Coffee Whipped Cream
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Coffee liqueur spikes Coffee Whipped Cream that tops our Mocha-Espresso Cream Pie.
This recipe goes with Mocha-Espresso Cream Pie
Yield: Makes about 3 1/2 cups
- 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.
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