Name: Coffee Flavoured Whipped Cream
Total time: 10 min
Yield: Tops 1 cake, 6 drinks or 12 fairy cakes
Cuisine: British
Ingredients: 2 heaped teaspoons of Costa Smooth Medium Roast Coffee granules (about 4g); 15ml just-warm water (about 50C); 300ml double cream, chilled in the fridge; 2 tablespoons of icing sugar, sifted; 1 large mixing bowl, chilled in the fridge for ten minutes; 1 electric whisk; 1 fine-mesh sieve

This is a handy one to know: a Coffee-flavoured whipped cream that pipes or spoons onto all sorts of things, from hot chocolate and brownies to sponge puddings and pancakes. The key is to dissolve the coffee in a tiny amount of water first, so it spreads evenly through the cream without watering it down, and to make sure it is cool before it meets the cold cream.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Coffee Flavoured Whipped Cream recipe. Canonical: https://teas.co.uk/recipes/coffee/coffee flavoured whipped cream/

Whip it just to firm peaks and no further. Makes enough for a cake, a batch of fairy cakes or several drinks.

⏱ 10 min 🍽 Tops 1 cake, 6 drinks or 12 fairy cakes 📊 Easy 📚 Coffee Recipes

You'll need

2 heaped teaspoons of Costa Smooth Medium Roast Coffee granules (about 4g)
15ml just warm water (about 50C)
300ml double cream, chilled in the fridge
2 tablespoons of icing sugar, sifted
1 large mixing bowl, chilled in the fridge for ten minutes
1 electric whisk
1 fine mesh sieve

Method

Chill the large mixing bowl in the fridge for ten minutes ahead of building the cream.
In a small heatproof mug, dissolve the 2 heaped teaspoons of Costa Smooth Medium Roast Coffee granules in the 15ml of just warm water. Stir briefly with a teaspoon to dissolve fully into a thick concentrated coffee shot. The small water volume is essential, more water would dilute the cream when whipped.
Cool the coffee shot for two minutes on the worktop until just lukewarm. The shot must not be hot, hot liquid added to chilled cream will start to melt the cream and stop the whip from setting.
Pour the 300ml of chilled double cream into the chilled mixing bowl straight from the fridge.
Sift the 2 tablespoons of icing sugar over the cream through the fine mesh sieve in a single light shower.
Pour the lukewarm concentrated coffee shot over the cream.
Start the electric whisk on a low speed for ten seconds to bring the coffee shot into the cream without flicking out of the bowl.
Increase to a medium speed and whip the cream for two and a half minutes, watching the bowl as the cream thickens through soft peak, medium peak and stops at firm peak. Stop the whisk the moment the cream reaches firm peak.
Spoon the cream into a clean piping bag with a star nozzle for a piped finish, or use straight from the bowl with a long spoon for a scoop finish.
Storage: the cream holds firm peaks in a sealed bowl in the fridge for two days. Stir gently with a metal spoon before each use to bring the surface foam back together.
Stop whisking the moment it holds firm peaks, double cream turns grainy and then to butter if you go past it.

What you'll end up with: A soft pale brown cream that holds its peaks, with a clear coffee flavour and a gentle sweetness. Ready to pipe or spoon, and it keeps in the fridge for a couple of days.

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🛒 Made with this tea

Costa Smooth Medium Roast Coffee, 100g£6.00