Italian Coffee Cream is a light, frothy, and creamy coffee dessert that’s perfect as a refreshing treat after a meal or a delightful afternoon pick-me-up. This cold and eggless coffee cream, known in Italy as "Crema al Caffè", is a beloved summer alternative to traditional espresso.
With just three simple ingredients—whipping cream, freshly brewed espresso, and powdered sugar—you can recreate the authentic Crema di Caffè at home, just like the one served in Italian coffee bars.
While espresso is a daily ritual for many Italians, during the hot summer months, a cold, velvety coffee cream replaces the usual cup of espresso. In Italian cafés, this indulgent drink is often called "Crema Caffè", "Crema Fredda al Caffè", or "Caffè del Nonno" and is served in small cups, offering a refreshing way to enjoy coffee on warm days.
Unlike coffee gelato, which is frozen and served at a lower temperature, Italian Coffee Cream maintains a soft, airy texture. It’s not ice cream but a creamy, semi-frozen espresso dessert with a light and smooth consistency.
The key to achieving the perfect Italian coffee cream lies in the temperature of the ingredients. Make sure your espresso is completely cooled and your cream is well-chilled before whipping. Just mix everything together, and in minutes, you’ll have a thick, velvety, and irresistibly frothy coffee cream—a true taste of Italy in every spoonful!
Ingredients
Prep Time: 5 Min | Cook Time: 5 Min | Chilling Time: 1 Hour | Servings: 6-8
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.
- 200 ml (¾ cup) of heavy whipping cream
- 80 ml (⅓ cup) of espresso or strong coffee
- 2 tablespoons of powdered sugar
Kitchen Tools and Equipment
Needless to say, to make the best Italian Coffee Cream you have ever had, first you need to make an excellent coffee. The coffee must be creamy and strong. ESPRESSO IS BEST for this recipe.
ESPRESS MACHINE: You need a good Espresso machine with single-dose capsules.
MOKA: Or the traditional - and always loved in Italy - Italian moka, ("caffettiera", as we call it) with ground coffee.
CUPS: Italian espresso cups are also important for serving this cafe crema. So check out these Espresso cups for a little treat after dinner, in place of the classic espresso. Also take a look at these Italian-style Moka Cafe Espresso Cups.
BOWLS: Glass bowls, better if transparent, for a bigger and more substantial dose of crema di caffe, a real dessert.
MIXER: You will certainly find it very useful to have a cream whipping machine. Either a stand mixer or simple electric hand whisk mixer with a bowl.
Instructions
Step 1) - To make authentic Italian Coffee Cream, start by brewing a strong, rich, and creamy coffee. The best choice is Italian espresso, made with an espresso machine or a moka pot (caffettiera). Avoid weak or watery coffee—a bold flavor is essential for the perfect crema.
Step 2) - Pour the hot espresso into a glass and stir in the powdered sugar until fully dissolved. Let the coffee cool completely at room temperature, then place it in the refrigerator to chill faster. The colder the coffee, the better the final texture!
Step 3) - While the coffee is chilling, whip the cold heavy cream using a stand mixer or an electric hand whisk. Keep the cream refrigerated until the last moment—it must be very cold to whip properly and achieve the best consistency.
Step 4) - Once the cream is well whipped and fluffy, slowly add the chilled, sweetened coffee. Mix for about one more minute until fully combined. The result should be a thick, velvety coffee cream with a light and airy texture.
Transfer the Italian Coffee Cream into a container with a lid and refrigerate for at least one hour before serving. This allows the flavors to blend and the texture to set perfectly.
Serve in small cups, just like in an Italian café, and enjoy your homemade Crema di Caffè!
YOU MUST ALSO TRY:
- Authentic Italian Tiramisu Recipe
- Coffee Mascarpone Cream
- Tiramisu Gelato Recipe
- Limoncello Custard in Lemon Shells
Storage
Italian Coffee Cream is best enjoyed fresh, right after it has been chilled for an hour. This is when it has the perfect light, airy, and velvety texture.
However, if you have leftovers, you can store it 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 fluffiness and become slightly denser. Before serving, give it a quick stir or a gentle whisk to restore its smooth consistency.
For the best taste and texture, enjoy your homemade Crema di Caffè as soon as possible—just like in an Italian café!
Tips
1. Keep Everything Cold: For the best Crema di Caffè, all ingredients must be well-chilled. Keep the coffee and cream in the fridge until ready to use, and place the mixing bowl in the freezer for at least an hour before whipping.
2. Use Powdered Sugar, Not Granulated: If your whipping cream is already sweetened, reduce or skip the sugar in the coffee. Always use powdered sugar instead of granulated—since this recipe is made cold and quickly, granulated sugar may not fully dissolve, affecting the texture.
3. Choose a Strong Coffee: Use espresso, moka coffee, decaf, or instant coffee dissolved in two espresso cups of hot water. The key is a rich, intense flavor. Avoid using more than 80 ml (⅓ cup) of coffee, as too much liquid can ruin the creamy texture.
4. How to Serve Crema di Caffè: Traditionally served in small glasses or espresso cups, this frothy coffee dessert can be enjoyed with a spoon or even a straw, depending on the consistency.
5 . Decoration: For a simple yet elegant touch, top with cocoa powder, coffee powder, chocolate chips, or chopped hazelnuts—but keep it minimal to let the natural coffee flavor shine!
Origins
Like Italian espresso, coffee cream (Crema al Caffè) has Neapolitan origins. It is believed to have been created by housewives in Naples who wanted to enjoy coffee even during hot summer days. By mixing espresso with cream and sugar, they transformed the traditional hot drink into a cold, frothy dessert.
Over time, this homemade creation became a staple in Italian cafés and restaurants. In Naples, it is often called "Caffè del Nonno" (Grandfather's Coffee) and was originally made using a Neapolitan coffee maker. Today, it's a beloved treat enjoyed across Italy.
Recipe Card
Italian Coffee Cream (Crema al Caffè)
Ingredients
- 200 ml heavy 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, and creamy coffee. The best choice is Italian espresso, made with an espresso machine or a moka pot (caffettiera). Avoid weak or watery coffee—a bold flavor is essential for the perfect crema.
- Pour the hot espresso into a glass and stir in the powdered sugar until fully dissolved. Let the coffee cool completely at room temperature, then place it in the refrigerator to chill faster. The colder the coffee, the better the final texture!
- While the coffee is chilling, whip the cold heavy cream using a stand mixer or an electric hand whisk. Keep the cream refrigerated until the last moment—it must be very cold to whip properly and achieve the best consistency.
- Once the cream is well whipped and fluffy, slowly add the chilled, sweetened coffee. Mix for about one more minute until fully combined. The result should be a thick, velvety coffee cream with a light and airy texture.
- Transfer the Italian Coffee Cream into a container with a lid and refrigerate for at least one hour before serving. This allows the flavors to blend and the texture to set perfectly.
- 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!