Turn your regular frosting into a lush and decadent Coffee Whipped cream topping. Rich and creamy, yet fluffy, it creates the perfect topping on cakes and brownies. But don’t stop at just frosting, treat yourself to a luxurious piped swirl on your coffee or cocoa.
Deliciously lush and with just the right sweetness and subtle coffee flavor, you are going to love every single bit of this decadent treat.
Made up of 3 basic ingredients and a few tricks for success, you too can create this impressive but easy coffee whipped cream.
Equipment
- An electric stand or mixer
- If you do not have the above equipment, you can use a balloon whisk. Whipping the cream with a balloon whisk might take a few minutes longer compared to an electric or stand mixer.
- A large bowl, preferably metal or glass, which retains colder temperatures better than plastic. Be sure to use a bowl big enough to hold the cream once it is whipped. Once whipped the cream will double in volume.
- Kitchen scale or measuring spoons
Ingredients
This is your shopping list of ingredients, how they work in the recipe and alternatives if required.
Whipping cream: You could use regular whipping cream or heavy whipping cream for this recipe. 1 cup/250ml whipping cream
Powdered sugar: 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. 3 Tablespoons/23g powdered sugar, see note 1
Instant coffee: Perfect to use because it dissolves easily into the cream 1 teaspoon/1,8g instant coffee granules (powder)
Unsweetened cocoa powder: Cocoa powder is an optional ingredient in this recipe. It enhances the coffee, adding depth to the flavour. However, leave it out of the recipe if you prefer. 2 teaspoons /5g unsweetened cocoa powder (optional) see note 2
How to make coffee whipped cream
You will find the complete and printable recipe card at the end of this post. Here are just the step-by-step instructions with pictures to help guide you.
1.) Chill the bowl and beaters in the freezer for at least 10 to 15 minutes before using.
2.) Pour the cream into the chilled bowl.
3.) Add the cocoa powder (optional) coffee granules and powdered sugar to the cream.
4.) 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.
5.) Beat until the mixture reaches the desired consistency.
6.) To pipe over beverages, the cream is best whipped to a softer consistency. Watch for soft peaks (3 to 4 minutes). The lines 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.
7.) If you are using the cream to cover or frost a cake, beat until firm. Watch for firm peaks (5-6 minutes). The lines 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.
Our tips to create the perfect Coffee Whipped Cream
Cold is the key to success when preparing your Coffee Whipped Cream
- Use cold cream: Make sure the cream is cold. It whips up best when used straight out of the refrigerator.
- Chill the bowl and beaters in the refrigerator: 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.
- Use a glass or metal pot/bowl: Chilled glass or metal are best as they retain cold temperatures longer than plastic
- Do not over whip the cream: Stop whipping once the cream reaches stiff peaks. Over whipped cream turns grainy and unusable for frosting and piping.
- Use the cream shortly after whipping: Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
- Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.
Best served with
- Piped or scooped onto your favourite beverage
- Spread as a frosting or piped decoratively onto cakes or brownies
- On waffles or pancakes.
Coffee Whipped cream (PRINTABLE Recipe Card)
Equipment
- An electric stand or mixer (or balloon whisk)
- A large bowl. Preferably metal or glass
- Kitchen scale or measuring spoons
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- 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.
- 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.
