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

Silky whipped cream infused with espresso.
Prep Time 8 hours
Cook Time 3 minutes
Total Time 8 hours 3 minutes
Servings 2 cups
Calories 215kcal
Author Vanessa Woodruff

Ingredients

  • 2 cups (480g) Heavy Cream
  • ¼ cup (20g) Finely Ground Espresso Beans*
  • ¼ cup (30g) Powdered Sugar*
  • 1 teaspoon Vanilla

Instructions

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

Notes

  • 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

Serving: 1serving (1/4 cup) | Calories: 215kcal | Carbohydrates: 4g | Fat: 24g