Light coffee cream: the recipe for a light and delicious mousse

  • Instant coffee
    35 grams
    • 63 kcal

  • Sugar
    170 grams
    • 380 kilocalories

  • Cold water

    200 ml
    • 0 kcal
  • for decoration

  • Cocoa powder without sugar
    to taste

  • White chocolate drops

    to taste

Calories refer to 100 grams of product

The light coffee cream is the super light variation of the classic cold coffee cream. It is prepared with only three ingredients: water, sugar and soluble coffee. Neither cream nor milk are added and, simply with the help of a pair of electric whisks, you will obtain a foam of foamy texture, just like the one in the bar, but fat free and not too sweet. Fresh and quick, it is perfect to enjoy as dessert at the end of the meal, served in small cups and topped with chocolate chips and unsweetened cocoa powder, oa breakfast, in addition to your latte, to accentuate all the flavor.

How to make a light coffee cream

light coffee cream

Sift the instant coffee (1).

light coffee cream

Collect the coffee in the bowl of a planetary mixer and add the sugar (2).

light coffee cream

Pour in the water, little by little, and stir to dissolve slightly (3).

light coffee cream

Start the planetary mixer and whip the cream with an electric whisk, at maximum speed, for at least 5 minutes. You should get a very frothy mixture (4).

light coffee cream

Transfer the cream to a container (5) and place in the freezer until ready to serve.

light coffee cream

At this point, transfer the cream to the individual cups and decorate with a little bitter cocoa (6) and, if desired, with chocolate chips.

light coffee cream

Bring to the table and serve (7).


The trick to getting the perfect coffee cream is to use Cold water, almost frozen: before using, transfer it to the freezer and let it cool for 15 minutes.

You can replace the instant coffee with the version decaffeinated, for those who do not tolerate caffeine, but avoid ginseng, preparations for cappuccino, mocha coffee or espresso from the machine: the cream would not come.

The end result of this coffee cream is not excessively sweet: for this reason you can dose sugar And Coffee, by increasing or decreasing the doses a little, in order to bring them closer to your taste.

For a ultra light version, replace the sugar with erythritol, stevia, honey or another sweetener of your liking.

If you wish, you can decorate your coffee cream with chocolate chips dark chocolate, coffee beans (also covered with chocolate) and dried fruit beans; you can also sprinkle the bottom of the cups with melted chocolate, then add the mousse.

If you liked this recipe, also try the coffee and mascarpone cream.


You can store the light coffee cream in freezer, in a special glass container: it will remain soft and ready to use for a A few days. In the refrigerator, however, it will tend to come apart. If this happens, wind it up with the electric whisk.