Italian Coffee Cream, known in Italy as Crema al Caffè or Crema di Caffè, is a cold, creamy, and frothy coffee dessert served in many Italian coffee bars, especially during the summer. Light, velvety, and eggless, it’s the perfect refreshing treat after a meal or a delicious afternoon pick-me-up.
With just three simple ingredients, whipping cream, freshly brewed espresso, and powdered sugar, you can make an authentic Italian coffee cream at home, just like the one served at the bar. This easy coffee cream recipe has the rich flavor of espresso and the soft, airy texture of whipped cream.
In Italy, espresso is a daily ritual, but during the hot summer months, many people choose a cold Crema Caffè instead of the usual hot coffee. Depending on the region or the coffee bar, you may also find it called Crema Fredda al Caffè or Caffè del Nonno, usually served in small cups and enjoyed with a spoon.
Italian Coffee Cream is different from coffee gelato. Gelato is frozen and churned, while crema al caffè has a softer, creamier, semi-frozen texture. It’s not ice cream, but a smooth espresso dessert with a thick, airy consistency.
The secret to making the perfect crema di caffè at home is the temperature of the ingredients. The espresso must be completely cold, and the cream should be well chilled before whipping. In just a few minutes, you’ll have a thick, frothy, and irresistible Italian coffee cream, a true taste of summer in Italy.
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Ingredients for Italian Coffee Cream
Prep Time: 5 Min | Cook Time: 5 Min | Chilling Time: 1 Hour | Servings: 6 to 8
- 200 ml (¾ cup) heavy whipping cream, well chilled
- 80 ml (⅓ cup) espresso or strong coffee, completely cooled
- 2 tablespoons powdered sugar
NOTE: This recipe yields approximately 250 g (1 ⅓ cups) of Italian Coffee Cream, which serves 6 to 8 people, depending on the size of the serving cups.
Kitchen Tools You May Need
To make the best Italian Coffee Cream at home, start with good coffee. The coffee should be strong, aromatic, and not watery. Espresso is the best choice for this recipe because it gives the crema al caffè its intense Italian coffee flavor.
ESPRESSO MACHINE: You can use an espresso machine with capsules, pods, or ground coffee. What matters most is that the coffee is strong and full-bodied.
MOKA: A traditional Italian moka pot, called caffettiera in Italy, is another excellent option. It makes a rich, concentrated coffee that works very well for homemade crema di caffè.
ELECTRIC MIXER: To whip the cream properly, use a stand mixer or an electric hand mixer with a bowl. This will help you get a thick, airy, and frothy coffee cream.
ESPRESSO CUPS: In Italy, crema al caffè is often served in small espresso cups, just like at the coffee bar. They are perfect for a small dessert after dinner or a refreshing afternoon treat.
SMALL GLASS BOWLS OR DESSERT CUPS: If you want to serve Italian Coffee Cream as a more generous dessert, use small glass bowls or transparent dessert cups. They show the creamy texture beautifully and make the recipe look even more inviting.
How to Make Italian Coffee Cream
Step 1) - To make authentic Italian Coffee Cream, start by brewing a strong, rich espresso. You can use an espresso machine or a traditional Italian moka pot, called caffettiera in Italy. Avoid weak or watery coffee, as a bold coffee flavor is essential for a good crema al caffè.
Step 2) - Pour the hot espresso into a glass and stir in the powdered sugar until completely dissolved. Let the coffee cool at room temperature, then place it in the refrigerator until very cold. Do not add warm coffee to the cream, or the mixture will lose its thick and airy texture.
Step 3) - While the coffee is chilling, whip the cold heavy cream using a stand mixer or an electric hand mixer. Keep the cream in the refrigerator until the last moment, as it must be very cold to whip properly. Whip until fluffy and firm.
Step 4) - Once the cream is well whipped, slowly add the chilled sweetened coffee while mixing at low speed. Continue mixing for about one minute, just until fully combined. The result should be a thick, velvety coffee cream with a light and frothy texture.
Step 5) - Transfer the Italian Coffee Cream to a container with a lid and refrigerate for at least one hour before serving. This resting time helps the flavor develop and gives the crema a thicker, creamier consistency.
Serve in small cups, just like in an Italian café, and enjoy your homemade Crema di Caffè.
Tips for the Best Crema al Caffè
Keep everything cold: For the best Crema di Caffè, both the coffee and the cream must be very cold. Let the espresso cool completely, then chill it in the refrigerator before adding it to the whipped cream. For an even better result, you can also place the mixing bowl in the freezer for about 30 minutes before whipping the cream.
Use powdered sugar: Powdered sugar is the best choice for this cold coffee cream because it dissolves quickly and gives a smooth texture. Granulated sugar may not dissolve completely, leaving the crema slightly grainy. If your whipping cream is already sweetened, reduce the amount of sugar or skip it altogether.
Choose a strong coffee: Espresso or moka coffee gives the best flavor. You can also use decaf coffee if you prefer a caffeine-free version. Instant coffee can work in a pinch, but make sure it is strong and well dissolved. Avoid using more than 80 ml (⅓ cup) of coffee, or the mixture may become too liquid and lose its thick, creamy texture.
Do not overmix the cream: Whip the heavy cream until it is fluffy and firm, but stop before it becomes too thick or buttery. Once you add the cold coffee, mix only until combined. This keeps the crema al caffè soft, airy, and velvety.
