Fran’s Cappuccino Whipped Cream

The combination of coffee and chocolate is one of the foolproof marriages of the dessert world. This coffee-spiked cream is luscious with any pure dark-chocolate dessert.

Makes 3½ cups


  • ¼ cup plus 2 tablespoons sugar
  • 3 tablespoons brewed espresso or 2 tablespoons water mixed with 2 tablespoons instant coffee (preferably freeze-dried*)
  • 2 cups heavy cream, chilled**


  1. Either by hand or using a mixer, whisk together the sugar and coffee until frothy. The sugar will begin to dissolve.
  2. Add the cream and whisk until thoroughly combined and soft peaks form. Take care not to over-whip the cream as it may begin to lose its delicate texture.
  3. Store in the refrigerator.


*We like the Medaglia D’Oro brand.
**Purchase heavy whipping cream for the best whipped cream. These recipes were tested with 40 percent butterfat, for the best mounding.

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