The water-based 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, without milk, and without 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 ice-cold water instead of dairy: this makes it light, delicate, and also suitable for those who are lactose intolerant. It’s an alternative version of the classic coffee cream, but with a fluffy and delicious texture, to be 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 as a “mini dessert” on the hottest days.
If you have leftovers, you can store it in the freezer: it will always 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
Also try the recipe for 👇😋
- Difficulty: Very Easy
- Cost: Very Low Cost
- 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-Based Coffee Cream: The Light and Fluffy Summer Dessert
- 0.7 oz instant coffee
- 0.5 cup powdered sugar
- 7/8 cup water (Ice-cold)
What You Need to Make Water-Based Coffee Cream at Home
- Bowl
- Electric Whisk
- Spatula
- Small Glasses
- Whisk Electric Whisk
Preparation of Water-Based Coffee Cream: The Light and Fluffy Summer Dessert
First, I put the water in the freezer for at least 20 minutes: it must be very ice-cold, but not completely frozen. This step is crucial to obtain a fluffy and light cream.
In a large bowl, I pour the instant coffee, powdered sugar, and ice-cold water.
Using an electric whisk, I mix everything for a few minutes until I get a light, fluffy, and creamy mixture. The texture should be soft, like a coffee mousse.
At this point, the water-based coffee cream is ready.
I pour it into cups or glasses and decorate as desired, with coffee beans, unsweetened cocoa powder, or chocolate chips to make it even more delicious.
Susy’s Tip
To make your water-based coffee cream even more delicious, you can decorate it in many ways:
with coffee beans, with chocolate chips, with hazelnut or pistachio crumbs,
or simply with a dusting of unsweetened cocoa powder.
It will be even more tasty and irresistible!
Does this water-based coffee cream inspire you? Try it and tell me in the comments how it went!
Questions and Answers
Can I use espresso coffee instead of instant coffee?
No, because espresso coffee is too liquid and will not whip.
Can I store it?
Yes! If there are 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
