Easy Espresso Whipped Cream Recipes

ESPRESSO WHIPPED CREAM

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.

WHIPPED CREAM

Steps:

• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

ESPRESSO WHIPPED CREAM

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.

EASY ESPRESSO WHIPPED CREAM

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.

ESPRESSO WHIPPED CREAM

Steps:

• Whip cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, 4 to 6 minutes. Add sugar and espresso; whip until soft peaks return, 1 1/2 minutes.

ESPRESSO WHIPPED CREAM

Steps:

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

EASY WHIPPED CREAM CAKE, CHINESE BAKERY-STYLE

Steps:

• Place a rack in middle of oven and preheat to 350°F. Butter two 9"-diameter cake pans with unsalted butter, room temperature, then dust with cake flour, shaking out excess. Beat 4 large eggs and 1½ cups (300 g) granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until thick, pale, and doubled in volume, 5-7 minutes.
• Meanwhile, whisk together 1½ cups (173 g) cake flour, 2 tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl.
• Pour ¾ cup half-and-half into a heatproof measuring glass or small bowl and heat in microwave in 15-second bursts until hot but not bubbling at all. Pour in ¼ cup vegetable oil. (Alternatively, you can heat half-and-half in a small saucepan over medium before pouring in oil.)
• Reduce mixer speed to medium-low and, with motor running, gradually pour hot half-and-half mixture down sides of bowl; mix until combined. Gradually add dry ingredients, ¼ cup at a time, beating after each addition until just incorporated. Scrape down sides of bowl to make sure there are no dry floury bits. Divide batter between prepared pans; smooth surface.
• Bake cakes, rotating pans front to back halfway through, until risen by 1" and golden brown on top, 15-20 minutes. (These are very light cakes and may not spring back when gently pressed.) Transfer pans to a wire rack and let cakes cool in pans 30 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto a parchment-lined baking sheet. Let cool completely.
• Once cakes are cool, beat 4 cups heavy cream, ¾ cup (83 g) powdered sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt in clean bowl of stand mixer fitted with clean whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
• Place 1 cake layer on a large plate or cake stand and spread a 1" layer of whipped cream on top with a small offset spatula. Arrange 1 cup sliced hulled strawberries in a single layer over whipped cream. Place second cake layer on top and spread top and sides of cake generously with whipped cream.
• Transfer remaining whipped cream to a piping bag fitted with the tip of your choice or a resealable plastic bag with a corner snipped off, if desired, and decorate top of cake with swirls or other patterns. Arrange fresh fruit (such as sliced strawberries and kiwis and/or whole raspberries and/or blueberries). Chill cake 1 hour before serving.

ESPRESSO-CREAM CRUNCH

Steps:

• Whisk together cream, sugar, and espresso powder in a medium bowl until soft peaks form. Refrigerate whipped cream mixture until ready to use.
• Lightly crush espresso beans on a cutting board, 1 at a time, with the side of a large knife. Just before serving, gently fold crushed espresso beans into whipped cream mixture. Spoon into bowls.

CHOCOLATE RUM ESPRESSO WHIPPED CREAM

Steps:

• Crush the chocolate covered coffee beans and set aside.
• Beat all ingredients in medium bowl to soft peaks.
• Cover and chill for up to 4 hours.
• Just before serving either fold the chocolate coffee bean bits into the whipped cream or sprinkle them on top of the whipped cream after it's on your dish or cup.