Best 20 Whipped Coffee Recipes

DALGONA COFFEE (WHIPPED COFFEE)

Steps:

• Whisk boiling water, instant coffee, and sugar together until coffee is dissolved. Continue to whisk until mixture becomes thick and forms a peak, 2 to 3 minutes.
• Pour milk into a glass. Pour the frothy coffee on top of the milk.

COFFEE WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and coffee granules; beat until soft peaks form. Store in the refrigerator.

WHIPPED COFFEE ICED LATTE

Steps:

• Combine boiling water, coffee granules, and sugar in a large mug and whip with an immersion blender until foamy, about 2 minutes. Set aside.
• Fill a large glass with ice cubes. Pour milk over ice cubes. Top with the coffee foam.

AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM

Steps:

• Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper.
• Dust the pans with flour and shake out any excess.
• Preheat oven to 350°F.
• In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes).
• In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine.
• Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently.
• In another bowl, with clean beaters, beat the egg white just to stiff peaks.
• Gently and gradually fold the whites into the yolk mixture.
• Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles.
• Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently.
• Cool in pans on racks for ten minutes.
• Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks.
• Remove and discard parchment paper and allow layers to cool completely.
• Make the Coffee Whipped Cream:.
• In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved.
• Add remaining cream and confectioner's sugar and beat until cream forms stiff peaks.
• This will provide enough whipped cream to fill the two layers and to garnish the top.
• You can place the cream for the top in a pastry bag and decorate the top with rosettes.
• Garnish with the toasted walnut halves.

COFFEE GRANITA WITH WHIPPED CREAM

Steps:

• Mix together the espresso, sugar, coffee liqueur and vanilla extract in a medium bowl until the sugar is completely dissolved. Pour the liquid into an 8-inch square glass baking dish and freeze. Every 30 minutes, remove the dish from the freezer and use a fork to scrape and break up the ice crystals. Repeat until the mixture is thoroughly frozen, about 4 hours.
• Spoon the granita into small glasses, dollop with the whipped cream and garnish with a mint leaf. Serve immediately.

MEXICAN COFFEE PUDDING WITH KAHLúA WHIPPED CREAM

Steps:

• Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Divide among 6 small bowls. Cover and chill until cold, about 4 hours.
• Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle with cinnamon.

WHIPPED ICED HOT CHOCOLATE COFFEE

Steps:

• Fill a tall glass with ice and pour cold brew coffee on top. Stir in sweetener and set aside.
• Combine cream and hot chocolate mix in a tall bowl and mix with an electric mixer until well combined. Pour whipped hot chocolate mix over the iced coffee.

WHIPPED HOT CHOCOLATE COFFEE

Steps:

• Combine cream and hot cocoa mix in a bowl and whip with a hand mixer until firm.
• Pour hot coffee into a cup and stir in sweetener. Top with whipped hot chocolate.

PUMPKIN SPICE WHIPPED COFFEE

Steps:

• Combine milk, pumpkin puree, pumpkin spice syrup, 1/4 teaspoon pumpkin pie spice, and sweetener in a saucepan. Bring to a simmer over medium-high heat. Stir until well combined and heated through.
• Combine boiling water, coffee granules, sugar, and remaining 1/4 teaspoon pumpkin pie spice in a tall container. Whip with an immersion blender until foamy, about 2 minutes.
• Pour pumpkin-milk mixture into a mug and top with coffee foam.

SPICED CHRISTMAS COFFEE WITH BRANDIED WHIPPED CREAM

Steps:

• Place ground coffee, cardamom, sugar, cinnamon, and nutmeg in coffee filter. Using spoon, mix gently. Add water to coffee maker and brew according to manufacturer's instructions.
• Divide coffee among 8 cups. Garnish each with a dollop of whipped cream and serve immediately. /epi-preparation>
• /epi-conclusion>

WHIPPED PEANUT BUTTER ICED COFFEE

Steps:

• Mix milk, peanut butter powder, and peanut butter syrup in a bowl, stirring until peanut butter powder is dissolved. Fill a large glass with ice. Pour in the milk mixture.
• Combine boiling water, coffee granules, and sugar in a tall container. Whip with an immersion blender or a hand mixer until foamy, about 2 minutes. Pour coffee foam over the milk mixture.

