Cappuccino Whipped Cream

• ¼ cup plus 2 tablespoons sugar
• 3 tablespoons brewed espresso or 2 tablespoons water mixed with 2 tablespoons instant coffee (preferably freeze-dried)
• 2 cups heavy cream, chilled

Either by hand or using a mixer, whisk together the sugar and coffee until frothy. The sugar will begin to dissolve.

Add the cream and whisk until thoroughly combined and soft peaks form. Take care not to overwhip the cream as it may begin to lose its creamy texture.

Store in the refrigerator.