Best Coffee Whipped Cream Recipes

WALNUT TORTE WITH COFFEE WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
• Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
• Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.

AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM

Steps:

• Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper.
• Dust the pans with flour and shake out any excess.
• Preheat oven to 350°F.
• In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes).
• In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine.
• Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently.
• In another bowl, with clean beaters, beat the egg white just to stiff peaks.
• Gently and gradually fold the whites into the yolk mixture.
• Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles.
• Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently.
• Cool in pans on racks for ten minutes.
• Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks.
• Remove and discard parchment paper and allow layers to cool completely.
• Make the Coffee Whipped Cream:.
• In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved.
• Add remaining cream and confectioner's sugar and beat until cream forms stiff peaks.
• This will provide enough whipped cream to fill the two layers and to garnish the top.
• You can place the cream for the top in a pastry bag and decorate the top with rosettes.
• Garnish with the toasted walnut halves.

COFFEE WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and coffee granules; beat until soft peaks form. Store in the refrigerator.

MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM

Steps:

• For Crust:
• Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) Preheat oven to 350° F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, about 10 minutes. Cool on rack.
• For Filling:
• Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans. Pour filling into pie crust. Bake until puffed and set, about 1 hour. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.

COFFEE GRANITA WITH WHIPPED CREAM

Steps:

• Mix together the espresso, sugar, coffee liqueur and vanilla extract in a medium bowl until the sugar is completely dissolved. Pour the liquid into an 8-inch square glass baking dish and freeze. Every 30 minutes, remove the dish from the freezer and use a fork to scrape and break up the ice crystals. Repeat until the mixture is thoroughly frozen, about 4 hours.
• Spoon the granita into small glasses, dollop with the whipped cream and garnish with a mint leaf. Serve immediately.

TEARIMISS YOU: VANILLA RUM CAKE SOAKED WITH COFFEE RUM SYRUP AND WHIPPED CREAM MARSALA MASCARPONE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In the bowl of an electric mixer with the paddle attachment, whisk both flours, the granulated sugar, baking powder and salt until well combined. With the mixer on low speed, add the butter. Add the eggs, one at a time, scraping the bowl as needed. Add the milk, rum and vanilla, and mix for about a minute until well combined. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
• For the coffee rum syrup: Combine the hot coffee, granulated sugar and rum in a bowl and whisk until the sugar dissolves. Refrigerate until cool.
• For the frosting: In the bowl of an electric mixer with the whisk attachment, combine the whipping cream and marsala and whip until stiff peaks form. In another bowl, mix the mascarpone cheese and powdered sugar with a wooden spoon until well combined. Fold the mascarpone mixture into the whipped cream and refrigerate until use.
• To assemble: Use a pastry brush to soak the cupcakes with the rum coffee syrup, soaking twice. Top with whipped cream marsala mascarpone frosting.

COFFEE-CHOCOLATE ICE CREAM CAKE WITH NUTS AND ESPRESSO WHIPPED CREAM FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Sprinkle 1/2 cup of the nuts on top. Scoop the chocolate ice cream onto the nut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Scoop the coffee ice cream over the chocolate ice cream, spreading with the offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Put the heavy cream, espresso, confectioners' sugar and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the remaining 1/4 cup nuts and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

MEXICAN COFFEE PUDDING WITH KAHLúA WHIPPED CREAM

Steps:

• Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Divide among 6 small bowls. Cover and chill until cold, about 4 hours.
• Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle with cinnamon.

STRAWBERRY-COFFEE ICE CREAM CAKE WITH BANANAS AND ESPRESSO WHIPPED CREAM FROSTING

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Top with the sliced bananas.
• Scoop the strawberry and coffee ice creams onto the banana layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting. Drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

SWEDISH SPICED CARDAMOM COFFEE WITH CHANTILLY WHIPPED CREAM

Steps:

• Place lemon zest, cardamom pods, vanilla pod, and ground coffee into paper filter in brew basket of your coffee maker.
• Add water to the coffee maker, and brew according to manufacturer's directions.
• While coffee is brewing, make the chantilly whipped cream:.
• Whip the cream until soft peaks form; add the sugar, vanilla, cognac and cardamom, beating until well combined.
• Pour spiced coffee into 6 tall warmed mugs, about 2/3 full.
• Sweeten each serving with a teaspoon of sugar, or to taste.
• Top each serving with a generous dollop of chantilly whipped cream, and sprinkle with ground cardamom. Serve immediately.

