Water Coffee Cream is an easy spoon dessert, ready in 5 minutes, perfect for summer and for those who love the intense taste of coffee. Without cream, milk, and eggs, it is made with very few ingredients and is ideal for a refreshing break or a last-minute dessert.
The peculiarity of this cream is precisely the use of iced water instead of dairy: this makes it light, delicate, and suitable even for those who are lactose intolerant. It is an alternative version of the classic coffee cream, but with a frothy and delicious consistency, enjoyed with a spoon directly from the glass.
You can sweeten it to your liking: with more sugar, less sugar, or even with an alternative sweetener. Just be careful not to overdo it.
Perfect also to serve to guests as an original idea after lunch, or in a “mini dessert” version on hotter days.
If you have leftovers, you can store it in the freezer: it will remain creamy. My advice? Pour it into ice molds and use it to cool a cup of hot coffee… a real summer treat!
See you soon, Susy
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 114.90 (Kcal)
- Carbohydrates 28.71 (g) of which sugars 24.45 (g)
- Proteins 0.61 (g)
- Fat 0.03 (g) of which saturated 0.01 (g)of which unsaturated 0.01 (g)
- Fibers 0.00 (g)
- Sodium 4.35 (mg)
Indicative values for a portion of 125 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 for Water Coffee Cream: the Light and Frothy Cold Dessert of Summer
- 0.7 oz instant coffee
- 0.5 cup powdered sugar
- 1 cup water (Iced)
What You Need to Make Water Coffee Cream at Home
- Bowl
- Electric Whisks
- Spatula
- Small Glasses
- Whisk Electric Whisks
Preparation of Water Coffee Cream: the Light and Frothy Cold Dessert of Summer
First, I put the water in the freezer for at least 20 minutes: it needs to be well iced, but not completely frozen. This step is crucial to achieving a frothy and light cream.
In a large bowl, I pour the instant coffee, the powdered sugar, and the iced water.
I beat everything with the electric whisks for a few minutes, until I get a light, frothy, and creamy mixture. The consistency should be fluffy, like a coffee mousse.
At this point, the water coffee cream is ready.
I pour it into cups or glasses and decorate as desired, with coffee beans, cocoa powder, or chocolate chips to make it even more delicious.
Susy’s Tip
To make your water coffee cream even more delicious, you can decorate it in many ways:
with coffee beans, chocolate chips, hazelnut or pistachio crumbs,
or with a simple dusting of cocoa powder.
It will be even more tasty and irresistible!
Are you inspired by this water coffee cream? Try it and tell me in the comments how it went!
Questions and Answers
Can I use espresso instead of instant coffee?
No, because espresso is too liquid and will not whip.
Can it be stored?
Yes! If you have leftovers, you can put it in the freezer. It will remain creamy even when frozen. My advice is to pour it into ice molds: you can use the cubes to cool hot coffee or create original spoon desserts
