Whipped Coffee, also known as Dalgona coffee, is a drink made by beating instant coffee, sugar, and hot water until it forms a thick, creamy, caramel-colored foam.
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This fluffy coffee cream is typically served over hot or cold milk, creating a smooth, café-style drink with rich coffee flavor.
This easy Whipped Coffee recipe uses just three ingredients and whips into a light, airy cream that stores well in the freezer.
You can use any type of sugar, and the mixture stays creamy and scoopable, making it perfect for quick homemade lattes-simply add a spoonful to hot or cold milk and stir until dissolved.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Sugar: Sweetens the mixture and helps it whip into a thick, stable coffee cream.Any type of sugar works, though each will add a slightly different flavor and color.
You can adjust the sugar to taste, but keep in mind that sugar helps stabilize the foam and prolong its life. - Instant coffee: Provides a strong coffee flavor and whips easily with sugar and hot water.I use Nescafé Clásico Dark Roast, which I've loved since I was little-it dissolves quickly and delivers a rich, bold coffee taste.
- Hot water: Dissolves the sugar and coffee, allowing the mixture to whip to full volume.
How to Make Whipped Coffee
Note: Full instructions are provided in the recipe card below.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the instant coffee and hot water.
- Add the sugar of your choice (granulated, Turbinado, or light brown).
- Beat for 5 minutes on medium speed, then 5 minutes on high speed, until thick, fluffy, and creamy.
- Transfer the mixture to an airtight container and freeze for up to three months.
Hint: Store the Dalgona coffee in the freezer for up to 1 month. When you want a quick cup, add a spoonful to 1 cup of hot or cold milk and stir until dissolved and creamy.
Storage & Freezing
Storage/Freeze: Whipped Coffee does not store well in the refrigerator-it must be kept in the freezer. Transfer it to an airtight container and freeze for up to 1 month. Don't worry. It won't harden; it stays soft and scoopable, so there's no need to defrost before using it!
Camila's Tips & Variations
- Use instant coffee only: This recipe works only with instant coffee-ground or brewed coffee will not whip.
- Use very hot water: Hot water helps the sugar and instant coffee dissolve quickly, which makes the mixture whip faster and reach maximum volume.
- Adjust to taste: Feel free to increase or reduce the instant coffee or sweetener to match your preferred flavor and intensity.
- Beat long enough: For the fluffiest texture, whip for the full 10 minutes-5 minutes on medium and 5 minutes on high. This ensures a thick, stable cream.
- Choose your sugar: Granulated, Turbinado, or light brown sugar all work well. Brown sugar gives a deeper color and a slightly caramel-like flavor.
- Stronger coffee flavor: Use a bold instant coffee like Nescafé Clásico, which dissolves quickly and creates the best whipped texture.
- Adjust sweetness: If you prefer a sweeter cream, add an extra tablespoon or two of sugar. For less sweetness, reduce the sugar slightly-the mixture will still whip.
- Add flavor: Enhance the coffee by adding 1 teaspoon of ground cinnamon or 1 teaspoon of vanilla extract before whipping.
Frequently Asked Questions
Can I use decaf instant coffee?
Absolutely. As long as it's instant, it will whip the same way. The flavor will be milder, but the texture stays perfect.
Can I store this in the refrigerator?
No. It does not keep well in the fridge-the texture becomes runny. Always freeze it.
How long does it last in the freezer?
Up to 2 months. The mixture stays creamy, fluffy, and scoopable the whole time.
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Recipe
Whipped Coffee
Equipment
Ingredients
- ¾ cup granulated sugar or Turbinado sugar (Sugar in the Raw) or 1 cup light brown sugar
- 25 g instant coffee , such as Nescafé Clásico
- 110 ml hot water
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, combine the instant coffee and hot water.
- Add the sugar of your choice (granulated, Turbinado, or light brown).
- Beat for 5 minutes on medium speed, then 5 minutes on high speed, until thick, fluffy, and creamy.
- Transfer the mixture to an airtight container and freeze for up to three months.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
