Easy Espresso Whipped Cream Recipes

Steps:

• In a stand mixer, whip the heavy cream until it forms soft peaks. Add the powdered sugar and espresso powder and whip until combined. Top the pumpkin pie with the espresso whipped cream.

Steps:

• Chill your beaters and bowl in the freezer for about 5 minutes or until very cold.
• Beat all ingredients in a stainless steel or glass bowl to soft peaks.

Steps:

• Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake.
• Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.

Steps:

• Whip cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, 4 to 6 minutes. Add sugar and espresso; whip until soft peaks return, 1 1/2 minutes.

Steps:

• Beat all ingredients in medium bowl to soft peaks. (Can be made 4 hours ahead; cover and chill.)

Steps:

• Start with bowl and beaters cold!
• In a large bowl, whip cream until stiff peaks are just about to form.
• Beat in vanilla and sugar until stiff peaks form. Do not overbeat!

Steps:

• Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
• Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.

Steps:

• Whisk together cream, sugar, and espresso powder in a medium bowl until soft peaks form. Refrigerate whipped cream mixture until ready to use.
• Lightly crush espresso beans on a cutting board, 1 at a time, with the side of a large knife. Just before serving, gently fold crushed espresso beans into whipped cream mixture. Spoon into bowls.