Cappuccino Whipped Cream

• 1/4 cup plus 2 tablespoons sugar
• 2 cup heavy cream, chilled
• 3 tbsp brewed expresso or 2 tablespoons water mixed with 2 tablespoons instant coffee (preferably freeze dried)

1. Either by hand or using a mixer, whisk together the sugar and coffee until frothy.
2. The sugar will begin to dissolve.
3. Add the cream and whisk until thoroughly combined and soft peaks form.
4. Take care not to overwhip the mixture as it may begin to lose its creamy texture.
5. Store in the refrigerator.
6. *This is excellent on dark chocolate desserts especially.
7. *
8. **This recipe makes 3 1/2 cups.
9. **

sugar, heavy cream, expresso

Taken from cookpad.com/us/recipes/353318-cappuccino-whipped-cream (may not work)