To Whip / Homemade Whipped Cream for Café con Panna

     Good morning! I'm all for a new coffee drink, especially when it involves a pool of whipped cream. I was desperate to finish off a carton of heavy cream before it went bad (why don't they make smaller cartons?! Most recipes that call for heavy cream need about 1 tablespoon, not four cups!), so I researched what Italian spin I could put on whipped cream and delighted when I found the delicious sounding Café con Panna! 

    Café con Panna just means espresso with cream, and is basically an old-fashioned version of a latté. I didn't want to have any whipped cream left over, so I loaded up a little more than usual on top of the espresso (though, in my opinion, you can't have too much homemade whipped cream). Homemade whipped cream is very simple - it only requires patience and a little know-how to get a better result than what you could spray out of a can. Get the full recipe below!

Ingredients: Homemade Whipped Cream

- 2 tsp. of sugar

- 1 cup of heavy whipping cream

Ingredients: Café con Panna

- 2 oz. (or half a cup) of fresh brewed espresso

- all of the whipped cream you want

Directions:

1. Chill your mixing bowl in the freezer for 5 minutes (this will help the cream hold its shape once whipped). Once chilled, whip your cream and sugar in a stand mixer on medium-high speed for 8 minutes (or until soft peaks begin to form).

2. Spoon whipped cream on top of your warm espresso (little fingers stealing your cream is unavoidable here). 

3. Stir and enjoy! 

     Thanks for reading, and have a fun Wednesday! I'm headed home to Arkansas this weekend to spend quality time with my family before my birthday on Wednesday (25! Woo!!). We'll be spending a day in Bentonville, so I'll share about that excursion on my Instagram and here next week! See you then!