Coffee Whipped Cream

You've surely seen the coffee whipped cream, also known as dalgona coffee, that is trending. It is popular for whipping equal parts instant coffee, water, and sugar into a thick glob.

I love to use this to enhance desserts, topping ice creams, puddings, cakes, and more with a creamy jolt of coffee flavor.

In addition to being tastier than plain ol' dairy whipped cream, this is convenient because the ingredients are shelf stable. Perhaps best of all, coffee whipped cream is fat free, so you can totally indulge in a 3rd parfait!

Coffee Whipped Cream

So, how do you make Dalgona coffee AKA coffee whipped cream? It couldn't be simpler.

In a coffee mug, add equal parts instant coffee and sugar.
Add a pinch of your desired seasoning.
Pour in a small amount of very hot coffee*. (Example: If you used 1 Tbsp of instant coffee and 1 Tbsp of sugar, you will all 1 Tbsp of very hot coffee.)
Whisk everything with the milk frother. It should come together in only about 10 seconds, like magic!

*Yes, coffee instead of water. Instant coffee does not taste as good as the real thing, so this simple substitute improves the flavor.

How to Improve Coffee Whipped Cream

Coffee whipped cream is neat (and delicious!), but you can improve it's flavor with 4 easy modifications:

Instead of very hot water, use very hot coffee. (Or liqueur! Whiskey is a popular liquid for dalgona coffee. See the bottom of this post for ideas.)
Instead of white sugar, use brown sugar.
Add a generous pinch of your favorite coffee spices, such as Pumpkin Pie seasoning, cinnamon, and/or cardamom.
Instead of a whisk, use a milk frother so it combines fully.

This recipe is so foolproof that I don't even bother measuring the ingredients. If your ratio ends up being a little off, with too much liquid or sugar or whatever, it still works every time.

A standard instant coffee packet, like those little Folgers tubes, makes 2 servings.

Out of milk? Top your morning coffee with this. It's heaven on ice cream and transforms a boring, boxed pudding mix (or even my coconut milk pudding) into something extra-special. The dessert possibilities are endless! In my photos here, I've filled glasses halfway with creme brulee and halfway with coffee whipped cream.

A word of advice though - make this when you are ready to serve it, not ahead of time. After 10 minutes or so, it deflates.

non-dairy whipped cream for coffee and desserts

You can create an alcoholic coffee whipped cream by stirring a drop of brandy, whiskey, or rum (ooh, or Baileys or Kahlua - yum) into your very hot coffee. Doesn't that sound amazing?

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