Bursting with espresso flavor, this Espresso Whipped Cream recipe being spread all over our Banoffee or Banoffi Pie Tutorial!
FROSTING, ICING, ETC RECIPE HELP
KELLY SAYS: “Really, Sarah, the whipped cream….SO GOOD! I could have just eaten it with a spoon, right out of the Kitchen Aid bowl!”
INGREDIENTS
1 1/2 cups chilled heavy (whipping) cream
2 tablespoons packed light brown sugar or powdered sugar
1 teaspoon vanilla
1/2 teaspoon instant espresso powder
generous pinch salt
INSTRUCTIONS
Beat the heavy cream with light brown sugar, vanilla, instant espresso powder and salt in a clean bowl with a stand mixer, fitted with a whisk attachment. Beat until it just holds soft peaks.
STORAGE
Cover and keep refrigerated for a couple of days. If necessary, rewhip with a wire balloon whisk until fluffy.