SPICED CHRISTMAS COFFEE WITH BRANDIED WHIPPED CREAM

Steps:

• Place ground coffee, cardamom, sugar, cinnamon, and nutmeg in coffee filter. Using spoon, mix gently. Add water to coffee maker and brew according to manufacturer's instructions.
• Divide coffee among 8 cups. Garnish each with a dollop of whipped cream and serve immediately. /epi-preparation>
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COFFEE WHIPPED CREAM

Steps:

• Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
• When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
• Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.

FRONTERA GRILL'S CHOCOLATE PECAN PIE WITH COFFEE WHIPPED CREAM

Steps:

• Make the crust:
• In the bowl of a food processor, combine the flour, butter, and shortening. Pulse until the mixture resembles coarse meal with some small (roughly pea-size) lumps of butter. Transfer to a large bowl.
• In a small bowl, stir together the sugar, salt, and 4 tablespoons ice water. Using a fork, gradually stir the ice-water mixture into the flour mixture-the dough will be in rough, rather stiff clumps. If there is unincorporated flour in the bottom of the bowl, drizzle in more ice water, 1/2 tablespoon at a time, and use the fork to gently incorporate it. Do not overwork the dough, or the pastry will be tough. Turn the dough out onto a lightly floured work surface, gather into a ball, and flatten into a roughly 1-inch-thin disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: The dough can be made ahead and stored, wrapped in plastic in the refrigerator, up to 2 days or frozen, up to 1 week; defrost in the refrigerator before proceeding.
• On a lightly floured surface, roll the dough into a 12-inch round then transfer to a 9-inch deep-dish pie plate. Trim the edge, leaving a 1/2-inch overhang, then fold the overhang under and crimp the edge decoratively. Using a fork, prick the bottom and sides of the pie shell all over then chill for 30 minutes. DO AHEAD: The pie shell can be assembled to this point and stored, wrapped in plastic in the refrigerator, up to 2 days, or frozen, up to 1 week; defrost in the refrigerator before continuing.
• Arrange a rack in the middle of the oven and preheat to 400°F.
• Lightly butter a 15-inch round of foil and lay it, butter-side-down, inside the chilled pie shell then gently press to line the shell snugly. Fill the pie shell with pie weights or dried beans and bake until the pastry is set and pale golden along the edge, about 15 minutes. Reduce the oven temperature to 350°F. Carefully remove the weights or beans and the foil and bake the shell until pale golden all over, 8 to 10 minutes more. Brush the entire pastry surface with the lightly beaten egg yolk, and cool completely.
• Make the filling:
• Arrange a rack in the lower third of the oven and preheat to 350°F.
• In a large bowl, combine the pecans, chocolate, and flour, and toss to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the corn syrup, molasses, coffee-flavored liqueur, vanilla, and salt and beat until incorporated (if the mixture appears to be separating or isn't combining, swap the paddle attachment for the whisk attachment and whisk until incorporated). Pour over the chocolate-pecan mixture and stir well to combine. Pour the mixture into the cooled pie shell and bake until a knife inserted into the center comes out clean, about 1 hour. Transfer to a wire rack to cool completely. DO AHEAD: The pie can be baked, cooled, and stored, wrapped in a double-layer of plastic and refrigerated, up to 3 days.
• Make the coffee whipped cream:
• In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a handheld mixer, whip the cream, sugar, and coffee-flavored liqueur until the cream holds soft peaks.
• To serve:
• Just before serving, cut slices into the pie then warm the whole pie in a 325°F oven until just heated through, about 8 minutes. Serve slices topped with dollops of coffee whipped cream.

MEXICAN COFFEE PUDDING WITH KAHLUA WHIPPED CREAM

Steps:

• Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan.
• Whisk in milk and 1 cup cream.
• Bring to boil over medium-high heat, whisking constantly.
• Boil 1 minute, whisking constantly.
• Divide among 6 small bowls.
• Cover and chill until cold, about 4 hours.
• Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form.
• Spoon atop puddings; sprinkle with cinnamon.

