Espresso Whipped Cream
- Yield: Makes about 7 cups
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
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.