Coffee cream



Coffee cream

Coffee is an after-lunch treat, but there is another, sweeter way to get your energy hit: crema al caffè. Don’t confuse it with the much more elaborate coffee-flavored diplomat cream or the pastry cream version, both of which are fabulous for filling and decorating a delicious cake! This is the classic whipped cream mixture you get at Italian bars, except better because you can make it yourself with just three ingredients: cream, sugar, and coffee. You can get by with just two ingredients if you like your coffee unsweetened! This fabulous coffee cream can be served as a filling for croissants or with biscuits: We’ve done the research on your behalf and think it tastes best with the gluten-free ones!

Coffee ⅓ cup (70 g)
Sugar 3 tbsp (40 g)
Heavy cream 1 ⅓ cup (300 g)

How to prepare Coffee cream

When preparing coffee cream, firstly make a batch of coffee in your Italian moka coffee pot, you will need ? cup (70 g). Then add sugar 1, mix well 2, and let the coffee cool at room temperature for a few minutes before placing in the fridge for at least 2 hours. When the 2 hours are up, pour the whipping cream into a pre-chilled bowl 3.

Start to whisk it with an electric beater 4. As soon as it is half-whipped (i.e., just beginning to thicken) 5 add the previously sweetened coffee that has been chilling in the refrigerator 6. Pour it slowly onto the cream and carry on beating.

Continue to whisk until the whipped cream is ready 7. Then cover with plastic wrap 8 and return to the fridge for at least an hour before serving your coffee cream 9.


The coffee cream can be stored for a day in the fridge. Not suitable for freezing.


You can sprinkle your coffee cream with cinnamon or unsweetened cocoa powder!

You can serve it in small glasses or use it to fill croissants.

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