Ingredients for Easy Espresso Whipped Cream
- Whipping Cream
- Light Brown Sugar
- Pure Vanilla Extract
- Instant Espresso Powder
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How to Make Easy Espresso Whipped Cream
- Chill your mixing bowl and beaters in the freezer for 5-10 minutes for faster whipping.
- Add heavy cream, powdered sugar, and cappuccino mix/instant espresso powder to the chilled bowl.
- Beat on medium-high speed until soft peaks form. (This should take approximately 3-5 minutes. If using a stand mixer, use the whisk attachment.)
- Reduce speed to low and beat for another minute or until desired consistency is reached. Be careful not to over-whip!
- Serve immediately or store in an airtight container in the refrigerator for up to 2 hours.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
109g
Fat
137g
Carbs
10g