Coffee Whipped Cream

I used to think there was nothing better than cool whip in terms of a whipped topping.
I know.
You’d think these words shouldn’t be coming out of a food blogger’s mouth!
I chalk it up to me being naive. But now I am more well versed in the world of whipped toppings.
And I think I will have a hard time going back to cool whip. Or even plain whipped cream, because I’m all about flavored whipped cream.

Coffee Whipped Cream


  •  1/2 cup powdered sugar
  •  2 cups heavy cream
  •  2 tsp instant coffee granules (or more for a more intense flavor!)
Coffee Whipped Cream


  1. Place a metal mixing bowl and beaters in the freezer for 15 minutes.
  2. Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and instant coffee granules and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
  3. Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days

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