I want to make a coffee cream filling for a mocha roll cake. If I dissolve instant coffee into heavy cream will it cause cream to not whip up properly?
Coffee whipped cream filling
frosting
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Best Answer
You should be fine, but you may have difficulties dissolving the instant coffee in cold cream.
Let me suggest a tiny tweak:
Dissolve the instant coffee in a tablespoon or two of boiling water, let it cool until at least room temperature (or even refrigerator temperature) and add it to your semi-whipped cream.
If you use a cream with a sufficiently high fat content - 35% or even 40% - the additional water will not cause any problems with whipping the cream properly. The lower the fat content of your cream or cream-and-other-liquid-mix, the harder it is to whip. Try to stay above 30% and chill your cream and the bowl well. Your heavy cream should be absolutely fine.