Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Coffee liqueur spikes Coffee Whipped Cream that tops our Mocha-Espresso Cream Pie.
Makes about 3 1/2 cups
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2 cups heavy cream
1 tablespoon coffee liqueur
1/3 cup sugar
Beat heavy cream and coffee liqueur at medium-high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form.
Note: We tested with Kahlúa coffee liqueur.