Vietnamese coffee whipped cream / This is so unbelievably good you are going to want to put this whipped cream on literally everything! Top your cakes, cupcakes, coffee, hot chocolate, fruit, cookies, EVERYTHING with this. And the best part is that it comes together super quickly! I love making fresh whipped cream at home. I find it so satisfying watching the heavy cream thicken in consistency until it eventually forms those beautiful peaks.
I use this “2x strong” instant Vietnamese coffee packet to make this whipped cream. It is already pre-sweetened and I find it quite sweet on its own, so I don’t feel the need to add too much powdered sugar when making this whipped cream. However, if you are aiming for a much sweeter, richer whipped cream then feel free to add more powdered sugar at the end until you reach your desired sweetness.
Ingredients:
-1 1/3 cups heavy cream
-1 packet of instant Vietnamese coffee
-1 1/2 tsp instant coffee
-3/4 cup powdered sugar
Instructions:
- Heat 1/3 cup of the heavy cream in a small saucepan
- Add 1 packet of the instant Vietnamese coffee and the 1 1/2 tsp of instant coffee
- Whisk to combine
- Set aside and allow this to cool completely
- Once your coffee cream mixture is cooled, take a chilled metal mixing bowl and add the remainder of your heavy cream (1 cup) and the powdered sugar
- Whisk the cream and powdered sugar mixture until soft peaks form
- Add the coffee cream mixture to the mixing bowl a little at a time, allowing it to combine before adding more of the coffee cream
- Continue to whisk until you have a nice fluffy whipped cream! And enjoy!
Tips for making whipped cream:
*Place a metal mixing bowl in the freezer ahead of time. Using a cold bowl will help the whipped cream form a bit quicker
*I would use a hand mixer or standing mixer with the beater attachments
Le Su Chef 
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