MEXICAN COFFEE PUDDING WITH KAHLUA WHIPPED CREAM

Steps:

• Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan.
• Whisk in milk and 1 cup cream.
• Bring to boil over medium-high heat, whisking constantly.
• Boil 1 minute, whisking constantly.
• Divide among 6 small bowls.
• Cover and chill until cold, about 4 hours.
• Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form.
• Spoon atop puddings; sprinkle with cinnamon.

COFFEE WHIPPED CREAM

Steps:

• Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
• When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
• Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.

VEGAN BANANA WHIPPED ICED COFFEE

Steps:

• Combine coconut milk beverage, banana, and sweetener in a blender; blend until smooth. Fill a large glass with ice and pour pureed banana milk on top.
• Combine boiling water, coffee granules, and sugar in a tall container. Whip with an immersion blender or a hand mixer until foamy, about 2 minutes. Pour coffee foam over the banana milk.

SWEDISH SPICED CARDAMOM COFFEE WITH CHANTILLY WHIPPED CREAM

Steps:

• Place lemon zest, cardamom pods, vanilla pod, and ground coffee into paper filter in brew basket of your coffee maker.
• Add water to the coffee maker, and brew according to manufacturer's directions.
• While coffee is brewing, make the chantilly whipped cream:.
• Whip the cream until soft peaks form; add the sugar, vanilla, cognac and cardamom, beating until well combined.
• Pour spiced coffee into 6 tall warmed mugs, about 2/3 full.
• Sweeten each serving with a teaspoon of sugar, or to taste.
• Top each serving with a generous dollop of chantilly whipped cream, and sprinkle with ground cardamom. Serve immediately.

COFFEE RUM WHIPPED CREAM

Steps:

• Place the espresso powder in a small bowl. Add the rum and stir until completely dissolved. Set aside. Whip the cream with an electric mixer until it begins to thicken. Gradually add the sugar. Add the espresso mixture and whip just until very soft peaks forms. Use immediately or refrigerate for up to 2 hours, stirring gently before serving.

BELLA NOTTE - COFFEE WITH RASPBERRY DI AMORE AND WHIPPED CREAM!

Steps:

• Add a dash of Raspberry di Amore to a cup of coffee. Top with whipped cream.

COFFEE WHIPPED CREAM

Steps:

• In a bowl combine cream, coffee beans and sugar. Cover and put into the fridge for 24 hours.
• After 24 hours, remove the coffee beans from the cream. Whip the cream until stiff and use for garnishing whatever you like with coffee flavour!

WHIPPED COFFEE

Steps:

• Combine granulated instant coffee, sugar and hot water in a medium bowl.
• Whip by hand using a whisk or with a mixer until the mixture turns from foamy to frothy to creamy.
• Spoon the fluffy mixture over milk in a glass filled with ice. (You could also spoon it over warm milk for a hot drink.) Gently combine and serve.

MOCHA CAKE WITH COFFEE WHIPPED CREAM

Steps:

• Mocha Cake: Preheat oven to 375˚F. Butter and line a 9-inch cake pan bottom with parchment paper. In a large bowl whisk together the sugar, flour, cocoa powder, baking soda and baking powder. Set aside. In another bowl, whisk together the egg, egg yolk, coffee, vanilla, melted butter and buttermilk. Whisk the liquid ingredients into the dry. Pour the batter into the prepared cake pan and bake in oven 35 to 40 minutes until the cake springs back when touched. Allow the cake to cool completely and then sprinkle lightly with confectioners' sugar. Serve with coffee whipped cream. Coffee Whipped Cream: Heat cream in a saucepan until very hot to the touch. Remove from heat and add in coffee grinds. Place a lid on saucepan and allow this mixture to steep 10 minutes. Strain coffee grinds from cream, discarding grinds. Place cream in the refrigerator until cold. Remove cream from the refrigerator and place in a medium bowl. Add in granulated sugar and whisk until soft peaks form. Serve cream immediately with cake.