Coffee Whipped Cream

Course: Desserts, Easy desserts

Cuisine: European, North American

Diet: Gluten Free

Prep Time: 20

Cook Time: 1

Blooming time: 15

Total Time: 36

Servings: servings

Calories: 69kcal

Author: Dini Kodippili

Super creamy, fluffy, smooth, stable, and intensely coffee flavored coffee whipped cream to use as a topping or filling or even as frosting for cakes and cupcakes. And I share the THREE best ways to add coffee flavor, and the TWO best ways to stabilize this whipped cream too.

EASY - Very easy recipe! While you can make this without a stabilizer, doing so will give you a more reliable, foolproof coffee whipped cream that can be used for many applications.

Makes about 3 ¾ cups

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Ingredients

480 mL heavy cream 2 cups (at least 35% fat)
50 g white sugar ¼ cup, add more if you prefer a sweeter whipped cream
1 tbsp instant espresso powder I use about 1 ½ tbsp (see recipe notes for substitutions)
2 tsp vanilla extract optional
⅛ tsp sea salt up to ¼ tsp sea salt

To stabilize the whipped cream

2 tsp gelatin powder about 6 g (see recipe notes for instant clearjel measurements)
2 tbsp room temperature water 30 mL
45 mL chilled heavy cream 3 tbsp

Instructions

Place the room temperature water in a microwave-safe bowl with the gelatin. Stir the gelatin so that it's fully saturated with the water.
2 tbsp room temperature water, 2 tsp gelatin powder
Set the gelatin-water mixture aside to bloom / hydrate for about 10 - 15 minutes. The gelatin is fully bloomed when the water is absorbed and the gelatin feels firm to the touch.
Microwave the gelatin in 10 second bursts to melt it, but make sure not to let the gelatin boil!
Remove the melted gelatin and set it aside to cool down slightly, while still remaining a liquid. ALTERNATIVELY, stream in 2 - 3 tbsp of CHILLED heavy cream into the melted gelatin while constantly stirring to temper the gelatin and cool it down faster.
45 mL chilled heavy cream
Place the chilled heavy cream, sugar, vanilla extract, salt, and instant espresso powder in a mixer bowl.
480 mL heavy cream, 50 g white sugar, 1 tbsp instant espresso powder, 2 tsp vanilla extract, ⅛ tsp sea salt
Start whisking the ingredients together, and gradually increase the speed to medium high.
Stream in the melted and cooled gelatin mixture. Be careful and avoid pouring it onto the whisk, as the gelatin could splatter on the bowl and make the cream lumpy otherwise.
After adding the gelatin, increase the whisking speed to high and whisk for about 1 minute to allow the gelatin to mix in really well.
Lower the speed to medium high or medium and whisk until the cream reaches mid peaks.
Taste the whipped cream while it’s at soft peaks or mid peaks, and add more sugar or instant espresso powder and stir it in to get the desired flavor.
Whisk on low - medium speed or whisk by hand until the whipped cream reaches stiff-ish peaks / firm peaks (i.e. between mid and stiff peaks). At this stage, the whipped cream still looks soft and smooth, and the peak folds over just slightly at the tip.
Because of the gelatin, the cream will start to set, so the whipped cream should be used immediately. However, you can stir the whipped cream after it "sets" to get a soft, creamy consistency again.

Notes

Using instant clear jel

For this recipe (2 cups of cream), you will need
2 ½ tsp instant clearjel.

Method

Whisk the instant clearjel with half of the sugar (about 2 tbsp). Whisk well until the clearjel is mixed through with the sugar.
Place the sugar and instant clearjel mixture in the mixer bowl.
Add about ½ - ¾ cup of the heavy cream and whisk vigorously with a hand-held whisk.
The instant clearjel should disperse evenly throughout the cream. There should be no large lumps, but it might look slightly grainy (not split, but look like there's undissolved sugar).
Allow the mixture to sit for about 5 minutes in the fridge.
Then add in the remaining sugar and heavy cream and other ingredients and whisk, following the recipe.
Skip the step of adding the gelatin.

Instant espresso powder substitutes

For 1 tbsp of instant espresso powder, substitute with
1 tbsp coffee extract (1:1 substitute) OR
1 ½ - 2 tbsp of instant coffee granules.

For best results, taste the whipped cream and add more if you like.

Do NOT use regular ground coffee, as this will not dissolve in the cream.

Nutrition