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Easy Coffee Cream

A luscious and creamy delight that transforms your coffee experience with a rich, velvety cream topping.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert, Topping
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups heavy cream Use dairy or non-dairy alternatives
  • 1 cup strong brewed coffee, cooled Ensure coffee is fully cooled before use
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons coffee liqueur Optional; substitute with more coffee if desired
  • 2 tablespoons gelatin You can use cornstarch for a non-gelatin version

Method
 

Preparation
  1. Brew a strong cup of your favorite coffee and allow it to cool to room temperature.
  2. In a mixing bowl, pour in the heavy cream. Using an electric mixer, whip the cream until soft peaks form.
  3. Gradually add the sugar and continue to whisk until fully incorporated, followed by the vanilla extract.
  4. Slowly pour in the cooled coffee while gently folding the whipped cream.
  5. If using gelatin, dissolve it in a few tablespoons of warm water and then fold it into the mixture. For cornstarch, mix it with cold water until smooth before incorporating it.
  6. Transfer the creamy mixture to a container and refrigerate for at least 2 hours to allow it to set properly.
  7. Once chilled and set, your Easy Coffee Cream is ready to be dolloped on coffee, desserts, or enjoyed on its own.

Notes

To store, place in an airtight container in the refrigerator for 3-4 days. Gently stir before use; avoid reheating in microwave.