Italian Coffee Cream
Indulge in a velvety Italian Coffee Cream that's sure to elevate your dessert game! With rich espresso, luscious mascarpone, and a hint of vanilla, this delightful treat is the perfect way to satisfy your sweet tooth. Whip it up in minutes for a creamy, caffeinated dessert that will have everyone coming back for seconds!
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥛Dairy & Eggs(1)
- cream (240 ml)
🫙Pantry Staples(1)
- a few spoons of powdered sugar (45 ml)
📦Other(1)
- espresso shot or coffee from a mocha pot
👨🍳 Instructions
- 1
First grab an espresso shot or coffee from a mocha pot and add a few spoons of powdered sugar. Make sure this coffee is cold or it can split the cream.
- 2
Then add it to your leftover bottle and half fill the bottle with cream leaving enough room for the cream to whip. Shake the bottle until you hear it change from sloshing to slapping.
- 3
Use your bottle like a piping bag into a cup and finish with some chocolate.
💡 Pro Tips
- ✓Cool your espresso to below 40°F before adding to cream because hot coffee will denature the cream proteins and cause immediate separation.timingBelow 40°F
- ✓Fill the bottle only 50-60% with cream to allow proper agitation space - insufficient headroom prevents fat globules from colliding and forming stable foam structure.technique50-60% fill ratio
- ✓Listen for the sound change from liquid sloshing to thick slapping - this indicates fat content has reached 35-40% air incorporation for stable peaks.timing35-40% air incorporation
- ✓Use heavy cream with 35%+ fat content because lower fat creams lack sufficient fat globules to create stable foam when shaken.ingredient35%+ fat content
- ✓Chill your bottle for 15 minutes before use - cold surfaces help maintain the 50-55°F temperature needed for optimal cream whipping.equipment50-55°F optimal temperature
Share this recipe
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Italian Coffee Cream
Indulge in a velvety Italian Coffee Cream that's sure to elevate your dessert game! With rich espresso, luscious mascarpone, and a hint of vanilla, this delightful treat is the perfect way to satisfy your sweet tooth. Whip it up in minutes for a creamy, caffeinated dessert that will have everyone coming back for seconds!
📝 Ingredients
Serves 2🥛Dairy & Eggs(1)
- cream (240 ml)
🫙Pantry Staples(1)
- a few spoons of powdered sugar (45 ml)
📦Other(1)
- espresso shot or coffee from a mocha pot
👨🍳 Instructions
- 1
First grab an espresso shot or coffee from a mocha pot and add a few spoons of powdered sugar. Make sure this coffee is cold or it can split the cream.
- 2
Then add it to your leftover bottle and half fill the bottle with cream leaving enough room for the cream to whip. Shake the bottle until you hear it change from sloshing to slapping.
- 3
Use your bottle like a piping bag into a cup and finish with some chocolate.
💡 Pro Tips
- ✓Cool your espresso to below 40°F before adding to cream because hot coffee will denature the cream proteins and cause immediate separation.timingBelow 40°F
- ✓Fill the bottle only 50-60% with cream to allow proper agitation space - insufficient headroom prevents fat globules from colliding and forming stable foam structure.technique50-60% fill ratio
- ✓Listen for the sound change from liquid sloshing to thick slapping - this indicates fat content has reached 35-40% air incorporation for stable peaks.timing35-40% air incorporation
- ✓Use heavy cream with 35%+ fat content because lower fat creams lack sufficient fat globules to create stable foam when shaken.ingredient35%+ fat content
- ✓Chill your bottle for 15 minutes before use - cold surfaces help maintain the 50-55°F temperature needed for optimal cream whipping.equipment50-55°F optimal temperature