Best Easy Espresso Whipped Cream Recipes

EASY ESPRESSO WHIPPED CREAM

Steps:

• Chill your beaters and bowl in the freezer for about 5 minutes or until very cold.
• Beat all ingredients in a stainless steel or glass bowl to soft peaks.

ESPRESSO WHIPPED CREAM

Steps:

• In a stand mixer, whip the heavy cream until it forms soft peaks. Add the powdered sugar and espresso powder and whip until combined. Top the pumpkin pie with the espresso whipped cream.

ESPRESSO WHIPPED CREAM

Steps:

• Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake.
• Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.

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.

WHIPPED CREAM

Steps:

• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

ESPRESSO MASCARPONE CREAM

Steps:

• Bring cream to a simmer.
• Remove from heat, stir in espresso powder and confectioner's sugar.
• Transfer to bowl and cool slightly.
• Whisk in mascarpone.
• Refrigerate until ready to use.

ESPRESSO WHIPPED CREAM

Steps:

• Whip cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, 4 to 6 minutes. Add sugar and espresso; whip until soft peaks return, 1 1/2 minutes.