Coffee Whipped Cream Frosting
Fill your mouth with light fluffy clouds of espresso flavored whipped cream. Pile it high on top of cupcakes, fill crepes or eat it plain like a mousse. It tastes like pure coffee heaven!
Servings: 10 servings Makes 2 cups of frosting
Calories: 94kcal
Ingredients
- 1 oz (30 g) cold espresso 1 shot
- 1 teaspoon (1 teaspoon) unflavored gelatin powder
- 1 cup (240 g) heavy whipping cream
- 2 tablespoons (42 g) maple syrup
- ½ teaspoon (½ teaspoon) vanilla extract
- 1 pinch (1 pinch) sea salt
Instructions
- In a small heat proof dish, sprinkle 1 teaspoon unflavored gelatin powder over 1 oz cold espresso, let sit for 10 minutes to absorb the liquid.
- Meanwhile, in a large mixing bowl, using an electric hand mixer, beat 1 cup heavy whipping cream, 2 tablespoons maple syrup, ½ teaspoon vanilla extract and 1 pinch sea salt just until the mixture starts to thicken and very soft peaks form.
- Melt the gelatin and espresso in the microwave on low power for 8-10 seconds or until the gelatin is dissolved, let the mixture cool if it is warm.
- Slowly pour into the cream while beating, continue beating until stiff peaks form.
- Use immediately, or refrigerate for 10-15 minutes before using. It will be hard to pipe or spread after it sets up. Store in the refrigerator.
Notes
You can use honey or sugar in place of the maple syrup.
If you want to use instant coffee, mix 2 teaspoons of instant coffee granules with 2 tablespoons of warm water until the coffee is dissolved. Cool and use in place of the espresso.
Nutrition
Serving: 3tablespoons | Calories: 94kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 12mg | Potassium: 35mg | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.04mg