Delicious Coffee Cream with Cookies, a new version of coffee cream, fresh like the one from the coffee shop but as delicious as only a homemade version can be. Easy to make, no cooking required, the coffee cream involves very few steps mostly divided between a mixer and electric whisks, which are essential for a successful outcome with very little effort. While the step with the mixer to blend the cookies can be easily replaced by putting the cookies in a freezer-type bag and using a rolling pin or any other slightly heavy object to crush them well. A bit like grandma’s method. Another small tip is to use fresh, unsweetened kitchen cream, the kind available in the refrigerated section. Below, I leave you my delicious versions of creams in a cup, beautiful to bring to the table on any occasion, and further down I answer some of the most common questions you ask me and explain how to replace the cookies I used.
#adv
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients
- 2.5 oz cookies (I used Milka mini cookies)
- 0.7 oz instant coffee
- 0.7 oz powdered sugar
- 1 cup cup liquid fresh cream
Tools
- 1 Bowl
- 1 Mixer
- 1 Spatula
- Electric whisks
- 4 Cups
Steps
To make the Delicious Coffee Cream with Cookies, first of all, pour the cookies into the mixer bowl, setting a few aside for the final decoration. Blend them until you get a sandy texture. This step is very important, especially if you don’t like large pieces of cookies in the mixture. My advice is to grind the cookies in several stages until you have the result you like best. Set aside.
In a large bowl, combine the instant coffee, powdered sugar, and cold cream from the refrigerator. If you can, put the metal part of the whisks in the freezer for a few minutes to achieve an even more satisfying whipped cream. Mix everything until you get a creamy and homogeneous consistency. Again, I recommend doing this in several stages to avoid over-whipping the cream. Once this operation is complete, add the blended cookies, leaving some for decoration, and incorporate them into the cream with a silicone spatula with an upward motion, to not compromise the final result.
Once the cream is ready, choose the container you prefer to present it, preferably ceramic and well-dry. I bought these tea cups, cute, well-priced, but they definitely make a nice impression. Pour the cream little by little inside and finish the decoration with the part of the cookies and the biscuit set aside.
And here it is, our perfect and fresh dessert to bring to the table, requiring no cooking. You can store it in the refrigerator in the large bowl for up to 48 hours, covering the container with plastic wrap and then putting it in the cups when you’re ready to enjoy. You can also add hazelnut cream on the edges and in the decoration, as well as strands of melted dark chocolate, to make the dessert even more irresistible and delicious.
FAQ (Questions and Answers)
I couldn’t find the mini cookies you used, what can I substitute them with?
With any version of cookies you prefer, even wafers. The more easily crumble they are, the better the recipe will turn out.
Can I use vegetable cream instead of fresh cream?
Yes, but it always needs to be very cold. In this case, I recommend keeping it in the refrigerator for at least 24 hours. Unlike fresh cream, which is already available in the refrigerated sections, vegetable cream is mostly found at room temperature, so it needs to be suitably chilled.
Can I replace powdered sugar with granulated sugar?
Generally yes, but the texture of the final result will be a little different.
