Recipe for velvety coffee cream! You can make it with only four ingredients. It’s a cream that always comes out great and has an extremely universal use. A wonderful coffee mousse for meringue cakes, cakes, and desserts.
Ingredients for Coffee Cream
- 250 g of mascarpone cheese
- 250 g whipping cream 30% or 36%
- a full spoonful of instant coffee
- Three tablespoons of fine sugar
Coffee cream
Store 30% or 36% of whipping cream well chilled in the refrigerator. You can also mix sweet cream 30% with cream 36%. Sometimes, I do that myself. Twenty minutes before preparing the cream, place the container with the cream in the freezer. Two hundred fifty grams of sweet cream (thin whipping cream) is 250 ml, i.e., one glass of cream. Calories were counted using 30% sweet cream.
You can make coffee cream with mascarpone and sweet cream from instant coffee—instant coffee granules and powder. If children also eat the cream, you can replace instant coffee with caffeine and instant grain coffee, e.g., Inka coffee. You can also make this cream using ground coffee. You then need to pour a small amount of boiling water over the ground coffee and strain the coffee essence several times after a few minutes of brewing.
I usually make quick desserts in cups with this coffee cream. Then, I add, for example, sponge cakes dipped in milk, grated chocolate, and a few banana slices. It is also the perfect coffee cream for a meringue cake. I recommend my recipe for meringue tops for a cake. You can also add the cream to coffee or spread it on a cake or sponge cake.
Coffee cream
Pour a full spoonful of instant coffee into two spoons of boiling water. Stir the coffee until it is completely dissolved in the hot water. Let it cool down, then put it in the fridge for a few minutes to get cold.
Place 250 grams of mascarpone cheese in a bowl. Pour cold coffee essence into it.
Mix everything very well. I use a mixer for this and mix everything for about 10 seconds at low speed. After a while, the cream becomes perfectly smooth.
Beat the well-cooled cream with a mixer in a tall bowl. Start with small speeds so as not to splash the thin cream all over the kitchen. Gradually increase the power of the mixer until it reaches maximum. Refrain from mixing the cream for too long to prevent it from curdling. Add a spoonful of fine sugar when the cream puffs up and stops splattering. Mix the cream for a while, still at the highest speed, and then add the second spoon of sugar.
Then, add another tablespoon of granulated sugar in the same way. Whip the cream for at least another minute. The cream should be stiff and fluffy, and the sugar should be completely dissolved.
If you use 36% cream, it will probably whip much faster than the 30%. 36% cream does not need to be additionally cooled in the freezer. With 36% cream, there is no need to add sugar gradually. You can pour it all in at once and mix until it fluffs up and thickens and the sugar in the cream is completely dissolved.
I recommend freezing the 30% cream in the freezer before whipping it… 20 minutes is enough. Of course, don’t let the cream freeze. You can also mix 30% and 36% cream. I do this quite often when I run out of cream, and I know I won’t have enough for the recipe 🙂
Add mascarpone cream and coffee to the whipped cream and mix everything. I use a mixer. I set the lowest speed, and in a few seconds, the coffee cream had the perfect consistency.
In the photos, I decorated the coffee cream with homemade mini meringues and sprinkled it with instant coffee. I received 500 grams of cream, which was 900 ml in volume.
Enjoy your meal.
