Description
A rich and creamy espresso whipped cream that elevates coffee, desserts, and fruit. Fluffy, bold, and slightly sweet, it’s perfect for lattes, hot chocolate, cakes, pies, and more.
Ingredients
Scale
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract (optional)
Instructions
- Chill Equipment: Place mixing bowl and beaters in the freezer for 5–10 minutes.
- Combine Ingredients: Add cream, sugar, espresso powder, and vanilla extract into the chilled bowl.
- Whip Cream: Beat on medium speed until soft peaks form.
- Form Stiff Peaks: Increase to high speed until stiff peaks form. Stop immediately to avoid over-whipping.
- Serve or Store: Dollop on desserts or coffee. Refrigerate leftovers in an airtight container; re-whip lightly before serving.
Notes
- Sift espresso powder for smoother texture.
- Adjust sugar to taste for sweetness balance.
- Optional: Add a pinch of sea salt or coffee liqueur for extra flavor.
- Store in the refrigerator for 3–4 days or freeze in small dollops.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70kcal
- Sugar: 2g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Carbohydrates: 2g
- Protein: 0.5g
- Cholesterol: 30mg