Coffee Whipped Cream Recipes

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and coffee granules; beat until soft peaks form. Store in the refrigerator.

Steps:

• Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
• Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
• Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.

Steps:

• Add the hot water, sugar, and instant coffee to a bowl.
• Either hand whisk or use an electric mixer until the mixture is fluffy and light.
• To serve, spoon a dollop over a cup of milk with ice in it and stir.
• Enjoy!

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat; stir in coffee. Add marshmallows; cook for 5-6 minutes over low heat until marshmallows are melted, stirring occasionally. Pour into a large bowl; cover and refrigerate until slightly thickened. , In a small bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon into dessert dishes. Garnish with whipped cream and additional coffee granules if desired.

Steps:

• In a bowl combine cream, coffee beans and sugar. Cover and put into the fridge for 24 hours.
• After 24 hours, remove the coffee beans from the cream. Whip the cream until stiff and use for garnishing whatever you like with coffee flavour!

Steps:

• In a bowl, combine the instant espresso or coffee, sugar and hot water. Whisk until thickened and frothy, 1 to 2 minutes.
• Pour the milk into a glass filled with ice. Top with the whipped coffee. Stir with a straw or spoon to combine.

Steps:

• Place the espresso powder in a small bowl. Add the rum and stir until completely dissolved. Set aside. Whip the cream with an electric mixer until it begins to thicken. Gradually add the sugar. Add the espresso mixture and whip just until very soft peaks forms. Use immediately or refrigerate for up to 2 hours, stirring gently before serving.

Steps:

• Whisk boiling water, instant coffee, and sugar together until coffee is dissolved. Continue to whisk until mixture becomes thick and forms a peak, 2 to 3 minutes.
• Pour milk into a glass. Pour the frothy coffee on top of the milk.