Ingredients
Ingredients
- 200 ml heavy whipping cream (¾ cup)
- 80 ml espresso or strong coffee (⅓ cup)
- 2 tablespoons powdered sugar
Instructions
- Brew: Start by brewing a strong, rich espresso using an espresso machine or a traditional Italian moka pot (caffettiera). Use bold, concentrated coffee for the best flavor, avoiding weak or watery brews.
- Mix and Cool: Pour the hot espresso into a glass and stir in the powdered sugar until fully dissolved. Allow the sweetened coffee to cool at room temperature, then refrigerate until very cold. It’s important the coffee is chilled before combining with the cream to preserve texture.
- Whip: While the coffee chills, keep the heavy whipping cream very cold and use a stand mixer or hand mixer to whip it until fluffy and firm peaks form.
- Add and Mix: Gradually add the chilled sweetened coffee into the whipped cream while mixing on low speed. Continue mixing gently for about one minute until fully combined, resulting in a thick, velvety cream with a light frothy texture.
- Cool: Transfer the coffee cream to a lidded container and refrigerate for at least one hour. This resting period thickens the cream and enhances the flavor. Serve chilled in small cups, replicating the classic Italian café experience.
Notes
- Use fresh, cold heavy cream for optimal whipping.
- Ensure coffee is fully cooled to avoid deflating the whipped cream.
- For a stronger coffee taste, use espresso rather than regular brewed coffee.
- This cream is best served chilled and consumed within 24 hours.
- Optional: Top with cocoa powder or chocolate shavings for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
