Water Coffee Cream: Your Secret for a Refreshing and Light Break!
Dear coffee lovers, today I bring you a recipe that, I assure you, will become your summer obsession: a Water Coffee Cream so incredibly easy to prepare that it will seem like pure magic.
Who among us doesn’t dream of dipping a spoon into a velvety cloud with the scent of coffee on a scorching summer afternoon?
Often, when we think of a coffee cream, we imagine cream, condensed milk, or maybe complex coffee machines.
And let’s face it, sometimes we crave something lighter, or perhaps a completely dairy-free option.
Well, I’m here to reveal a secret: achieving a perfect, frothy, and rich coffee cream is not only possible at home, but surprisingly simple, with only three basic ingredients that you likely already have in your pantry!
No dairy, no complicated cooking, and absolutely no special tools beyond electric whisks. This water coffee cream is a revelation.
Transform simple instant coffee, sugar, and very cold water into a light, airy dessert with an intense flavor that rivals those from the most sophisticated coffee bars, perfect for a quick recharge or a light dessert after a meal.
You’ll be amazed at how quickly these humble ingredients come together to create such a delicious texture and rich coffee taste.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 109.49 (Kcal)
- Carbohydrates 27.73 (g) of which sugars 24.95 (g)
- Proteins 0.46 (g)
- Fat 0.10 (g) of which saturated 0.01 (g)of which unsaturated 0.01 (g)
- Fibers 0.00 (g)
- Sodium 2.89 (mg)
Indicative values for a portion of 50 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
- 1/2 cup water (very cold, ideally from the freezer)
- 1/2 cup granulated sugar
- 1 tbsp instant coffee
Tools
- Bowl
- Electric Whisk
- 4 Small Bowls
Procedure: Whip Up Your Coffee Happiness!
In a large and deep bowl, combine the granulated sugar and the instant coffee. Quickly stir with a spoon to mix them together.
Now, pour the very cold water, preferably just taken out of the freezer. The colder the water, the better the whip and the more stable your cream will be!
With the electric whisks (you can use a hand whisk or a stand mixer), start beating the mixture at high speed. You’ll notice it will start foaming almost immediately. Continue beating for a total of 2-3 minutes.
During this time, the mixture will transform from a dark liquid to a light, frothy, and incredibly creamy mousse. It should form soft ‘peaks’ and have a paler color. Stop when it reaches the desired consistency: a bit firmer if you want it to hold its shape well, or slightly softer for a more velvety cream.
Notes on Ingredients and Possible Substitutions
This Water Coffee Cream is a small wonder of simplicity, but some details make the difference!
Very Cold Water: It’s the secret to success! The water must be icy to favor aeration and foam stability. An extra trick: put the bowl and whisks in the fridge for 10-15 minutes before starting to whip.
Granulated Sugar: Provides the sweetness and helps create a stable structure for the cream. Powdered sugar can give an even finer texture, but granulated sugar works perfectly. You can adjust the amount by about 10-20g more or less, depending on your personal taste for sweetness. I don’t recommend liquid sweeteners, as they could alter the texture.
Instant Coffee: This recipe expressly requires instant coffee (the kind in powder or granules that dissolves in water), not ground coffee for moka or espresso. The type of instant coffee (classic, decaffeinated, flavored) will influence the final taste.
Storage
Water Coffee Cream is at its best when freshly made, when it is most frothy and light. However, you can store it in an airtight container in the refrigerator for about 2-3 days. Keep in mind that over time, it may lose some of its frothy texture and become slightly denser. If it loses too much air, you can try whipping it again for about 30 seconds with the electric whisks before serving.
Alternatives and Variations for Every Taste
This Water Coffee Cream base is a blank canvas for your creativity!
‘Mocaccino’ Coffee Cream: Add 1 teaspoon of unsweetened cocoa powder along with the sugar and instant coffee before whipping.
Spicy Touch: Add a pinch of cinnamon powder (1/4 teaspoon) or cardamom (1/8 teaspoon) along with the dry ingredients.
Vanilla Aroma: Add 1/2 teaspoon of vanilla extract along with the cold water for an enveloping scent.
Creamy with Liqueur: For a more ‘adult’ version, add 1 teaspoon of coffee liqueur (like Kahlúa) or a dash of rum along with the water. This will also help make it more stable!
Usage and Pairings
This Water Coffee Cream is incredibly versatile!
Refreshing Coffee Break: Enjoy it on its own, in a small cup or glass, for a different and super fresh coffee break.
Light Dessert: Serve it in individual cups, perhaps with a sprinkle of cocoa or some chocolate-covered coffee beans.
Delicious Topping: Use it to top cakes (like a No-Bake Chocolate Cake), mousses, puddings, pancakes, waffles, or even plain cookies.
Cocktail Base: It can be a fantastic base for non-alcoholic or alcoholic coffee-based cocktails, adding a creamy touch without dairy.
Reimagined Affogato: Pour a generous amount of this cream over a scoop of vanilla or fior di latte ice cream.
The Origins of a Beloved Flavor: Coffee Cream
The love for cold and creamy coffee has deep roots in Italian culture, especially during the summer season. The idea of a ‘coffee cream’ is an evolution of the classic ‘coffee shakerato’ or ‘cremino’ served in bars, where espresso is emulsified with ice and sugar to create a dense and refreshing drink.
The ‘water’ version we offer here is a more recent innovation, made popular also thanks to the spread of ‘homemade’ recipes and the search for lighter or dairy-free alternatives. It is probably inspired by the Korean ‘Dalgona Coffee,’ which went viral on the web, using a similar whipping technique to create a coffee foam to be laid over milk. Our Water Coffee Cream is the pure and simple version of this magic: just the essence of coffee and sweetness, whipped to a perfect consistency. It demonstrates that with a few, simple ingredients, you can create masterpieces of taste and freshness, perfect for our summers!
FAQ (Frequently Asked Questions)
Is it possible to make this cream without electric whisks?
To achieve the frothy and stable consistency of Water Coffee Cream, the use of electric whisks is strongly recommended. Hand whipping with a manual whisk would require a lot of time and effort, and the result might not be as airy and dense. Electric whisks are key for a quick and effective whip!
Can I use decaffeinated instant coffee?
Absolutely yes! You can definitely use decaffeinated instant coffee for this recipe. The process and result in terms of consistency will be identical, but you can enjoy your coffee cream even in the evening without worrying about the caffeine.
My cream didn’t become frothy. What did I do wrong?
If your Water Coffee Cream didn’t whip well, the most common reasons are two:
The water wasn’t cold enough: This is the most frequent mistake. The water must be icy, almost freezing, or even with a few ice cubes (which will melt while whipping).
You used ground coffee: The recipe only works with instant coffee (powder or granules), not ground coffee for moka or espresso, which doesn’t have the properties needed to whip in this way.
