186899 austrian coffee cream cake mokkatorte Recipes

butter (softened ), granulated sugar, eggs, all-purpose flour, baking powder, coffee extract, butter (softened ), powdered sugar, coffee extract, walnuts (chopped fine )

all-purpose flour, granulated sugar, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, eggs, instant coffee, carrots, finely grated (measure after grating), canola oil, pecans, chopped (measure after chopping)

all-purpose flour, sugar, cocoa powder, baking soda, salt, vegetable oil, cider vinegar, vanilla, brewed coffee, cooled, sugar, cinnamon

potato, peeled and cubed, instant coffee granules, butter, softened, brown sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, sugar, butter, melted, baking cocoa, vanilla extract, chopped walnuts

coffee liqueur, irish cream liqueur, creme de cacao liqueur, brandy-based orange liqueur (such as grand marnier), hot brewed coffee, cream, chocolate syrup, maraschino cherry

sugar, eggs, beaten, flour, baking powder, salt, coffee creamer (use 10% milk fat or half & half)

sugar, king arthur unbleached all-purpose flour, salt, milk, instant coffee granules, crushed, egg yolks, lightly beaten, butter, vanilla extract, chocolate crumb crust (9 inches), instant coffee granules, heavy whipping cream, sugar, vanilla extract, heath candy bar (1.4 oz), crushed

coffee mug, cake flour (plain not self rising), sugar, coca, egg, milk, oil, splash of vanilla, chocolate chips (optional)

coffee-flavored liqueur (such as kahlua), tequila, hot coffee, cream

dark creme de cacao, coffee liqueur, brandy, hot coffee (6 to 8), cream

cream cheese, room temperature, instant coffee, powdered sugar, ground chocolate or 1 tsp cocoa, unbleached flour, baking powder, baking soda, salt, eggs, sour cream, sugar, vanilla

coffee liqueur, sugar, hot brewed coffee, cream and chocolate curls

oil for deep-fat frying, tubes (10.2 oz each) large refrigerated buttermilk biscuits, heavy whipping cream, instant coffee granules, cream cheese, softened, nutella, sugar and baking cocoa

coffee ice cream, softened, butterscotch caramel sauce, chopped pecans, toasted, vanilla ice cream, softened, chocolate , caramel cookie bars (20 sticks total), milk chocolate candy bar, shaved, pastry dough , bag and a # 6 star tip (or resealable plastic bag)

coffee ice cream, softened, butterscotch caramel sauce, chopped pecans, toasted, vanilla ice cream, softened, chocolate , caramel cookie bars (20 sticks total), milk chocolate candy bar, shaved, pastry dough , bag and a # 6 star tip (or resealable plastic bag)

coffee ice cream, softened, butterscotch caramel topping, chopped pecans, toasted, vanilla ice cream, softened, chocolate caramel cookie bars (20 sticks total ), milk chocolate candy bar, shaved, special equipment : pastry bag (or resealable plastic bag) and a # 6 star tip

instant coffee (or 2 tbsp strong brewed hot coffee), chilled double cream (heavy cream, 9.5 oz), chopped mixed nuts (2 oz), brown sugar (or to your liking)

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.