Espresso Whipped Cream Recipe

I absolutely adore this recipe because it’s a luscious, homemade treat that elevates any dessert or coffee into a gourmet experience with minimal effort. Plus, the subtle espresso flavor gives my taste buds the perfect caffeine kick while keeping things sweet and creamy—talk about a win-win!

The rich, velvety texture of whipped cream is something I adore, and my espresso whipped cream variation adds an extra wallop. To make it, combine 1 cup cold heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon instant espresso powder, and 1 teaspoon vanilla extract.

The result is a lusciously thick topping, perfect for desserts.

Ingredients

• Heavy Whipping Cream: Rich in fats, creates soft peaks, adds creaminess.
• Powdered Sugar: Fine sugar, dissolves easily, provides sweetness.
• Instant Espresso Powder: Intense coffee flavor, adds bitterness, complements sweetness.
• Vanilla Extract: Aromatic, enhances flavor profile, balances with warmth.

Ingredient Quantities

• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon instant espresso powder
• 1 teaspoon vanilla extract

Instructions

1. Cool a mixing bowl and beaters in the freezer for approximately 15 minutes before beginning to guarantee they are cold.

2. In the mixing bowl that has been chilled, combine 1 cup of very cold heavy whipping cream and 2 tablespoons of powdered sugar.

3. With a hand mixer or a stand mixer with the whisk attachment, beat the cream on medium speed until it starts to thicken, around 2–3 minutes.

4. Incorporate 1 teaspoon of instant espresso powder into the cream mixture.

5. Incorporate into the bowl 1 tsp. of vanilla extract.

6. Keep beating the blend at medium-high speed until soft peaks start to form—that’s your sign you’re done with this part of the recipe. You shouldn’t need more than 2–3 minutes of beating, and you don’t want to overbeat. If you think you’ve gone too long, just stop and check the mixture.

7. Cease operation of the mixer and employ a spatula to remove the mixture from the sides of the bowl to make sure that all ingredients are united in a savory combination.

8. Continue to mix at medium speed until the mass becomes very firm and forms stiff peaks when the beater is removed, about 1 minute longer. Stiff peaks hold their shape well but have a slight curl at the tip.

9. Sample the whipped cream and alter its sweetness or espresso flavor as necessary by gently folding in additional sugar or espresso powder.

10. Present immediately or store the whipped cream in the refrigerator until you’re ready to use it. It’s just right for a finishing flourish atop any cake, cup of coffee, or dessert.

Equipment Needed

1. Mixing bowl
2. Beaters
3. Freezer (for chilling bowl and beaters)
4. Hand mixer or stand mixer with whisk attachment
5. Spatula

FAQ

• Can I use regular coffee instead of instant espresso powder?No, standard coffee will not dissolve correctly. Instant espresso powder is needed for the appropriate texture and flavor.
• Can I substitute the heavy whipping cream with a non-dairy alternative?You can use coconut cream, the full-fat kind, as a non-dairy alternative—if it’s a rare treat that you’re after. The flavor, texture, and nutritional profile may not be exactly the same as that of real heavy cream, but coconut cream can hold its own in a variety of recipes.
• How long will the whipped cream keep in the fridge?You can keep whipped cream in an airtight container in the fridge for as long as 48 hours.
• Can I make this recipe without the vanilla extract?It is fine to leave out the vanilla extract if you wish, but it contributes a rich, deep flavor.
• What can I serve Espresso Whipped Cream with?It aligns splendidly with sweets such as fudgy brownies, molten chocolate cake, or even as a garnish for coffee or hot chocolate.
• Do I need special equipment to make whipped cream?A hand mixer or a stand mixer is fine, but you can also whisk it by hand, though it will take longer.

Substitutions and Variations

For thick whipping cream: Try coconut cream in a recipe for dairy-free, whipped “cream.” This will work because coconut cream is thick and creamy; just be sure to use only the solid part, like so: Insert a can of full-fat coconut milk into your fridge overnight. The next day, open it up and use only the solid cream that has risen to the top.
For powdered sugar: Try using an equal amount of granulated sugar, or try a sugar substitute like stevia.

For light brown sugar: Try using an equal amount of granulated sugar mixed with 1 tablespoon of molasses.

For dark brown sugar: Try using an equal amount of granulated sugar mixed with 2 tablespoons of molasses.
For instant espresso powder: Swap out for finely ground coffee or cocoa powder for a dissimilar flavor experience.
To make almond extract: Use the same method as for vanilla extract but with raw, chopped almonds instead. Almond extract has a stronger flavor than vanilla, so you may want to use it in smaller amounts.

Pro Tips

1. Use High-Quality Cocoa Powder for Variation: For a chocolate twist, try adding 1 to 2 tablespoons of high-quality cocoa powder when incorporating the instant espresso powder. This will create a mocha-flavored whipped cream, perfect for topping chocolate desserts.