Coffee Rum Whipped Cream

By Molly O’Neill

Published November 27, 1993

Total Time
10 minutes, plus 2 hours' refrigeration
Rating
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Ingredients

Yield:Two cups

  • 2 tablespoons instant espresso powder

  • 1 tablespoon rum

  • 1 cup heavy cream

  • 2 tablespoons sugar

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 67 milligrams cholesterol; 235 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 21 grams fat; 1 gram trans fat; 17 milligrams sodium; 2 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the espresso powder in a small bowl. Add the rum and stir until completely dissolved. Set aside. Whip the cream with an electric mixer until it begins to thicken. Gradually add the sugar. Add the espresso mixture and whip just until very soft peaks forms. Use immediately or refrigerate for up to 2 hours, stirring gently before serving.

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