Coffee Whipped Cream - 3 Ingredients, So Good On Cake, Hot Cocoa ...

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Coffee Whipped Cream

By Beth

4.44 from 106 ratings

on Jan 31, 2018, Updated Apr 08, 2025

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3 ingredient coffee flavored whipped cream is easy to make! Use on cakes, cupcakes, pie, brownies, hot cocoa and fruit! Now you can have your coffee and eat it too!

hot chocolate in glass mug with coffee whipped cream on top

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We put it on top of German chocolate cupcakes and it was absolutely delicious. Then we tried it on top of Vanilla ice cream WOW!!! Then I had it in my coffee and it was a GAME CHANGER!-Della

I used to think there was nothing better than cool whip in terms of a whipped topping.

I know.

You’d think these words shouldn’t be coming out of a food blogger’s mouth!

I chalk it up to me being naive. But now I am more well versed in the world of whipped toppings.

And I think I will have a hard time going back to cool whip. Or even plain whipped cream, because I’m all about flavored whipped cream.

OMG! I used this recipe to dollop on top of a flourless chocolate cake and it was AMAZING! With some raspberries it was *chef’s kiss*
-Holly

coffee whipped cream piped into swirls on metal plate on dark background

It all started when I made chocolate whipped cream. I could eat that by itself for dessert. It’s also really good on cookies, strawberries, and of course cake.

It’s time to up your whipped cream game. I can promise that you won’t be disappointed with this 3 ingredient coffee whipped cream recipe. And I am almost positive that those you serve it to will think you’re super talented and fancy because flavored whipped cream isn’t all that popular.

Ingredients

heavy cream
powdered sugar
instant coffee granules

whisk stirring coffee whipped cream in metal bowl

If you’re a true coffee drinker, like my husband Ryan, you’d probably never ever use instant coffee. I hear it tastes like coffee water. But instant coffee is really versatile in baking. You can add it to cake mixes, buttercream, cookies.. pretty much anything to give that dessert coffee flavor.

And what’s better than having your coffee and eating it too, right?!

Freeze Your Bowl Before Making Whipped Cream

Chill a metal mixing bowl and beaters in freezer for 15 minutes

You’re wondering if this step is necessary. I have made whipped cream by sort of chilling the bowl ahead of time.. meaning last minute I stick it in the freezer or I pull it out of the freezer too early and by the time I actually whip the cream, the bowl isn’t chilled anymore.

Here’s what I’ve observed – chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable).

coffee whipped cream piped on top of hot cocoa in clear mug

How to Make Stabilized Whipped Cream without Gelatin

Put all 3 ingredients in the chilled bowl and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoopable with a spoon and holds its shape.

Chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable). And because you start with a chilled bowl, you don’t need to use gelatin.

Pair With..

cakes
cupcakes
hot cocoa
pancakes
fruit
coffee
cookie sandwiches
ice cream cake
pie

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A hand holds a clear glass mug filled with hot chocolate, topped with a generous swirl of coffee whipped cream against a plain black background.

4.44 from 106 ratings

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Coffee Whipped Cream

By: Beth Prep Time: 5 minutes Total Time: 5 minutes Servings: 16 cups Pin Rate Print 3 ingredient coffee whipped cream – there are so many uses for this – cakes, cupcakes, fruit! Now you can have your coffee and eat it too!

Equipment

Glass Mixing Bowl
KitchenAid 9-Speed Mixer
My favorite spatula!

Ingredients

▢ 2 cups (473ml) heavy whipping cream
▢ ½ cup (56g) powdered sugar
▢ 2 tsp instant coffee granules, or more for a more intense flavor!

Video

Instructions

Place a metal mixing bowl and beaters in the freezer for 15 minutes.
Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and instant coffee granules and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.2 cups (473ml) heavy whipping cream, 1/2 cup (56g) powdered sugar, 2 tsp instant coffee granules
Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days

A cookbook titled Sweet by Beth Baumgartner is surrounded by images of cakes, cookies, cupcakes, and chocolate-dipped strawberries. Text reads: For a special occasion or an everyday treat...make it Sweet. BUY NOW.

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Nutrition

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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4.44 from 106 votes (100 ratings without comment)

53 Comments

So you put your bowl in freezers what else can I use to whip it
Reply
1. You use the freezer chilled bowl and beaters to whip the cream!
my granddaughter and I made this then we put it on top of German chocolate cupcakes absolutely delicious. Then we tried it on top of Vanilla ice cream WOW!!! Then I had it in my coffee GAME CHANGER!
Reply
Yes .. Excellent!! but the time listed for making this doesn’t mention putting the bowl and beaters in the freezer for 15 minutes ..not till you read the recipe.
Reply
Can also freeze it as ice cream
Reply