This Espresso Whipped Cream is the easiest way to elevate any dessert or drink. It’s light, silky, and infused with warm espresso flavor, vanilla bean, and a hint of cinnamon.
Whether you’re topping my Chocolate Fudge Pie, brownies, hot cocoa, pancakes, or your morning coffee, this flavored whipped cream turns simple recipes into something truly special.
Made in just five minutes with everyday ingredients, it’s the kind of recipe you’ll reach for during the holidays, weekend hosting, or anytime you want a little extra “wow” without the work.
Why you’ll love this recipe!
What ingredients do I need?
- Heavy whipping cream — the base that creates a thick, creamy, luxurious texture.
- Powdered sugar — sweetens while keeping the whipped cream silky smooth.
- Vanilla bean extract — adds depth and a warm, aromatic, bakery-style flavor.
- Cinnamon — a subtle spice note that enhances the espresso beautifully.
- Espresso powder — creates that rich, bold coffee flavor without adding liquid.
Recipe Variations
- Try my Vanilla Bean Cinnamon version!
- Mocha Whipped Cream: Add 1 tablespoon cocoa powder to the bowl before whipping.
- Maple Espresso Cream: Swap powdered sugar for 1–2 tablespoons maple syrup.
- Spiced Latte Version: Increase cinnamon and add a pinch of pumpkin pie spice.
- Extra Bold: Add an extra 1/2 tsp of espresso powder for a more intense flavor.
Pro Tips
- Chill your bowl and whisk or beaters in the fridge for 10–15 minutes for faster whipping.
- Watch closely, cream can go from soft peaks to overwhipped in seconds.
- Medium peaks work best for topping desserts; stiff peaks hold shape for piping. I tend to lean more towards the stiffer peaks, but thats my preference.
- Use vanilla bean paste for a richer, more aromatic vanilla flavor than extract.
- Use immediately. It’s fluffiest when freshly whipped but can be stored briefly.
Leftovers and Storage
- Best Used Immediately: For optimal fluffiness and texture.
- Refrigerate: Cover tightly and store up to 24 hours.
- Re-Whip if Needed: If the whipped cream loses volume, briefly whisk to restore fluffiness.
- Not recommended for freezing, it loses its fluffy consistency.
But, I Still Have A Few Questions…
How do I keep whipped cream from deflating?
Use cold heavy cream and a chilled mixing bowl for the best stability. Whip to medium-stiff peaks and avoid overmixing, which can cause deflation. Storing it in an airtight container also helps maintain its texture.
Can I make espresso whipped cream ahead of time?
Yes, this whipped cream can be made up to 24 hours in advance. Store it tightly covered in the refrigerator. If it softens slightly, re-whip for 10–15 seconds before serving.
What type of espresso powder works best?
High quality instant espresso powder creates the richest flavor without adding extra liquid. Brands labeled as “espresso powder,” not instant coffee, offer the most intense taste.
Can I use instant coffee instead of espresso powder?
Yes, instant coffee works but will produce a milder flavor. Use the same amount or increase slightly to taste.
How do I know when the whipped cream has reached medium stiff peaks?
The cream should hold its shape when you lift the beaters, with a peak that stands but slightly curls at the tip. It should be firm enough to pipe or dollop without looking stiff or grainy. I tend to lean more towards the stiffer peaks, but thats my preference.
Why is powdered sugar best for whipped cream?
Powdered sugar blends smoothly into the cream and helps stabilize it. Granulated sugar doesn’t dissolve as easily and can create a gritty texture.
What desserts pair well with espresso whipped cream?
My Chocolate Fudge Pie of course! But it is also delicious on brownies, chocolate cake, tiramisu, pancakes, waffles, fruit crisps, hot cocoa, and makes an amazing topping for iced or hot coffee.
How long does espresso whipped cream last in the fridge?
Stored in an airtight container, it lasts up to 24 hours. After that, it may begin to soften or separate, so it’s best enjoyed fresh or within the first day.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Espresso Whipped Cream
Ingredients
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean extract
- 1/4 teaspoon cinnamon
- 1 teaspoon espresso powder
Instructions
- Add the heavy cream, powdered sugar, vanilla bean extract, cinnamon, and espresso powder to a large mixing bowl.
- Whip with a hand mixer or stand mixer on medium high speed until medium stiff peaks form. (fluffy, silky, and just stable enough to hold their shape).
- Serve immediately or refrigerate up to 24 hours.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.