Easy Espresso Whipped Cream Recipes

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EASY ESPRESSO WHIPPED CREAM



Easy Espresso Whipped Cream image

I use General Foods International Coffees, Cuppuccino flavor for this in place of the instant espress powder. If you are using espresso to make this, make certain that you use only the instant espresso powder! This can be made a couple hours in advance. This will work without chilling the bowl and beaters but the cream will beat up better if you chill them first. You will LOVE THIS!

Provided by Kittencalrecipezazz

Categories     Low Protein

Time 5m

Yield 2 cups

Number Of Ingredients 4

1 cup very cold whipping cream
4 -6 tablespoons light brown sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon instant espresso powder (or to taste)

Steps:

  • Chill your beaters and bowl in the freezer for about 5 minutes or until very cold.
  • Beat all ingredients in a stainless steel or glass bowl to soft peaks.

Nutrition Facts : Calories 525.7, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 53.4, Carbohydrate 31, Sugar 27.3, Protein 2.5

ESPRESSO WHIPPED CREAM



Espresso Whipped Cream image

Provided by Katie Lee Biegel

Categories     dessert

Time 5m

Yield 1 1/2 to 2 cups whipped cream

Number Of Ingredients 4

1 cup heavy whipping cream
1/2 cup powdered sugar
1 tablespoon instant espresso powder
1 store-bought pumpkin pie

Steps:

  • In a stand mixer, whip the heavy cream until it forms soft peaks. Add the powdered sugar and espresso powder and whip until combined. Top the pumpkin pie with the espresso whipped cream.

ESPRESSO WHIPPED CREAM



Espresso Whipped Cream image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1-ounce espresso beans, ground
6 ounces heavy whipping cream
3 teaspoons powdered sugar
Chocolate Ganache Topped Pound Cake, recipe follows
1 loaf pound cake
8 ounces semisweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter

Steps:

  • Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake.
  • Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.

ESPRESSO WHIPPED CREAM



Espresso Whipped Cream image

Categories     Coffee     Milk/Cream     Dessert     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 4

1 cup chilled whipping cream
3 tablespoons golden brown sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder

Steps:

  • Beat all ingredients in medium bowl to soft peaks. (Can be made 4 hours ahead; cover and chill.)

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