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The Best Coffee Whipped Cream

 

I wanted to make a coffee whipped cream using really good coffee. I feel so often when I’ve seen coffee flavored desserts, fillings, flavors, etc., it’s with an extract, or instant coffee. I know some people swear by them – and that’s fine! But for me, I never feel I get a real authentic coffee flavor. I also get bummed out using those products because I never get to use the coffee I actually like and drink every day. So, I decided to find a new way. And let me tell you, the road less taken is much sweeter. My recipe for coffee whipped cream may take a bit longer, but the end result is beyond worth it! I took 1 cup of the Butterscotch Cream blend from  Scotty P’s Big Mug  Coffee, added it in a bowl with my heavy whipping cream, and let it steep together for 24 hours. I strained out the grinds through a fine mesh strainer and voila! Real coffee whipped cream made with really good coffee!

You can get Scotty P’s Big Mug Coffee here at the Amazon store, and you can also find them at SCOTTYP.COM (linked here). All of the flavors are amazing – trust me! The hardest part about the recipe is waiting the 24 hours to whip the cream. Otherwise, once you strain the grinds the process is the same as any other whipped cream recipe. 

I stabilized mine with gelatin because I used it as filling for a devilishly delicious chocolate cake (pictured here) wanted to make sure it would stand up between all the decadent layers, but you can omit those steps if you prefer, or if it’s not needed for what you’re using it for. This coffee whipped cream is so incredible, you’ll never use extract again!

*This recipe makes a lot of whipped cream, I recommend halving it for 2 9in cakes

Ingredients:

 
1 + 1/2 quarts Heavy Whipping Cream
1 cup Scotty P’s Big Mug Coffee Butterscotch Cream, or any of their flavors (linked here)
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon powdered gelatin
1/4 cup cold water

Instructions:

 

1. Place the coffee and the whipped cream in a mixing bowl and stir to combine. Let steep in the refrigerator for 24 hours, stirring occasionally. Strain the cream through a fine mesh strainer into another mixing bowl.

2. Bloom gelatin by placing it in a microwave safe bowl with the 1/4 cup cold water. Stir to combine and let stand for 5 minutes.

3. Beat the cream and vanilla with a mixer on medium/low until soft peaks form (when the beaters are removed, the cream should fold over on itself). Heat the gelatin in the microwave until all the gelatin has dissolved. 

4. Carefully add the powdered sugar a little at a time and whip on medium/high until all is incorporated. Continue to whip for another minute or two.

5. Slowly drizzle in the gelatin  while still whipping the cream. Continue to whip cream until stiff peaks have formed. 

6. Refrigerate until thoroughly chilled and set. 

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