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How to Make Whipped Coffee at Home: Whipped Coffee Recipe

How to Make Whipped Coffee

Have you ever wondered how to make whipped coffee at home? Coffee shops seem to bless every corner of the high street these days, and the likes of cappuccinos and lattes remain ever-popular. However, people are now starting to get more inventive when they think of types of coffee drinks, which we’re all for.

The following article will keep the trend going, showing you how to make Whipped Coffee at home. You can buy coffee beans online from The Kent and Sussex Tea and Coffee Company for this recipe. Our family-run establishment packs them fresh to order, thereby ensuring their quality and consistency.

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What is Whipped Coffee?

What is Whipped Coffee? 

Whipped Coffee is a blend of Coffee, milk, sugar and hot water. What makes it special is the fact that it has been whipped into a froth. The idea became popular following the Covid-19 Outbreak in South Korea in 2020, although whipped coffee also shares roots with the Greek frappe and Indian beaten coffee, both frothy types of coffee drinks that show how much global love there is for this style of beverage.

It has since spread throughout the world as a great alternative to Cafe-bought Coffee. Indeed, while these much-loved locations are currently unavailable to us, Whipped Coffee is the next best thing.

You probably want to know, “What does Whipped Coffee taste like?” When done right, it should have a slight bitter note followed by a sweet aftertaste. It is velvety and soft in texture. The foam itself, meanwhile, boasts a butterscotch hue and rich, airy consistency, thanks to the way you incorporate air during the whipping, that entices casual drinkers and connoisseurs alike.

Should it sound appealing, you’ll likely want to know how to make Whipped Coffee at home.

How to Make Whipped Coffee

Whipped Coffee Recipe: How to Make Whipped Coffee

Whether you do or don’t know how to make a cappuccino at home, the good news is: making Whipped Coffee is much simpler. It might sound challenging but, really, it isn’t. This creation is, after all, little more than a cappuccino turned on its head, without the fancy machinery.

You’ve already decided that you’re keen to know how to make good Whipped Coffee, which is the first step. Next comes the Whipped Coffee ingredients. Once you have Coffee (of course), sugar and milk, as well as hot water and ice, you’re good to get brewing.

1, Mix Coffee, Water and Sugar

Get a wide, medium-sized bowl and combine two tablespoons of granulated Coffee with ½ tablespoon of sugar and two tablespoons of hot water. Using a wide bowl increases the surface area and allows more air to incorporate itself into the mixture, which is key to achieving the fluffy texture.

How to Make Whipped Coffee Without Instant Coffee

Many people claim that instant coffee is essential for whipped coffee because it’s already brewed and dehydrated, allowing it to rehydrate and whip efficiently, unlike regular ground coffee. However, there’s no question that freshly ground coffee, such as a high-quality Arabica coffee, makes for a whipped coffee with superior flavor, thanks to the coffee roasting process.

If you do try using ground coffee, be sure to brew it strongly and mix it in a 1:1 ratio with sugar for the ideal foam formation. Add more sugar if you find your mixture isn’t whipping up to be stiff enough.

2, Whisk the Mixture Until it Becomes Smooth

Take a hand-held electric mixer and whisk the ingredients until they become silky-smooth and shiny, then continue until it thickens and holds as a foam. This might take a few minutes. Sugar doesn’t just sweeten — it also helps stabilize the foam, allowing it to hold its shape for hours instead of deflating quickly.

3, Time for the Milk and Ice

Fill a glass most of the way with dairy milk or non dairy milk for coffee along with ice.

4, Blend Ingredients to Finish the Whipped Coffee Recipe

Dollop and swirl the Coffee mixture on top of the milk and perhaps mix it in. You might want to consider additions such as Coffee powder, cocoa, crumbled biscuits or honey.

You can use brown sugar, raw sugar, or coconut sugar instead of white sugar, but keep in mind that alternative sweeteners may lead to a softer or shorter-lived foam. Sugar-free options typically don’t hold a stable froth.

All that’s left, then, is to sit back, relax and enjoy your delicious and invigorating Whipped Coffee. Impress your friends next time they can visit (hopefully soon!).

Store any leftover whipped coffee in an airtight container in your refrigerator for up to a week. Just give it a quick re-whip before using it again.

