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
Units
Scale
- 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