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Doses for the coffee cream with cream: 130 g moka coffee, 60 g granulated sugar (you can increase the sugar dosage if you prefer it sweeter), 500 g sweetened whipping cream (if you use the unsweetened one, add about 50 g of sugar). Doses for the coffee cream with water: 30 g instant coffee (even 40 g if you prefer it more concentrated), 150 g granulated sugar (even 100 g is fine, it will be a little less sweet), 200 g iced water. Both creams are whipped with electric whisks, the one with the cream can be whipped in a bottle until it gets a dense and frothy consistency, taking care to replace the granulated sugar with icing sugar.