186853 coffee cream strusel cake Recipes

instant espresso, boiling water, pure vanilla extract, plain cake flour, sugar, egg whites, at room temperature, cream of tartar, salt

heavy cream, instant espresso powder, sugar, nabisco famous chocolate wafers, toasted hazelnuts, finely chopped for garnish, crushed chocolate cookies , wafer crumbs

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

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

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

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

flour tortillas (8 inches), warmed, butter, melted, sugar, ground cinnamon, half-and-half cream, instant coffee granules, instant french vanilla pudding mix, fresh blueberries , raspberries and sliced strawberries

instant coffee, water, cream cheese, softened, powdered sugar

coffee, cream, sweetened condensed milk, sugar, almond extract, cream

sqs. unsweetened baking chocolate, chopped, butter, softened and divided, eggs, beaten, sugar, vanilla extract, all-purpose flour, baking soda, instant coffee granules, whipping cream, divided, powdered sugar, semi-sweet chocolate chips

coarse sugar, ground coffee, ice cubes, vodka, kahlua, irish cream liqueur, chocolate syrup , optional

cake makes 1 8-inch 3-layer cake, cocoa powder, sour cream, all-purpose flour, plus more for pans, baking powder, baking soda, salt, unsalted butter, softened, plus more for pans, vegetable shortening, granulated sugar, dark brown sugar, eggs, pure vanilla, caramel with salt, caramel ganache icing, fleur de sel, for garnish, caramel with salt makes enough for two to three 8-inch 3-layer cake, sugar, light corn syrup, heavy cream, fleur de sel, sour cream, caramel ganache icing makes enough for 1 8-inch 3-layer cake, dark chocolate, chopped, sugar, light corn syrup, heavy cream, butter , cut into tbsp-sized pieces, softened but still cool

instant coffee, scalded milk, sugar, cornstarch, salt, eggs, well beaten, butter, vanilla

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)

brownies, butter, softened, light brown sugar, instant coffee crystals, food cake mix, egg, water, pure almond extract, almonds, toasted, icing, butter, softened, powdered sugar, chocolate syrup, instant espresso powder

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.

coffee liqueur (we used starbucks), irish cream (we used starbucks cream liqueur, which tastes a little different than ), vodka (vanilla is good in this too), milk (you can use more or less if desired for a stronger, or not so strong, drink), ice