ForkwiseVienna Coffee with Whipped Cream
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 4 cups hot, freshly brewed coffee
- 120 ml heavy cream
- 1 tbsp powdered sugar
- Sugar, to taste
Method
- Whip the cream with the powdered sugar until it holds soft peaks.
- Pour the hot coffee into cups and sweeten to taste.
- Spoon a generous cap of whipped cream onto each cup and serve at once.
The Boston Cooking-School Cook Book defines Vienna coffee as coffee served with whipped cream.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Vienna Coffee”: rewritten in our own words with modern units and food-safety updates; untested
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