Description
Italian Coffee Cream is a luscious, airy dessert topping made by whipping heavy cream with strong espresso, sugar, and vanilla. This creamy treat offers a perfect balance of coffee flavor and sweetness, ideal for serving as a dessert on its own or as an elegant topping for cakes and pastries.
Ingredients
Scale
Ingredients
- 500 ml (2 cups) heavy whipping cream
- 90 ml (6 tablespoons) strong brewed espresso, cooled
- 100 g (1/2 cup) granulated sugar
- 1 teaspoon pure vanilla extract
- A pinch of salt
Instructions
- Chill the bowl and beaters: Begin by chilling a metal mixing bowl and beaters in the freezer for about 10 minutes. This ensures the cream whips up nicely and achieves better volume.
- Brew and cool espresso: Brew a strong espresso and set it aside to cool to room temperature before using it in the mixture.
- Pour cream into chilled bowl: Once the bowl and beaters are cold, pour the heavy whipping cream into the bowl to keep the cream chilled during whipping.
- Add sugar and salt: Add the granulated sugar and a pinch of salt to the cream to balance the sweetness and enhance flavor.
- Start whipping cream: Beat the mixture starting on low speed, gradually increasing to high speed. Whip until the cream begins to thicken and soft peaks form.
- Add espresso and vanilla: Gently add the cooled espresso and pure vanilla extract to the softly whipped cream.
- Continue whipping: Beat on high speed until stiff peaks form. Take care not to overbeat, which can cause the mixture to turn into butter.
- Adjust sweetness: Taste the coffee cream and if desired, fold in a bit more sugar to adjust the sweetness to your preference.
- Transfer for serving: Transfer the coffee cream into a piping bag for decorative use or spoon it into serving cups.
- Chill before serving: Chill the coffee cream in the refrigerator for at least 1 hour to allow it to set and develop the best texture.
- Serve and enjoy: Serve chilled as a delightful coffee-flavored dessert or use as a topping on cakes, pastries, or fresh fruit.
Notes
- Use a metal bowl and chilled beaters to achieve optimal whipping results.
- Ensure espresso is completely cooled to avoid melting the cream.
- Do not overbeat the cream to prevent it from turning into butter.
- This cream is best served fresh but can be refrigerated for up to 24 hours.
- For a stronger coffee flavor, increase the espresso slightly, but be careful not to thin the cream too much.
