Cappuccino Cream Recipes

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COFFEE WHIPPED CREAM



Coffee Whipped Cream image

Calling all mocha lovers! You can now get your caffeine fix through this coffee whipped cream. This tasty topper is a perfect addition to chocolaty desserts, cozy hot cocoa and more. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 cups.

Number Of Ingredients 4

1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon baking cocoa
1 teaspoon instant coffee granules

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.

Nutrition Facts : Calories 58 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

PHYLLO CUPS WITH CAPPUCCINO CREAM



Phyllo Cups with Cappuccino Cream image

Try adding a tablespoon of liqueur, like Kahlua or Baileys, to the filling for a more adult treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 9

3 sheets frozen phyllo dough, thawed
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon instant espresso powder
1 cup cold heavy cream
2 tablespoons sweetened condensed milk
1/4 teaspoon ground cardamom or cinnamon
Coarse salt
1/2 teaspoon unsweetened cocoa powder

Steps:

  • Preheat oven to 325 degrees. Lay 1 sheet phyllo on a work surface (cover remaining sheets with a lightly damp towel). Brush phyllo with one-third the butter and sprinkle with one-third the sugar. Repeat layering twice more with remaining phyllo, butter, and sugar. Cut stacked phyllo into 6 equal pieces and gently press each square into a cup of a standard muffin pan, crimping edges as needed so phyllo sits flat in bottom of cup.
  • Bake until phyllo is golden brown, about 20 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack.
  • Meanwhile, in a medium bowl, combine espresso powder with a small amount cream and stir until powder dissolves. Stir in remaining cream, condensed milk, cardamom, and pinch of salt. Whisk until firm but not dry peaks form. Refrigerate until ready to serve (up to 2 days). Fill phyllo cups with cappuccino cream and sprinkle with cocoa powder. Serve immediately.

Nutrition Facts : Calories 237 g, Fat 20 g, Protein 2 g

CAPPUCCINO CREAMS



Cappuccino Creams image

White chocolate custard tops espresso custard in this luxurious make-ahead dessert. It's pretty garnished with fresh strawberries and coffee beans.

Yield Serves 6

Number Of Ingredients 11

Nonstick vegetable oil spray
1 2 1/2-inch piece vanilla bean, split lengthwise
1 3/4 cups whipping cream
2 ounces good-quality white chocolate (such as Lindt or Bakers), finely chopped
5 tablespoons sugar
4 large egg yolks
1 large egg
1/4 cup sour cream
4 teaspoons clear (white) rum
Pinch of salt
4 teaspoons instant espresso powder

Steps:

  • Preheat oven to 350°F. Spray six 3/4-cup ramekins or custard cups with nonstick spray. Place cups in 13x9x2-inch baking pan. Scrape seeds from vanilla bean into small saucepan; add bean. Mix in 1/2 cup cream and white chocolate. Stir over low heat just until smooth. Set aside.
  • Whisk 1 1/4 cups cream, sugar, yolks, egg, sour cream, rum and salt in medium bowl until smooth. Strain white chocolate mixture into egg mixture and whisk to blend. Pour 1/4 cup custard mixture into each ramekins; reserve remaining custard. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until custards set, about 30 minutes. Let stand 5 minutes.
  • Add espresso to remaining custard mixture; stir until dissolved. Spoon espresso custard over white chocolate custards, dividing equally.
  • Bake until custards set, about 30 minutes. Remove from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
  • Cut around ramekin sides to loosen custards. Turn out onto plates.

EASY CAPPUCCINO



Easy Cappuccino image

Traditionally, a cappuccino is one part espresso mixed with one part steamed milk, then topped with one part foamed milk. This recipe lets you duplicate your favorite coffeehouse beverage, minus the specialized equipment.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 1 serving.

Number Of Ingredients 2

1/2 cup milk
1/3 cup hot brewed Easy Espresso

Steps:

  • Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.

Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.

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