Coffee Cream
  • 2 cups heavy whipping cream
  • 3 ounces dark-roasted whole coffee beans, about 1⅓ cup
  • ¼ cup + 2 tablespoons sugar
  1. Combine 1 cup of cream, sugar, and coffee beans in a small pot and bring to a boil.
  2. Remove from heat, put in a metal bowl, and place the bowl into an ice bath.
  3. Steep for 30 minutes.
  4. Add the rest of the cream, and cool completely in the refrigerator.
  5. While cake is baking or just before serving, strain and discard coffee beans.
  6. Whip to stiff peaks or put into a whipped cream charger and refrigerate until ready to use.
Recipe by The Taste SF at