STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
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.
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!