An Alternative is Fresh Coffee

Troubleshooting Tips for Whipped Coffee

If your whipped coffee isn’t turning out quite right, don’t worry. Here are a few of the most common issues and easy fixes for each one:

  • Your whipped coffee isn’t getting fluffy. Are you using ground coffee or espresso coffee instead of instant coffee? If so, keep in mind that for ground coffee to whip you must brew it strong and heavily sweeten it.
  • Your whipped coffee is still runny even after mixing. You might need to whisk longer — aim for stiff peaks. Using a wide bowl and electric mixer makes a big difference.
  • Your foam is collapsing quickly. This could mean you incorporated too little sugar or not enough air. Sugar is crucial — it stabilises the structure.
  • Your mixture won’t whip at all. Check your ratios. If you’re using instant coffee, start with equal parts coffee, sugar, and hot water. Also ensure your water is hot enough to dissolve the sugar and coffee instantly. If you’re using ground coffee, start with equal parts strongly brewed coffee and sugar and then increase the sugar gradually until you find the mixture is whipping well.

An Alternative to a Whipped Coffee Recipe Is Fresh Coffee

Many people believe a Whipped Coffee recipe works best with instant coffee. We don’t want to sound like snobs here but, in our opinion, as biased as it might seem, freshly ground coffee is much better. With a lovely single origin coffee or coffee blend, you will enjoy a far richer flavor, although it may whip a little differently from instant coffee.

Buy and try freshly ground coffee at The Kent and Sussex Tea and Coffee Company for your next whipped coffee. And why not treat yourself and indulge today in some new coffee gifts or accessories? You won’t be disappointed!

Frequently Asked Questions

Can you use a blender to whip coffee?
Yes, a high-speed blender can work in a pinch, though it may not produce as tight a foam as a whisk or frother.
What can you use instead of instant coffee for Whipped Coffee?
You can try strongly brewed espresso or concentrated drip coffee with at least an equal amount of sugar or more, but the texture may be different from traditional whipped coffee.
Can you use heavy whipping cream in coffee?
Yes, but that’s more like adding a rich creamer. Heavy cream doesn’t whip into coffee foam the same way.
What cream should you use for cold foam?
Use nonfat or low-fat milk blended at high speed. This creates a light, stable foam for cold drinks.
Why is my Whipped Coffee not working?
You may be using the wrong coffee, not whisking long enough, or missing sugar, which stabilizes the foam.
How to make frothy coffee without a frother?
Use a whisk and a wide bowl, or shake it vigorously in a sealed jar, just expect a longer mixing time.
Can you make Whipped Coffee with honey?
Yes, but honey won’t stabilize the foam like sugar, so it will deflate faster.
Can you whip regular coffee?
Yes, although regular coffee lacks the same solubility and structure as instant coffee unless you brew it very strong and pair it with sugar.
What is Whipped Coffee called?
It’s commonly known as “Dalgona Coffee,” especially in reference to the Korean viral trend.
How do you make perfect Dalgona coffee?
Use equal parts instant coffee, sugar, and hot water. Whip it until stiff peaks form, and then serve it over milk. Alternatively, use freshly ground coffee for a richer coffee flavor — just be sure to brew it really strong and use a lot of sugar.
What happens if you put whipped cream in coffee?
You’ll get a rich, creamy topping, but it won’t whip or blend into a foam like Dalgona-style coffee.
Richard Smith

Author: Richard Smith

Partner at The Kent and Sussex Tea and Coffee Company

Richard Smith is a Tea expert, entrepreneur, and owner of The Kent and Sussex Tea and Coffee Company. Part of a family of renowned Tea planters dating back four generations, he was born in Calcutta (Kolkata), India, where he spent his childhood between Tea Estates in Assam and Darjeeling.

In the late 1970s, having accumulated years of knowledge in the industry, Mr Smith and his mother, Janet Smith, moved to Kent, South East England, to establish a Tea business in the village of Pluckley. Their early days of packing Tea Bags by hand from chests of 10,000 prompted the creation of the company’s flagship infusion known as Pluckley Tea. It remains our most popular product today.

Mr Smith, who studied economics at London Polytechnic, has since specialised in over 1,000 types of Loose Leaf Tea – in addition to around 70 varieties of Roast Coffee – from around the world. These are now available at The Kent and Sussex Tea and Coffee Company, where everything is still packed by hand and fresh to order, not only to honour tradition but to ensure the utmost quality and consistency.