A Whip of Coffee
If you’re a coffee lover, this one’s for you. This coffee whipped cream is light, airy, and infused with just the right amount of bold coffee flavour to take your desserts to the next level. It’s perfect for topping cakes, pairing with chocolate, or even adding a little flair to your morning pancakes. Simple to make and endlessly versatile, it’s your new go-to finishing touch.
Let’s whip!
Why You’ll Love this Coffee Whipped Cream Recipe
- Beginner-friendly – just a few ingredients and a mixer!
- Light and airy – not too sweet or heavy like buttercream.
- Versatile – pipe it on cupcakes, layer into cakes, or spoon over desserts.
I also use this coffee whipped cream to frost my Coffee Chiffon Layer Cake — it’s a dreamy combo of soft sponge and fluffy cream that coffee lovers will adore.
Watch the Quick Video
This dreamy whipped cream filling is perfect for cakes, pies, or even as a topping for fruit. But my favorite way to enjoy it? Paired with my soft and fluffy Coffee Chiffon Layer Cake — the rich coffee flavour and light cream are simply a match made in dessert heaven! ☕🍰
Ingredients in Coffee Whipped Cream
- Double cream – full fat and chilled
- Icing sugar – sifted
- Instant coffee – you may need to adjust the amount depending on how strong or mild your instant coffee is, and your personal taste preference.
- Vanilla extract
- Sea salt
How to Make Coffee Whipped Cream
Here are some key tips for making the coffee whipped cream ! Be sure to scroll down to the printable recipe card for the ingredient amounts and watch my step-by-step video tutorial for a complete guide to learn how to make this coffee whipped cream.
- Add double cream, vanilla extract and instant coffee to a saucepan.
- Heat gently over low heat, stirring continuously, just until the coffee is fully dissolved. Be careful not to let the mixture boil.
- Once dissolved, pour the mixture into a bowl — stainless steel is ideal for quicker cooling.
- Cover the bowl with a lid or cling film and chill the coffee-infused cream for at least 1 hour, or until fully cold.
- Once chilled, sift in the icing sugar. I find this amount strikes a nice balance between the bold coffee flavour and sweetness, but feel free to adjust it to suit your own taste.
- Remove the sieve and add a pinch of salt.
- Whisk the mixture on medium speed until it starts to thicken.
- Continue whipping until stiff peaks form — not too soft, but not overly stiff or grainy. Refrigerate until ready to use.
Variations & Tips
- Make it stronger – Add more coffee powder for a deeper flavour.
- Chocolate version – Add 1 tbsp unsweetened cocoa powder for a mocha whipped cream.
- Storage – Best used the day it’s made, but can be stored in the fridge for up to 24 hours.
Pair it With
- Chocolate cakes or cupcakes
- Coffee chiffon layer cake (see my full video here!)
- Tiramisu-inspired trifles
- Pancakes or waffles for a breakfast treat
Tips for Making the BEST Coffee Whipped Cream
- Do Not Over whipping – It can turn your cream grainy or into butter. Stop when the whipped cream holds its shape but still looks soft and smooth.
- Chill everything – Make sure your double cream, bowl, and whisk (or beaters) are well chilled before whipping. Cold cream whips better and faster.
- Dissolve the coffee – Mix your instant coffee powder to the cream to simmer. This helps the coffee flavour disperse evenly without graininess.
- Sift the icing sugar – Sift it to avoid any lumps to achieve the smoothest whipped cream.
- Whip on medium speed – Whip on medium rather than high speed to get smooth, stable peaks without overworking the cream.
- Use fresh cream – The fresher the cream, the better it whips and tastes. Check the expiration date!
- Flavour boost – For extra depth, you can add a splash of coffee liqueur or a drop of vanilla extract (if you haven’t already).
More Coffee Recipes You Might Like
Tried this Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Coffee Whipped Cream
- Prep Time: 10 mins
- Chill Time: 1 hour
- Cook Time: 10 mins
- Total Time: 1 hour 20 minutes
- Yield: 4 cups 1x
- Category: Frostings and Fillings
- Method: Whip
- Cuisine: Western
Description
This coffee whipped cream is smooth, fluffy, and lightly sweet — with just enough coffee flavour to make your cakes and desserts stand out.
Ingredients
- 500 ml double cream (chilled)
- 40 g icing sugar
- 2 tbsp instant coffee (used 3 tbsp in my video, adjust to your preference)
- 1 tsp vanilla extract
- a pinch of salt
Instructions
- Add the double cream, vanilla extract, and instant coffee to a saucepan.
- Heat the double cream gently and dissolve the coffee. Let it cool completely, then chill for at least an hour.
- Sift in icing sugar and add a pinch of salt. Whip at medium speed until stiff peaks form — not too stiff or too soft. Refrigerate until ready to use.
Notes
- It is enough to frost an 8-inch layer cake or about 15–20 cupcakes.
- This coffee whipped cream is the perfect topping for my coffee chiffon layer cake! Watch my full step-by-step tutorial to see how I make them together.
Nutrition
- Serving Size: 1 cup
- Calories: 478kcal
- Sugar: 14g
- Sodium: 45mg
- Fat: 45g
- Saturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 142mg
Final Thoughts
Whether you’re layering it between cakes, piping it on cupcakes, or spooning it over a warm cup of coffee, this coffee whipped cream adds a rich, flavourful twist that’s hard to resist. It’s simple to make but instantly elevates your bakes and drinks. I hope this recipe inspires you to give it a try — and if you’re looking for ideas to pair it with, don’t miss how I used it in my Coffee Chiffon Layer Cake recipe.
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
