Whipped coffee

The mechanics of whipping cream are relatively simple, all you are doing is encouraging the fat whipped coffee to join together to trap air, but there are a few rules to apply to make it as easy as possible, and to ensure you don’t end up with butter. Thick cream and clotted cream don’t need whipping, they have a different, heavier, smoother texture than whipped cream. Whipping cream will be lighter and fluffier than double cream. The cream should be very cold.

The bowl and whisk should also be cold, chill the bowl if you have time and use a glass or metal bowl if you have one. If you plan on using a balloon whisk then the bigger the head is, the less effort you’ll have to put in. Whip it slowly and in a controlled way. Over-whipped cream will first turn grainy and then to butter.