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)
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.
