Equipment
Ingredients
Base
- 240 ml heavy cream, very cold
- 30 g powdered sugar
Flavor Infusion
- 15 ml dark rum
- 2 g instant espresso powder
- 2 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 82 kcal
- Protein
- 1 g
- Carbohydrates
- 3 g
- Fat
- 7 g
- Fiber
- 0 g
- Sugar
- 3 g
- Sodium
- 6 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 23 mg
- Potassium
- 25 mg
- Calcium
- 13 mg
- Iron
- 0.0 mg
- Magnesium
- 2 mg
- Phosphorus
- 12 mg
- Zinc
- 0.1 mg
- Vitamin A
- 82 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Riboflavin
- 0.04 mg
- Niacin
- 0.1 mg
- Folate
- 1 mcg
- Water
- 12 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small ramekin, combine the dark rum and instant espresso powder. Stir vigorously until the powder is completely dissolved into a dark syrup. This prevents grainy textures in the final cream.
Pour the cold heavy cream into a large mixing bowl (preferably chilled). Add the powdered sugar, the espresso-rum syrup, and the vanilla extract (if using).
Whisk the mixture continuously. Start slowly to avoid splashing, then increase speed as the cream thickens. Look for the tracks of the whisk holding their shape.
Stop whisking when the cream reaches medium-stiff peaks. The cream should stand up on the end of the whisk but the very tip should curl over slightly.
Chef's Notes
- Chill your bowl and whisk in the freezer for 10 minutes before starting; cold equipment helps the fat trap air faster and more stably.
- Dissolving the espresso in the alcohol is crucial. Adding dry powder directly to cold cream often results in speckled, bitter grit rather than a smooth infusion.
- For a non-alcoholic version, dissolve the espresso in 1 tsp of warm water and let it cool completely before adding to the cream.
- Use powdered sugar (icing sugar) rather than granulated sugar, as it contains a small amount of cornstarch which helps stabilize the whipped cream so it holds its shape longer.
Storage
Refrigerator: 2 days — Best used immediately. If stored, may need a few whisk strokes to re-emulsify before serving.
Troubleshooting
Cream looks grainy or curdled
Cause: Over-whipping has caused the fat to separate (beginning of butter)
Fix: Gently fold in 1-2 tablespoons of fresh cold liquid cream with a spatula to smooth it out
Prevention: Stop whisking immediately once tracks appear and check consistency frequently
Cultural Context
While sweetened whipped cream (Crème Chantilly) dates back to 17th-century France, possibly originating at the Château de Chantilly, the addition of spirits and coffee aligns it with the digestif tradition. This variation bridges the gap between a dessert topping and a standalone 'café gourmand' element.