How to Serve Crema al Caffè
In Italy, Crema al Caffè is usually served in small glasses or espresso cups, just like at the coffee bar. It should be cold, creamy, and frothy, with a texture thick enough to enjoy with a spoon.
For a simple and elegant finish, sprinkle the top with a little unsweetened cocoa powder, finely ground coffee, dark chocolate shavings, or chopped hazelnuts. Keep the decoration light, so the flavor of the coffee remains the star of the recipe.
For a more dessert-like presentation, you can serve Italian Coffee Cream in small glass bowls or dessert cups. This makes it perfect after dinner, especially in summer, when you want something refreshing but still rich and creamy.
How to Store Italian Coffee Cream
Italian Coffee Cream is best enjoyed fresh, after it has chilled in the refrigerator for at least one hour. At this point, the crema is cold, smooth, frothy, and perfectly creamy.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that, over time, the cream may lose some of its airy texture and become slightly denser. Before serving, give it a quick stir or a gentle whisk to bring back its smooth and creamy consistency.
Freezing is not recommended if you want to keep the soft, frothy texture of authentic Crema al Caffè. Once frozen, the cream becomes firmer and less airy, more similar to a frozen dessert than the coffee cream served in Italian cafés.
For the best taste and texture, enjoy your homemade Crema di Caffè as soon as possible, just like in an Italian coffee bar.
Origins and Names of Crema al Caffè
Like espresso itself, Crema al Caffè is closely connected to the Italian coffee bar tradition. This cold and creamy coffee dessert is often associated with Naples, where coffee is a true daily ritual and where it's commonly known as Caffè del Nonno, literally “Grandfather’s Coffee.”
The idea is simple but irresistible: strong coffee, sugar, and cream are combined to create a cold, frothy dessert, perfect for hot summer days. Over time, this homemade-style preparation became popular in cafés and restaurants throughout Italy, especially as a refreshing alternative to a hot espresso.
Depending on the region or the coffee bar, you may find this recipe under different names: Crema al Caffè, Crema di Caffè, Crema Caffè, Crema Fredda al Caffè, or Caffè del Nonno. The name may change, but the idea is always the same: a cold, creamy espresso treat served in small cups and enjoyed with a spoon.
More Italian Coffee Desserts to Try
If you love this Italian Coffee Cream, you may also enjoy other Italian coffee desserts that are perfect for summer or as an after-dinner treat:
Italian Coffee Cream FAQ
Espresso or moka coffee gives the best flavor and the most authentic result. Instant coffee can be used only if necessary, but it must be very strong and completely dissolved in a small amount of hot water. Let it cool completely before adding it to the whipped cream. Keep in mind that the flavor will not be as rich as with real espresso.
Powdered sugar is the best choice because it dissolves easily and keeps the crema smooth. Granulated sugar can leave a slightly grainy texture, especially in a cold recipe like this one. If you only have granulated sugar, dissolve it completely in the hot coffee before chilling it.
Yes, you can use decaf espresso or decaf moka coffee. The texture will be the same, but the flavor will be slightly milder. This is a good option if you want to serve Crema al Caffè in the evening or to someone who avoids caffeine.
The most common reason is that the coffee or the cream was not cold enough. The espresso must be completely cold before adding it to the whipped cream. Another reason may be too much coffee: do not use more than 80 ml, about ⅓ cup, or the mixture can become too liquid.
Recipe Card
Italian Coffee Cream (Crema al Caffè)
Ingredients
- 200 ml heavy whipping cream - ¾ cup
- 80 ml espresso or strong coffee - ⅓ cup
- 2 tablespoons powdered sugar
Instructions
- To make authentic Italian Coffee Cream, start by brewing a strong, rich espresso. You can use an espresso machine or a traditional Italian moka pot, called caffettiera in Italy. Avoid weak or watery coffee, as a bold coffee flavor is essential for a good crema al caffè.
- Pour the hot espresso into a glass and stir in the powdered sugar until completely dissolved. Let the coffee cool at room temperature, then place it in the refrigerator until very cold. Do not add warm coffee to the cream, or the mixture will lose its thick and airy texture.
- While the coffee is chilling, whip the cold heavy cream using a stand mixer or an electric hand mixer. Keep the cream in the refrigerator until the last moment, as it must be very cold to whip properly. Whip until fluffy and firm.
- Once the cream is well whipped, slowly add the chilled sweetened coffee while mixing at low speed. Continue mixing for about one minute, just until fully combined. The result should be a thick, velvety coffee cream with a light and frothy texture.
- Transfer the Italian Coffee Cream to a container with a lid and refrigerate for at least one hour before serving. This resting time helps the flavor develop and gives the crema a thicker, creamier consistency.Serve in small cups, just like in an Italian café, and enjoy your homemade Crema di Caffè.
Eliza says
Hi! I have a question - How can I get a coffee cream that would bez more liquid ? I dont want the thick cream but rather that variant that can be drunk by a straw. Thank you!
Silvia says
Can I make Italian Coffee Cream with Silk whipped cream
Valerie says
Definitely will be on my regular doses of coffee drinks
Eliza says
Hi! I have a question - How can I get a coffee cream that would bez more liquid ? I dont want the thick cream but rather that variant that can be drunk by a straw. Thank you!