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This espresso whipped cream is an easy 5 minute flavored whipped cream recipe that tastes delicious on everything! Use it to top on brownies, hot chocolate or pumpkin pie.
Making your own flavored whipped cream can add an extra special touch to many desserts. Plus, it is so easy to make if you have some extra cream lying around.
My other favorite whipped cream recipe is this brown sugar whipped cream.
Why You’ll Love This Recipe
- Easy — This whipped cream tastes extra fancy, but is ridiculously simple to make. It takes less than 5 minutes and you only need 3 easy to find ingredients.
- Decadent — The espresso flavor gives this whipped cream a rich and decadent feel that will elevate any dessert.
- Versatile — This whipped cream makes a great topping for brownies, pumpkin pie, fancy coffee lattes or hot chocolate.
- Not Too Sweet — This espresso topping is not overly sweet (compared to a sweet frosting like this espresso buttercream).
- Cream: Use heavy (35%) whipping cream or cooking cream. This recipe will not work with half and half, lighter creams or milk.
- Espresso Powder: Use a high quality instant espresso powder. All the espresso flavor comes from this powder so make sure it is one you enjoy! I personally use this instant espresso powder. I don’t recommend coffee powder as it doesn’t give the same flavor.
- Powdered Sugar: A bit of powdered sugar adds a bit of sweetness to balance out the bitter espresso flavor and also gives some stiffness to the cream so it holds well. Powdered sugar is also called icing sugar or confectioner’s sugar.
How To Make Espresso Whipped Cream
Step 1: Use an electric mixer to whip the cream for about a minute, until it has thickened up.
Step 2: Add in the powdered sugar and espresso powder. Continue to whip, combining all the ingredients, for about 2 minutes until stiff peaks form.
This whipped cream is best when served fresh but you can store it in the fridge for a few days.
Store leftovers in an airtight container for up to 3 to 4 days. You may need to briefly re-whip the cream to give it its light and fluffy texture back.
Because it contains cream, this espresso whipped cream does not freeze well.
- Don’t over-whip the whipped cream. Stop whipping the cream once you get stiff peaks. Otherwise, you may over-whip the cream resulting in a buttery, clumpy, deflated mixture.
- Adjust the sweetness. If you do want a bit of a sweeter whipped cream, you can add in a bit of extra powdered sugar.
- Make a small batch. This espresso whipped cream doesn’t last for very long. For a small batch, halve or quarter the recipe and use a smaller, mini electric whisk to whip the cream.
No. Espresso will add too much liquid to the whipped cream, preventing it from properly whipping up.
This recipe will make about 2 cups of espresso whipped cream.