ESPRESSO WHIPPED CREAM
Provided by Katie Lee Biegel
Categories dessert
Time 5m
Yield 1 1/2 to 2 cups whipped cream
Number Of Ingredients 4
Steps:
- In a stand mixer, whip the heavy cream until it forms soft peaks. Add the powdered sugar and espresso powder and whip until combined. Top the pumpkin pie with the espresso whipped cream.
EASY ESPRESSO WHIPPED CREAM
I use General Foods International Coffees, Cuppuccino flavor for this in place of the instant espress powder. If you are using espresso to make this, make certain that you use only the instant espresso powder! This can be made a couple hours in advance. This will work without chilling the bowl and beaters but the cream will beat up better if you chill them first. You will LOVE THIS!
Provided by Kittencalrecipezazz
Categories Low Protein
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Chill your beaters and bowl in the freezer for about 5 minutes or until very cold.
- Beat all ingredients in a stainless steel or glass bowl to soft peaks.
Nutrition Facts : Calories 525.7, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 53.4, Carbohydrate 31, Sugar 27.3, Protein 2.5
ESPRESSO WHIPPED CREAM
Steps:
- Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake.
- Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.
ESPRESSO GRANITA WITH SOFT WHIPPED CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 2h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the espresso granita: Whisk the sugar into the hot espresso until dissolved. Stir in the vanilla and a pinch of salt. Pour the mixture in to a 9-by-13-inch freezer-safe pan and freeze until the mixture is frozen through, at least 3 hours and up to overnight. When ready to serve, scrape the surface into large, icy flakes.
- For the soft whipped cream: Place a 16-ounce glass jar with a lid in the freezer for 20 minutes. Pour in the cold cream, confectioners' sugar and vanilla and shake vigorously until soft whipped cream forms, about 5 minutes.
- To serve: Spoon some of the granita into a glass. Top with a dollop of soft whipped cream and sprinkle on chocolate shavings and crushed espresso beans.
ESPRESSO WHIPPED CREAM
Use this recipe to make our Haunted Black Forest Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 7 cups
Number Of Ingredients 3
Steps:
- Whip cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, 4 to 6 minutes. Add sugar and espresso; whip until soft peaks return, 1 1/2 minutes.
ESPRESSO NIGHTCAP WITH VANILLA WHIPPED CREAM
Provided by Giada De Laurentiis
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the Espresso Nightcap: Combine the milk, heavy cream, espresso, and amaretto liqueur, in a medium saucepan. Place over low heat, stirring constantly until hot but not boiling, about 3 to 5 minutes.
- For the Vanilla Cream: In a large mixing bowl, beat the cream until thick Add the powdered sugar and vanilla. Continue to beat until cream holds soft peaks.
- To serve: Pour the Espresso Nightcap into 4 (8-ounce) mugs. Dollop with the Vanilla Whipped Cream and serve immediately.
ESPRESSO WHIPPED CREAM
Steps:
- Beat all ingredients in medium bowl to soft peaks. (Can be made 4 hours ahead; cover and chill.)
ESPRESSO GRANITA WITH WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a 13 by 9-inch glass baking dish, carefully pour in hot espresso and whisk in granulated sugar until dissolved completely. Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The granita will need approximately five hours to completely freeze. The first time you scrape, the granita will not be frozen solid. You want to start scraping while it's still slushy so that texture of the granita will be even throughout.
- Right before serving, make the whipped cream. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.
- Line up 12 glass Champagne flutes. Place 1 tablespoon of granita in the bottom of each glass. Using a different spoon, spread a layer of whipped cream. Continue layering the granita and whipped cream, ending with the whipped cream. Sprinkle chocolate over the top of each glass. Garnish with a sprig of mint. Serve immediately.
CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM
Provided by Bon Appétit Test Kitchen
Categories Coffee Milk/Cream Mixer Chocolate Dairy Dessert Valentine's Day Kid-Friendly Chill Engagement Party Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
- Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.
CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM
A friend served these at a dinner party a few years back and I HAD to have the recipe. Given my friend, I'm assuming the recipe came from Bon Appetit at some point.
Provided by helowy
Categories Dessert
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
- Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
- Whisk in dry ingredients.
- Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
- Cover and refrigerate for several hours.
- Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
- Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
- Cool cakes for five minutes and serve hot, topped with the whipped cream.
ESPRESSO-CREAM CRUNCH
This fluffy whippedcream dessert packsaone-twopunch of rich coffee flavor --it's laced with espresso powder and then studded withbits of crunchychocolate-coveredespresso beans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Whisk together cream, sugar, and espresso powder in a medium bowl until soft peaks form. Refrigerate whipped cream mixture until ready to use.
- Lightly crush espresso beans on a cutting board, 1 at a time, with the side of a large knife. Just before serving, gently fold crushed espresso beans into whipped cream mixture. Spoon into bowls.
CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM
Make and share this Chocolate Pudding With Espresso Whipped Cream recipe from Food.com.
Provided by Spongebob Chefpants
Categories Dessert
Time 2h
Yield 6 ramekins pudding, 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk 1/4 cup sugar, cornstarch, and 1 TBSP instant espresso powder in a heavy medium saucepan to blend.
- Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes.
- Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth.
- Divide mixture among 6 ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
- Using an electric mixer; beat the cream, remaining 2 TBSP sugar, and 1 tsp espresso powder in a medium bowl until peaks form.
- Top each chocolate pudding with a dollop of espresso cream.
Nutrition Facts : Calories 332.9, Fat 20.3, SaturatedFat 12.3, Cholesterol 40.4, Sodium 44.2, Carbohydrate 37.5, Fiber 1.7, Sugar 32.2, Protein 4.4
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