Coffee Whipped Cream
|Heavy cream||1 Cup (16 tbs), chilled|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Instant coffee||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
Combine the cream, corn syrup, and coffee in a large bowl.
Cover; refrigerate about 1 hour.
Beat chilled mixture with electric mixer at medium speed until it thickens slightly.
Add extract and continue beating until soft peaks form.