Mocha whipped creamy if fluffy and delicious. It is flavored with coffee and chocolate, making it wonderful on its own, but put it on top of your favorite desserts to take them to the next level.
This mocha whipped cream is all of the best parts of your favorite expensive coffee drinks in whipped cream form. In fact, I think there is more coffee flavor in this whipped cream than there is in a mocha and one of those places!
You will be amazed how much coffee and chocolate punch this packs while still being a light and fluffy whipped cream.
Flavored Whipped Creams
As much as I love frosting, it isn’t a big leap to assume I love whipped cream too. And I do!
For the longest time I thought there was only kind of whipped cream…. whipped cream!
A little vanilla a tiny bit of sugar and you are in business. Then my eyes were opened to a whole new world.
MiMi made maple whipped cream for her pumpkin slab pie. I made a chocolate whipped cream which is delicious on just about anything.
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I even made horseradish whipped cream for our prime rib feast on New Year’s. But this version has the most flavor yet!
It is bursting with coffee and chocolate flavors. It isn’t overly sweet, but you could certainly increase the sugar some if you’d like it a bit sweeter.
You are just going to have to try it to believe it!
What to Serve With Mocha Whipped Cream
It is also absolutely fabulous as a frosting on coffee sponge cake. That cake is the perfect dessert for a grown up party.
We have also used it to top brownie chunk cheesecake. But really it would be great on any chocolate or coffee flavored dessert.
It isn’t too sweet and tastes like a coffeehouse drink in cake form!
You can also use it on a coffee angel food cake if you aren’t in the mood to make mocha ermine frosting. The two can be used interchangeably in so many tasty applications.
If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!
Mocha Whipped Cream
Equipment
Ingredients
- 2 Tablespoons semi-sweet chocolate chips
- 1 Tablespoon water
- 1 Tablespoon instant coffee
- 1 cup heavy whipping cream chilled
- ½ teaspoon vanilla extract
- 1 Tablespoon granulated sugar
Instructions
- In a microwave safe bowl, melt the chocolate until it is smooth. Start with a 30 second burst, then stir. Microwave in 15 second bursts after that, stirring after each one until just melted and smooth.2 Tablespoons semi-sweet chocolate chips
- Stir together hot water and instant coffee. Stir into melted chocolate until smooth and allow to cool to room temperature.1 Tablespoon water, 1 Tablespoon instant coffee
- If you have the space, place your mixer bowl and beater in the refrigerator to chill. (It’s not necessary, but does help the cream whip easier.) Whip cream, vanilla and sugar until it just begins to form soft peaks.1 cup heavy whipping cream, ½ teaspoon vanilla extract, 1 Tablespoon granulated sugar
- With the mixer blade going, add the chocolate/coffee mixture to the bowl. Whip until you reach your desired consistency.
- Store in the refrigerator.
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I really appreciate you repeating the ingredients/measurements with each step. Having to scroll up & down with other recipes can be so frustrating. I filled puff pastry horns with this filling. Absolutely delicious and a dinner party hit. Going to put it on a sponge cake next time I take a dessert.
Yum! Putting it in cream horns sounds fabulous.
I absolutely LOVE this mocha whip cream!! My only issue is it is very soft structurally how many I go about stabilizing it?? Was thinking goin the gelatin route, but I’m so new to all this cooking I haven’t a clue how to measure or adjust any of it!! Thank you in advance for the help an advice and flaming, LoL!! In all seriousness thank you for an amazing delicious recipe and advice!!
A little gelatin would work. I tend to add a bit of cream cheese when I want to stabilize whipped cream. I think that would be tasty here too. I would soften a couple of ounces of cream cheese and beat it a until really smooth, then add the cold cream etc. You can add an extra tablespoon or two of sugar to counteract the tang if you want.
If you want to go the gelatin route, I think a teaspoon of gelatin dissolved in 4 teaspoons of water would do it. I would add it towards the end with the mocha mixture.
@Carlee, amazing thank you thank you thank you!! I’m getting ready to wash everything up an head into my kitchen, it’s only 432am, LoL!! But great mocha whip waits fer no man or woman or any other being!! LoL!! Thank you again Carlee, lovin’ the site so far and all your amazing recipes!! You’ve definitely got a new fan in me!!
Have fun in the kitchen and thank you so much!