Coffee Whipped Cream

Silky and slightly sweet whipped cream infused with rich coffee flavor.

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Prep Time 20

Total Time 20

Servings: 30 people

Course: Dessert

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.

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 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.