Whipped Espresso Cream

This rich whipped espresso cream is just sweet enough to qualify as dessert with a good hit of bitter coffee. It’s the perfect after dinner pick me up! 

I grew up drinking café au lait, my grandmother’s bitter dark roast coffee warmed with milk and sugar in her little enamel pot. If I close my eyes, I can still smell her warm kitchen, redolent of fried chicken, roux and onions, with a hint of mothballs that seemed to linger year-round. It was probably my favorite place on earth. 

My grandmother gave me a love of coffee that has lasted my whole life. The aroma as coffee brews is the best smell to wake up to! In fact, even as a child, my favorite ice cream flavor was coffee. That’s why I love this easy dessert. 

Whipped Espresso Cream

This makes four servings. It takes just minutes to make and can be eaten right away or chilled in the refrigerator until you are ready to serve.

Ingredients

2 teaspoons instant espresso powder, plus more to sprinkle on top

1/3 cup or 41g powdered sugar

1/4 cup or 60ml hot water

1 1/4 cups or 300ml whipping cream

Pinch cream of tartar

Optional for decoration (and eating!): Chocolate-covered espresso beans

Method

In a small bowl, dissolve the espresso powder and sugar in the hot water, stirring well until it is completely liquid. 

Chill in the refrigerator or freezer until cold. 

Whisk the whipping cream with the cream of tartar until you have medium hard peaks. As you can see, I use my stand mixer for this step but you can use electric beaters. 

Add a couple of good spoons of the whipped cream to the coffee mixture and fold to combine. 

Add the coffee/cream mixture to the cream bowl.

Fold gently till it’s almost homogeneous. A few little streaks of espresso are fine. 

Spoon the whipped espresso cream in four pretty glasses or ramekins. Sprinkle some more espresso powder on top.

Add a few chocolate-covered espresso beans, if desired.  

Serve immediately or refrigerate until ready to serve. 

Enjoy! 

Welcome to the 5th edition of Alphabet Challenge 2025, brought to you by the letter E. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the E recipes below:

• A Messy Kitchen: Eggs Benedict for One or Two 
• Blogghetti: Easy Easter Egg Sugar Cookies 
• Sneha’s Recipe: Egg Jalfrezi 
• Jolene’s Recipe Journal: Espresso Martinis 
• Mayuri’s Jikoni: Avocado Egg Salad Cups 
• Culinary Cam: A Dozen Eggs - Stuffed, Scotch, Curried, and More 
• Karen’s Kitchen Stories: Pork and Cabbage Egg Rolls 
• A Day in the Life on the Farm: Escargot a la Bourguignon 
• Food Lust People Love: Whipped Espresso Cream 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cajun Deviled Eggs Garnished with Pickled Okra 
• Palatable Pastime: Emerald Isle Pub Spread

Here are my posts for the 2025 alphabet challenge, thus far:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas

C. Jersey Royal Chicken Chorizo Traybake 

D. Small Batch Dried Apricot Jam 

E. Whipped Espresso Cream – this post!

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