Recipe courtesy of Katie Lee Biegel
Espresso Whipped Cream
Getting reviews...
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 1/2 to 2 cups whipped cream
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 229
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 65 mg
- Sodium
- 74 mg
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 1/2 to 2 cups whipped cream
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 229
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 65 mg
- Sodium
- 74 mg
Ingredients
Directions
- In a stand mixer, whip the heavy cream until it forms soft peaks. Add the powdered sugar and espresso powder and whip until combined. Top the pumpkin pie with the espresso whipped cream.