COFFEE GRANITA (WITH SWEETENED WHIPPED CREAM)

Steps:

• Combine the coffee, sugar, coffee liqueur, and vanilla and stir until the sugar dissolves. Pour the mixture in a flat pan that's about 9 by 13-inches. Place the pan in the freezer for one hour, until it starts to become slushy around the edges. Rake the mixture with a large fork to break up the crystals and place it back into the freezer. Every 30 minutes, rake the mixture until it is completely frozen and granular throughout. Freeze until ready to serve.
• Spoon the granite into pretty stemmed glasses and top with a dollop of whipped cream. Serve immediately.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms stiff peak.

BELLA NOTTE - COFFEE WITH RASPBERRY DI AMORE AND WHIPPED CREAM!

Steps:

• Add a dash of Raspberry di Amore to a cup of coffee. Top with whipped cream.

COFFEE RUM WHIPPED CREAM

Steps:

• Place the espresso powder in a small bowl. Add the rum and stir until completely dissolved. Set aside. Whip the cream with an electric mixer until it begins to thicken. Gradually add the sugar. Add the espresso mixture and whip just until very soft peaks forms. Use immediately or refrigerate for up to 2 hours, stirring gently before serving.

MOCHA CAKE WITH COFFEE WHIPPED CREAM

Steps:

• Mocha Cake: Preheat oven to 375˚F. Butter and line a 9-inch cake pan bottom with parchment paper. In a large bowl whisk together the sugar, flour, cocoa powder, baking soda and baking powder. Set aside. In another bowl, whisk together the egg, egg yolk, coffee, vanilla, melted butter and buttermilk. Whisk the liquid ingredients into the dry. Pour the batter into the prepared cake pan and bake in oven 35 to 40 minutes until the cake springs back when touched. Allow the cake to cool completely and then sprinkle lightly with confectioners' sugar. Serve with coffee whipped cream. Coffee Whipped Cream: Heat cream in a saucepan until very hot to the touch. Remove from heat and add in coffee grinds. Place a lid on saucepan and allow this mixture to steep 10 minutes. Strain coffee grinds from cream, discarding grinds. Place cream in the refrigerator until cold. Remove cream from the refrigerator and place in a medium bowl. Add in granulated sugar and whisk until soft peaks form. Serve cream immediately with cake.

COFFEE WHIPPED CREAM

Steps:

• In a bowl combine cream, coffee beans and sugar. Cover and put into the fridge for 24 hours.
• After 24 hours, remove the coffee beans from the cream. Whip the cream until stiff and use for garnishing whatever you like with coffee flavour!

WHIPPED CREAM PASTRIES WITH JAM AND COFFEE GLAZE

Steps:

• Preheat oven to 400°F. Line heavy large baking sheet with parchment paper. Roll out pastry on floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch strips. Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use). Pierce pastry all over with fork. Freeze 10 minutes.
• Bake pastry strips until golden and puffed, about 15 minutes. Transfer baking sheet to rack; cool pastry. Using long serrated knife, trim top side of pastry layers horizontally so that they are flat and even. (Pastry can be prepared 8 hours ahead. Store airtight at room temperature.)
• Combine 2 teaspoons water and espresso powder in medium bowl; stir to dissolve. Mix in enough powdered sugar by tablespoonfuls to form thick spreadable icing. Spread icing over bottom side of 1 pastry sheet. Let stand until icing sets, about 20 minutes.
• Place remaining 1 tablespoon water in heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Add 2 tablespoons cream to gelatin mixture and stir over medium-low heat until gelatin dissolves, about 1 minute. Remove from heat. Pour 1/2 cup cream into large bowl. Add 1 tablespoon sugar, vanilla and gelatin mixture and beat to stiff peaks.
• Place second pastry strip on work surface, trimmed side up. Spread jam over. Top with dollops of whipped cream; spread gently to cover. Top with iced pastry, iced side up. Refrigerate at least 1 hour and up to 3 hours. Using serrated knife, carefully cut pastry crosswise into 8 slices. Transfer to plates.