Coffee Whipped Cream

Name: Coffee Whipped Cream
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 30
Ingredients: 480 mL heavy cream (2 cups (at least 35% fat)); 50 g white sugar (¼ cup, add more if you prefer a sweeter whipped cream); 1 tbsp instant espresso powder (I use about 1 ½ tbsp (see recipe notes for substitutions)); 2 tsp vanilla extract (optional); ⅛ tsp sea salt (up to ¼ tsp sea salt); 2 tsp gelatin powder (about 6 g (see recipe notes for instant clearjel measurements)); 2 tbsp room temperature water (30 mL); 45 mL chilled heavy cream (3 tbsp)

Prep 20 min Cook 1 min Serves 30 Source

Ingredients

480 mL heavy cream (2 cups (at least 35% fat))
50 g white sugar (¼ cup, add more if you prefer a sweeter whipped cream)
1 tbsp instant espresso powder (I use about 1 ½ tbsp (see recipe notes for substitutions))
2 tsp vanilla extract (optional)
⅛ tsp sea salt (up to ¼ tsp sea salt)
2 tsp gelatin powder (about 6 g (see recipe notes for instant clearjel measurements))
2 tbsp room temperature water (30 mL)
45 mL chilled heavy cream (3 tbsp)

Steps

1
Place the room temperature water in a microwave-safe bowl with the gelatin. Stir the gelatin so that it's fully saturated with the water.
2
Set the gelatin-water mixture aside to bloom / hydrate for about 10 - 15 minutes. The gelatin is fully bloomed when the water is absorbed and the gelatin feels firm to the touch.
3
Microwave the gelatin in 10 second bursts to melt it, but make sure not to let the gelatin boil!
4
Remove the melted gelatin and set it aside to cool down slightly, while still remaining a liquid. ALTERNATIVELY, stream in 2 - 3 tbsp of CHILLED heavy cream into the melted gelatin while constantly stirring to temper the gelatin and cool it down faster.
5
Place the chilled heavy cream, sugar, vanilla extract, salt, and instant espresso powder in a mixer bowl.
6
Start whisking the ingredients together, and gradually increase the speed to medium high.
7
Stream in the melted and cooled gelatin mixture. Be careful and avoid pouring it onto the whisk, as the gelatin could splatter on the bowl and make the cream lumpy otherwise.
8
After adding the gelatin, increase the whisking speed to high and whisk for about 1 minute to allow the gelatin to mix in really well.
9
Lower the speed to medium high or medium and whisk until the cream reaches mid peaks.
10
Taste the whipped cream while it’s at soft peaks or mid peaks, and add more sugar or instant espresso powder and stir it in to get the desired flavor.
11
Whisk on low - medium speed or whisk by hand until the whipped cream reaches stiff-ish peaks / firm peaks (i.e. between mid and stiff peaks). At this stage, the whipped cream still looks soft and smooth, and the peak folds over just slightly at the tip.
12
Because of the gelatin, the cream will start to set, so the whipped cream should be used immediately. However, you can stir the whipped cream after it "sets" to get a soft, creamy consistency again.