Cappuccino Cream Recipes

PHYLLO CUPS WITH CAPPUCCINO CREAM

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.

COFFEE WHIPPED CREAM

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.

CAPPUCCINO CREAM

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add coffee and milk, beating until well blended. Add dry pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping.
• Spoon into serving bowl or 10 dessert glasses.
• Refrigerate several hours or until ready to serve. Top with remaining whipped topping just before serving.

CAPPUCCINO CREAM

Steps:

• BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add coffee and milk, beating until well blended. Add dry pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping.
• SPOON into serving bowl or 10 dessert glasses.
• REFRIGERATE several hours or until ready to serve. Top with remaining whipped topping just before serving.

BEN & JERRY'S CAPPUCCINO ICE CREAM

Steps:

• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Pour in the cream and milk, and whisk to blend.
• Add 2-1/2 tablespoons of the coffee and cinnamon, and whisk to blend again.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
• After the ice cream stiffens (about 2 minutes before it is done), add the remaining 1 tablespoon coffee, then continue freezing until done.
• Makes 1 quart.

CAPPUCCINO-CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on medium 2 minutes or until the butter is melted. Stir until the chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, the coffee granules and vanilla; mix well. Stir in 1 1/4 cups of the flour. Spread into greased foil-lined 13x9-inch baking pan.
• Beat cream cheese, remaining 1/3 cup sugar, remaining egg, the 2 tablespoons flour and cinnamon in the same bowl until well blended. Spoon over brownie batter. Swirl with a knife to marbleize.
• Bake 40-50 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator.
• HOW TO SOFTEN CHEESE: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10-15 seconds or until softened.