463 heavy whipping coffee Recipes

heavy whipping cream, divided, dark-roast coffee beans, crushed with a mallet in plastic bag (french roast, about 3/4 oz), sugar, divided, water, half-and-half, egg yolks, salt, raw sugar (turbinado sugar)

heavy whipping cream, divided, dark-roast coffee beans (such as french roast; about 3/4 oz), crushed with mallet in plastic bag, sugar, divided, water, half and half, egg yolks, salt, raw sugar

heavy whipping cream, divided, dark-roast coffee beans, crushed with mallet in plastic bag (such as french roast, about 3/4 oz), sugar, divided, water, half-and-half, egg yolks, salt, raw sugar

butter, cubed, unsweetened chocolate squares, chopped, eggs, granulated sugar, vanilla extract, all-purpose white flour, baking soda, heavy whipping cream, instant coffee granules, butter, softened, powdered sugar, semi-sweet chocolate chips, heavy whipping cream

water, instant coffee granules, marshmallows, heavy whipping cream, cream and additional instant coffee granules, optional

chocolate wafers, crushed, unsalted butter, melted, coffee ice cream, softened (on counter for 15 to 20 minutes), coffee-flavored liqueur, divided (recommended : kahlua), heavy whipping cream, powdered sugar, hot fudge sauce

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

sugar, cornstarch, instant coffee granules, butter, melted, milk, vanilla extract, sweetened condensed milk, heavy whipping cream

water, instant coffee granules, marshmallows, butter, heavy whipping cream , whipped, pastry shell (9 inches), baked, chopped walnuts or pecans, toasted, cream and chocolate curls, optional

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.

butter, cubed, unsweetened chocolate, chopped, eggs, sugar, vanilla extract, all-purpose flour, baking soda, heavy whipping cream, instant coffee granules, butter, softened, sugar, glaze, semisweet chocolate chips, heavy whipping cream

water, instant coffee granules, marshmallows, heavy whipping cream, cream (optional), instant coffee granules (optional)

egg white, cream of tartar, all-purpose flour, sugar, baking powder, salt, cold coffee, vegetable oil, vanilla, egg yolks, sugar, cornstarch, salt, heavy whipping cream, egg yolks, coffee coffee liqueur or 2 tbsp cold strong coffee

graham cracker crumbs, sugar, unsalted butter, melted, melted toffee crunch milk chocolate candy bars, vanilla pudding mix, heavy whipping cream, half-and-half, strong coffee, caramel flavoring, crushed english chocolate-covered english toffee bars, caramel ice cream topping, whipping cream, sugar, chocolate-covered english toffee bar (crushed or chunked)

butter, softened, sugar, eggs, separated, king arthur unbleached all-purpose flour, baking powder, fine graham cracker crumbs, cold strong coffee, vanilla extract, chopped nuts, instant vanilla pudding mix, whole milk, instant coffee granules, heavy whipping cream , whipped

oreo cookies, unsalted butter, melted, unsweetened chocolate, sugar, unsalted butter, evaporated milk, coffee ice cream, softened, heavy cream or 1 cup whipping cream, coffee liqueur

heavy whipping cream, sugar, vanilla extract, premium vanilla ice cream, softened and cut into pieces, cold strong coffee, brewed with 2 tsp ground cinnamon, coffee liqueur , optional, ground cinnamon, for garnish

water, instant coffee, minature marshmallows, butter, heavy whipping cream , whipped, pastry shell, baked, toasted walnuts or pecans, cream and chocolate curls for garnish, filled with ice (saucepan should fit on this)