Homemade Coffee Whipped Cream Recipe

Ingredients

• 1 cup (240mL) heavy cream (or heavy whipping cream)
• 1 Tablespoon (8g or 13g) sugar1
• 1 teaspoon (6g) instant espresso powder2

Instructions

1. 1

   Pour the heavy whipping cream, sugar, and espresso powder into the bowl of a stand mixer fitted with the whisk attachment.

2. 2

   Turn the mixer to medium speed (KitchenAid stand mixer speed 4 or 5, handheld mixer speed 2 or 3). The mixture will start to get frothy and bubbly. After about 2 to 3 minutes, the mixture will start to thicken.

3. 3

   Once mixture is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high (KitchenAid speed 7 or 8, handheld mixer speed 4 or 5) and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look "billowy" and the trails from your whisk will be quite distinct.

4. 4

   Pull the whisk out of the bowl and check that the whipped cream in the bowl has formed what are called "stiff peaks." This is just a fancy term for "the whipped cream stays standing up when you pull something out of it."

5. 5

   Double check that your whipped cream is done by removing the whisk and flipping it upside down. If the peak stays tall without drooping off, it's done. If it's still a bit droopy, put the whisk attachment back on the mixer and beat another 10-15 seconds on medium-high (KitchenAid speed 7 or 8, handheld mixer speed 4 or 5) until stiff peaks form, checking after each 10-15 second increment.

6. 6

   Use immediately on your favorite dessert (like coffee cheesecake). Store whipped cream covered tightly in the refrigerator up to 2 days. See notes3 for freezing instructions.