The cold coffee cream is a simple and delicious spoon dessert, perfect for those who wish to end a meal with a fresh and enveloping dessert, without sacrificing the intensity and aroma of coffee. With only three ingredients – fresh cream, sugar, and instant coffee – you will obtain a fluffy, velvety cream with a balanced taste.
Super quick to prepare and requires no cooking, you just need to whip everything with electric beaters to create a delicious coffee cream. If you find it too heavy or too caloric, or if you are lactose intolerant, I have the solution for you, try my water-based coffee cream, I’m sure it will surprise you.
Ideal in the warmer months, it can be served as a spoon dessert, as an accompaniment to dry pastries, or as a delicious treat any time of the day.
The cold coffee cream can be stored in the refrigerator for a day without losing consistency and can be frozen, in this case it will become very similar to a semifreddo; before serving, put it in the fridge for 10/15 minutes (depending on the size of your dessert) to soften it.
Try also the other recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: for 290 g of cream
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons, Summer
- Energy 371.81 (Kcal)
- Carbohydrates 17.65 (g) of which sugars 15.73 (g)
- Proteins 1.93 (g)
- Fat 32.77 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 0.91 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup heavy whipping cream
- 1 tsp instant coffee
- 1/3 cup powdered sugar (or fine granulated sugar)
Tools
- 1 Bowl
- 1 Coffee Cup
- 1 Scale
Procedure
Pour 40 ml (approximately 1.4 oz) of cream into a coffee cup, heat it in the microwave (or in a small saucepan), add the instant coffee, and let it dissolve; let it cool in the fridge or freezer.
When it is cold, pour it into the bowl, add the remaining cream, and mix.
Start whipping the mixture with an electric mixer on low speed; when the coffee cream begins to thicken, add the sifted powdered sugar and continue to whip the mixture until you have a thick and velvety consistency.
The cold coffee cream is ready; store it in the fridge until serving.
Advice
Storage
The cold coffee cream can be stored in the refrigerator for a day without losing consistency and can be frozen, in this case it will become very similar to a semifreddo; before serving, put it in the fridge for 10/15 minutes (depending on the size of your dessert) to soften it.
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