Magic whipped coffee cream
Magic whipped coffee cream is a light and surprising water based cream. It is a dessert that, like the magic cake of a few years ago, is slowly becoming popular on the internet among bloggers and tictockers. It is also becoming popular thanks to a similar and very popular recipe that is Dalgona coffee.
This deliciou dessert is truly magical as it contains only 3 ingredients. It is a mousse without eggs, without whipping cream, without mascarpone, butter and without any other type of dairy product. It is also super fast and simple to prepare.
At first I was a bit skeptical that with only 3 ingredients, instant coffee, sugar and water, you can create this dessert that magically puffs in just 5 minutes. This cream is light as air, delicate and melts in the mouth. Not being enriched with eggs or dairy products it is much more like a foam or a mousse and is just as rich in taste.
There are those who prefer to eat it as a dessert. I personally think it is perfect as a topping over vanilla ice cream, dark chocolate cupcakes or with other types of creams.
Magic whipped coffee cream – light and surprising cream to enjoy as a dessert or to decorate cupcakes, ice creams or cakes. Quick and easy coffee and water cream.
- 8 – 10 g instant coffee crystals
- 100 g white sugar
- 80 ml of water (very cold)
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions magic whipped coffee cream
To prepare this recipe you need very few ingredients. The only thing that is specifically required is the water which must be very very cold.
Pour all the ingredients into a bowl of the mixer. Mix well and use a wire whisk (the one you use with the whipping cream). If you don’t have a stand mixer, you can also use the electric mixer with small whips.
Turn on the mixer and whip all the ingredients on high speed for 5 minutes. In a few minutes you will be surprised how in this recipe the ingredients go from liquid to foamy version.
And finally they create a creamy and light like a feather mousse. You will no longer have to whip it when turning the bowl upside down it will remain perfectly still and will not fall.
You can use this coffee cream to fill or decorate cupcakes, cakes, and waffles. But it should also be used if you want to create a delicious version of coffee tiramisu with mascarpone cream and amaretti cookies. In my opinion it is ideal as an addition to vanilla ice cream with a handful of chopped hazelnuts and chocolate.
Keep it in the fridge for a day. It always remains very soft and fresh. It might create a bit of a coffee water on the bottom which is quite natural.
lot of love. B.
p.s. If you like this coffee recipe you may have a moment to check out my Mascarpone and Nesquik frosting for birthday cakes (photo below).
Note from the author of this recipe
I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^