Fresh whipped cream infused with coffee flavoring adds another layer of indulgence to chocolate desserts. I’ve also added some stabilizers so it will hold up for using on dessert buffets and warmer environments.
Make the infusion ahead of time and keep it in the refrigerator. You can whip it up in a mixer several hours a head (because of the stabilizer), but keep it chilled until you are ready. Or, you can prep it in a whipped cream dispenser and charge it when you are ready to dispense.
Great to use in layered mousse dessert and for items on dessert buffets as it keeps its shape well.
Complement Recipes
Coffee Whipped Cream
Silky and slightly sweet whipped cream infused with rich coffee flavor.
Equipment
- 1 Mixer stand or hand mixer
- 1 Whip Cream dispenser optional – instead of using mixer
Ingredients
- 2 cups heavy whipping cream
- 1/4 cup powder sugar
- 2 tsp vanilla extract
- 2 tbsp instant coffee powder regular coffee will do, if using instant esspresso power start with half the amount
- 2 tbsp whip cream stabiliater optional and amount may vary based on what stabilizer you use.
Instructions
- In a small bowl, combine vanilla and instant coffee powder to allow coffee to fully dissolve
- In a mixing bowl (can be chilled) combine heavy cream and vanilla/coffee mixture. Mix on slow for 1-2 minutes to incorporate flavor (scrape sides if you see a build up).
- If using a whip cream canister, add powder sugar and stabilizer and mix 1-2 minutes on slow. Then pour into canister and follow directions based on the model you have (see notes on charging below).
- If using a mixer only, begin increasing the speed to medium high until you achieve soft peaks. Mix stabilizer and powder sugar together, then seive (no lumps) and add to whip cream mixing on medium for several minutes until firm peaks.
- Keep covered and refrigerated until use.
Notes
Notes on using Whipping Canister (such as an ISO Whipper).
- Use N20 (nitrogen) and not CO2 as the later may cause a sour or bitter aftertaste.
- It may take 2 cartridges to fully charge the whip cream. However, a full 2nd charge is a bit much. You can release a small amount of extra pressure by placing e a towel over the nozzle and pressing down on the lever for 3 seconds.