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–+ servings

Coffee Liqueur Whipped Cream

Photo by Lynne Calamia
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 4 cups

Software

  • 1 cup heavy whipping cream
  • 1 tablespoon plus 2 teaspoons confectioner's sugar
  • 1 tablespoon coffee liqueur
  • 1 or 2 drops vanilla extract
  • 1/4 teaspoon instant espresso powder

Specialized Hardware

  • Stand mixer with whisk attachment or a balloon style whisk and a very good arm

Procedure

  • Stash the mixer's bowl and the whisk attachment in your freezer for 10-15 minutes.
  • When the bowl and whisk are good and cold, reassemble your stand mixer. Add half of the sugar and the whipping cream to the bowl and whisk until thick and frothy, about 2 minutes. Add the rest of the sugar, the coffee liqueur, vanilla, and espresso powder. Continue whipping just until the cream reaches medium peaks.
  • Store any unused portion in and airtight container for up to 10 hours. When ready to use, re-whisk for 10-15 seconds (a hand whisk is fine for this). Serve with my Pumpkin Spice Latte Sweet Potato Pie, or honestly, everything else in the house with the possible exception of spaghetti and meatballs.