ESPRESSO WHIPPED CREAM: 2 Recipes for National Whipped Cream Day

Today is Whipped Cream Day! I've posted lots of recipes for Whipped Cream over the years. My blog is only 15 years old, but whipped cream has been around since the 16th century. It appeared in recipes that date back to 1549 in Italy and 1604 in France. It was first called whipped cream in 1673, according to the Oxford English Dictionary. And, there is a record of crème fouettée—whipped cream-- in a French recipe book from 1629.

So for Whipped Cream Day, here are two great and easy recipes for Espresso Whipped Cream. It's so versatile. I like it on cakes and cupcakes, brownies, puddings, and in my coffee and hot cocoa! Stuff some profiteroles or cream puffs. Put in in or on your crepes! Add to drinks such as Mudslides and Irish Coffee. Use it as a dip for berries and cookies.Whip some up today! It's so easy! Chocolate and Espresso Whipped Cream: Yes!

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1. Espresso Whipped Cream made with coffee extract

1 cup heavy whipping cream 
2 tsp sugar 
1 tsp pure coffee extract  (I use Nielsen-Massey)

In chilled bowl, combine all ingredients, and whip with an electric mixer until fluffy. 

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2. Espresso Whipped Cream made with instant espresso powder

2 cups heavy whipping cream 
1/3 cup powdered sugar
1 Tbsp instant espresso powder

Put cream in large bowl and beat on medium speed with electric mixer for about a minute (until starts to thicken) Add powdered sugar and espresso powder. Beat on high speed and beat for 1-2 minutes until whipped cream forms stiff peaks.