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Espresso Whipped Cream

If you’re looking for a new way to spruce up your morning coffee or your next batch of espresso brownies, I have just the thing for you! My espresso whipped cream is the perfect companion for your next treat.

A shot of espresso with espresso whipped cream on top.

We got our Breville Barista Express Impress espresso machine this year and knew it would be perfect for recipe development. And it has been great for all of our espresso desserts, like our espresso buttercream, espresso cupcakes, or dark chocolate espresso cake.

So, it is no surprise that this espresso whipped cream recipe is a hit as well! While this recipe does not use freshly brewed shots of espresso like our other recipes, it does use finely ground espresso beans to to create the iconic espresso flavor.

We achieved this by steeping heavy cream in finely ground espresso beans overnight. We tested two methods to see which was best. The first batch used 1/4 cup (20g) of very finely ground espresso beans and was whisked straight into the whipped cream.

The second batch used 1/2 cup (40g) of espresso beans that were ground at a coarser setting, ie larger grounds. After steeping overnight, we strained out the coffee grounds to omit any gritty texture in the whipped cream.

While both batches were a success, we would definitely recommend that you use the first method. It is easier and tastes better. What a win!

The whisk attachment from a stand mixer with espresso whipped cream on it.

Espresso Whipped Cream

Yield: 2 cups
Prep Time: 8 hours
Whisk Time: 3 minutes
Total Time: 8 hours 3 minutes

Silky whipped cream infused with espresso.


  • 2 C (480ml) Heavy Cream
  • 1/4 C (20g) Finely Ground Espresso Beans*
  • 1/4 C (30g) Powdered Sugar*
  • 1 tsp Vanilla


  1. Add the finely ground espresso to the heavy cream and stir until fully combined. Leave in the fridge overnight, ideally 8-12 hours.
  2. Pour the cold heavy cream mixture into the bowl of a stand mixer. Add the powdered sugar and vanilla.
  3. Using the whisk attachment, on high speed, whisk the ingredients together until stiff peaks begin to form, about 3-5 minutes.
  4. Enjoy with your morning cup of coffee or with your next dessert! Keep in the refrigerator for 5-7 days.


  • If you are unable to achieve a very fine grind on your espresso beans, you will want to strain the heavy cream mixture to omit any gritty texture. You may lose some flavor when straining out the espresso grounds, so feel free to steep for longer to achieve a stronger espresso flavor.
  • If you prefer a sweeter whipped cream, feel free to add more powdered sugar, up to 1/4 cup more. It will add sweetness and help the whipped cream achieve stiff peaks easier.
Nutrition Information:
Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 215Total Fat: 24gCarbohydrates: 4gProtein: 0g

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