To Whip / Homemade Whipped Cream for Café con Panna

 
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     Good morning! I'm all for a new coffee drink, especially when it involves a pool of whipped cream. I was desperate to finish off a carton of heavy cream before it went bad (why don't they make smaller cartons?! Most recipes that call for heavy cream need about 1 tablespoon, not four cups!), so I researched what Italian spin I could put on whipped cream and delighted when I found the delicious sounding Café con Panna! 

    Café con Panna just means espresso with cream, and is basically an old-fashioned version of a latté. I didn't want to have any whipped cream left over, so I loaded up a little more than usual on top of the espresso (though, in my opinion, you can't have too much homemade whipped cream). Homemade whipped cream is very simple - it only requires patience and a little know-how to get a better result than what you could spray out of a can. Get the full recipe below!

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Ingredients: Homemade Whipped Cream

- 2 tsp. of sugar

- 1 cup of heavy whipping cream

Ingredients: Café con Panna

- 2 oz. (or half a cup) of fresh brewed espresso

- all of the whipped cream you want

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Directions:

1. Chill your mixing bowl in the freezer for 5 minutes (this will help the cream hold its shape once whipped). Once chilled, whip your cream and sugar in a stand mixer on medium-high speed for 8 minutes (or until soft peaks begin to form).

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2. Spoon whipped cream on top of your warm espresso (little fingers stealing your cream is unavoidable here). 

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3. Stir and enjoy! 

     Thanks for reading, and have a fun Wednesday! I'm headed home to Arkansas this weekend to spend quality time with my family before my birthday on Wednesday (25! Woo!!). We'll be spending a day in Bentonville, so I'll share about that excursion on my Instagram and here next week! See you then!