Heavy cream, instant coffee, cocoa, and powdered sugar whip into this dreamy Coffee Whipped Cream—an easy, addictive dessert topper.
So, here’s the thing—I wasn’t even planning on making this. I had some leftover heavy cream sitting in the fridge (because of course I overbought again), and I was craving something sweet but not fussy. The idea hit me mid-scroll through TikTok while watching someone frost cupcakes with a spoon (yes, a spoon, and yes, I’m still impressed). That’s when I remembered: coffee + cream = happiness.
I didn’t want anything too sweet, or too “mousse-y.” I just wanted something that tasted like a coffee shop dessert and felt like a fluffy dream cloud in a bowl. So I grabbed the cream, tossed in a little instant coffee, cocoa, and sugar, and crossed my fingers.
Let’s just say I’ve made it… five times since? Maybe six. Who’s counting?
Why You’ll Love This Coffee Whipped Cream Recipe?
There’s regular whipped cream, which is fine and all… but this one? This is whipped cream with main character energy. Here’s why:
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Ridiculously easy. 5 minutes, one bowl, done.
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That subtle coffee kick. Like a latte met a dessert and they fell in love.
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Perfectly balanced. Just enough cocoa to make it feel indulgent but not chocolate overload.
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Goes with literally everything. I’ve spooned it on brownies, pancakes, fruit, and once—shamelessly—on toast.
I mean, what else are you gonna do with leftover cream? (Besides drink it, I guess?)
Ingredient Notes:
Before we dive into how to make this beauty, here’s what you’ll need and why I’m mildly obsessed with every ingredient:
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Heavy Whipping Cream: Gotta use the real deal here. The kind that says 36% fat or higher. Anything less just doesn’t whip the same.
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Instant Coffee Granules: I used Nescafé because that’s what was in my cabinet. You only need a little, and it gives that “ooh, what is that flavor?” reaction.
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Powdered Sugar: Keeps the texture smooth and blends in easy—granulated just doesn’t cut it here.
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Cocoa Powder: Just a touch. It adds depth but doesn’t take over. You’re going for a mocha vibe, not a hot fudge sundae.
How To Make Coffee Whipped Cream?
This is one of those recipes that’s dangerously easy. You’ll make it once and then… suddenly you’re the person who brings whipped cream to dinner parties.
Step 1: Chill out.
No really—pop your bowl and beaters in the freezer for 10 minutes. It helps the cream whip faster and fluffier. Do you have to? No. But it helps.
Step 2: Whip the cream.
Pour your cold heavy cream into the bowl and whip on medium speed until it starts to thicken.
Step 3: Add the flavor magic.
Toss in the instant coffee, powdered sugar, and cocoa. Beat again until you get soft peaks—fluffy but not overwhipped. You want cloud vibes, not butter.
Step 4: Taste and adjust.
This is your moment. Want it sweeter? Go for it. Stronger coffee flavor? Add another pinch of granules. This is not the time to be shy.
Step 5: Spoon, swirl, swoon.
Use it right away or chill it for up to two days. That’s it!
Want To Save This Recipe?
Storage Options:
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Fridge life: 2–3 days in an airtight container. It’ll deflate slightly, but you can give it a quick whip and it’ll bounce back.
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Freezer: Honestly? I wouldn’t. It changes texture. Just make a fresh batch—it takes 5 minutes!
Variations and Substitutions:
This base is super flexible, and I’ve played around with it a lot. Here are a few fun spins:
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Vanilla latte twist: Add a splash of vanilla extract.
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Boozy brunch version: Stir in a bit of coffee liqueur or Bailey’s. Don’t tell your aunt Carol.
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Vegan/dairy-free: Use full-fat coconut cream (the solid part from the can). Whip it the same way—works like a charm!
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Extra mocha: Double the cocoa, maybe a dash of cinnamon. Chef’s kiss.
What to Serve with Coffee Whipped Cream?
Here’s how I’ve eaten it (no judgment, right?):
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On top of pancakes with maple syrup.
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Swirled into hot cocoa on a cold night.
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As a dip for strawberries and random cookies.
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Piled on brownies, warm from the oven.
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Slathered on banana bread like frosting.
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…or straight from the bowl at midnight. You know, for balance.
Frequently Asked Questions:
Can I make it ahead of time?
Yep! Whip it, refrigerate it, and re-fluff before using. Best within 24 hours, but still good for about 2–3 days.
Do I have to use instant coffee?
Instant works best because it dissolves easily. You could try finely ground espresso powder, but go light—it’s potent.
Can I skip the cocoa?
Totally. If you want more of a pure coffee cream, just leave it out. But I like that little mocha richness.
If you’ve made it this far, I think we’re officially whipped cream buddies now. Give this recipe a try and tell me what you put it on (or ate it with). Or just drop a comment and say hi. I love hearing from fellow sweet-tooth soulmates.
Happy whipping, my friends.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Coffee Whipped Cream
Ingredients
- 1 cup heavy whipping cream chilled
- 2 teaspoons instant coffee granules
- 2 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder optional
Instructions
Prepare Mixing Equipment:
- For optimal results, place your mixing bowl and whisk attachments in the freezer for approximately 10 minutes prior to whipping. This will help maintain the temperature and ensure quicker, more stable peaks.
Whip the Cream:
- In the chilled bowl, pour the heavy whipping cream. Begin whipping on medium speed using a hand mixer or stand mixer. Continue until the cream thickens slightly and forms soft peaks.
Incorporate Flavorings:
- Add the instant coffee granules, powdered sugar, and cocoa powder (if using). Continue to whip on medium-high speed until stiff peaks form and the mixture holds its shape.
Taste and Adjust:
- Taste the whipped cream. If a stronger coffee flavor or additional sweetness is desired, add more instant coffee or powdered sugar in small increments, whipping briefly after each addition.
Serve or Store:
- Use immediately as a topping or filling. If not serving right away, store in an airtight container in the refrigerator for up to 2 days. Whip gently before reuse to restore texture if needed.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
