Ingredients:

  • 2 cups very cold heavy whipping cream
  • 2 Tbsp instant espresso powder
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Chill the mixing bowl and whisk attachments in the freezer for at least 10 minutes. This cold equipment is crucial for maximizing the fat structure of the cream.
  2. Add the heavy whipping cream, powdered sugar, instant espresso powder, and vanilla extract to the chilled mixing bowl.
  3. Begin whipping on low speed until the ingredients are just combined. Scrape down the sides if necessary.
  4. Increase the speed to medium-high and whip for 3 to 5 minutes, or until stiff, stabilized peaks form. The cream should be thick and hold its shape perfectly for piping.