Easy Espresso Whipped Cream
![photo by Bonnie G #2](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/14/53/44/piciDjia6.jpg)
photo by Bonnie G #2
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pie.png)
- Ready In:
- 5mins
- Ingredients:
- 4
- Yields:
-
2 cups
ingredients
- 1 cup very cold whipping cream
- 4 -6 tablespoons light brown sugar
- 1 1⁄2 teaspoons pure vanilla extract
- 1 teaspoon instant espresso powder (or to taste)
directions
- 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.
Questions & Replies
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Reviews
-
Made this to top recipe#278317 and it was thick, creamy and just a hing of the espresso; set off the coffee in the chocolate well. I had a lot left over so I put dollops on parchment in the freezer and then bagged for later to have ready when needed. This worked well and the extra didn't go to waste. I wanted to sprinkle grated chocolate over the finished pudding but forgot it - but it still looked great and was well received at our dinner party