Espresso Whipped Cream

Use this recipe to make our Haunted Black Forest Layer Cake.

  • Yield: Makes about 7 cups
Espresso Whipped Cream

Source: Martha Stewart Living, October 2005


  • 3 cups cold heavy cream
  • 1/2 cup confectioners' sugar
  • 2 tablespoons good-quality instant espresso powder, dissolved in 2 teaspoons water


  1. 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.


Be the first to comment!