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Cappuccino Whipped Cream Recipe-2229

Photo by: Joey DeLeo
Comments: 0


The combination of coffee and chocolate is one of the foolproof marriages of the dessert world.

Yield: 3½ cups


  • ¼ cup plus 2 tablespoons sugar
  • 3 tablespoons brewed espresso or 2 tablespoons water mixed with 2 tablespoons instant coffee (preferably freeze-dried)
  • 2 cups heavy cream, chilled


Either by hand or using a mixer, whisk together the sugar and coffee until frothy. The sugar will begin to dissolve.

Add the cream and whisk until thoroughly combined and soft peaks form. Take care not to overwhip the cream as it may begin to lose its creamy texture.

Store in the refrigerator.

© 2004 Fran Bigelow and Helene Siegel

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 56 servings.

35kcal (2%)
6mg (1%)
0mg (0%)
35mcg RAE (1%)
12mg (4%)
3mg (0%)
2g (10%)
3g (5%)
0mg (0%)

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