Using a stand mixer or hand mixer, beat the cream for about 3 to 4 minutes on medium speed. Mixer speed settings vary, so observe the texture of your whipped cream.
  • Beat until the mixture reaches the desired consistency.
  • To pipe over beverages, the cream is best whipped to a softer consistency. Watch for soft peaks (3 to 4 minutes). The trails in the cream become more solid. After lifting the beaters out, the cream will hold its lines but the top peaks will be soft and after a second or two will fall back on itself.
  • If you are using the cream to cover or frost a cake, beat until firm. Watch for firm peaks (5-6 minutes). The trails in the cream will become stiffer and stiffer, and the cream will take on volume. If you take your whisk out of the cream, the peaks in the whipped cream will cling firmly. This is typically the best stage to stop whipping the cream.


  1. Powdered sugar, also referred to as confectioners or icing sugar. This type of sugar is best to use because of its fine texture. Avoid using granulated or castor sugar which will cause a grainy textured whipped cream. Besides adding sweetness, powdered sugar contains cornstarch, responsible for stabilizing the whipped cream. This allows the whipped cream to keep its shape when piped.
  2. Cocoa powder is an optional ingredient in this recipe. It enhances the coffee, adding depth to the favour. However, leave it out of the recipe if you prefer.
  3. Chill the bowl in the refrigerator for at least 10 minutes before using. A chilled bowl ensures that the whipped cream takes on a more stable and stiff texture.


1 cup/250ml: 968 calories, 93,21gtotal fat, 28g carbohydrates, 6g protein,25g sugar,
343mg cholesterol