636 hot coffee cream Recipes

kahlua, creme de cacao, amaretto, hot coffee, cream, for garnish, chocolate shavings, for garnish

white chocolate, chopped (choose quality baking chocolate), half-and-half, hot coffee, cream

cream cheese softened, coffee cream, juice of 2 cloves garlic, catsup, juice of 1/2 lemon, tabasco sauce, paprika, shrimp drained , shredded ( or fresh popcorn shrimp shredded)

hot coffee, coffee-mate irish cream powder, nestle quik chocolate flavored syrup, cream (optional)

unflavored gelatin, cold coffee, hot coffee, sugar, vanilla or irish whiskey (alternative), garnish: sweet cream or whipped cream

strong hot coffee, sugar, orange juice, lemon juice, grated orange rind, whipping cream , whipped, orange rind (to garnish )

dark creme de cacao, dark brown sugar, hot coffee, whipping cream, instant coffee granules

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

hot coffee (strong ), chocolate syrup, vanilla, ground cinnamon, ground red pepper, half-and-half cream, light cream , if desired, chocolate shavings , if desired

hot coffee, irish whiskey, hazelnut-flavored liqueur, amaretto, cream

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.

hot coffee, international delight irish cream coffee creamer, softened vanilla ice cream, brown sugar

coffee liqueur, irish cream, hazelnut-flavored liqueur (or 1 1/2 shots), hot coffee, cream

almonds, toasted, ground sugar cookies, coarsely chopped chocolate-covered english toffee bar (such as skor or heath bar), butter, melted,hot, whipping cream, dark corn syrup, best-quality bittersweet chocolate or 6 oz semisweet chocolate, chopped, sugar , plus, sugar, egg yolks, water, instant espresso powder, ground nutmeg, chilled whipping cream, coffee liqueur, vanilla extract, coarsely chopped chocolate-covered english toffee bars (such as skor or heath bar), whole almonds, toasted

almonds, toasted, ground sugar cookies (such as pepperidge farms bordeaux; about 6 3/4 oz), coarsely chopped chocolate-covered english toffee (such as skor or heath bar; about 3 oz), butter, melted, hot, whipping cream, dark corn syrup, bittersweet (not unsweetened ) or semisweet chocolate, chopped, sugar, egg yolks, water, instant espresso powder, ground nutmeg, chilled whipping cream, coffee liqueur, vanilla extract, coarsely chopped chocolate-covered english toffee (such as skor or heath bar; about 9 oz), whole almonds, toasted