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Instant Coffee Recipes

Instant Coffee Recipes

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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.

Sweets Recipes: 1001 Sweets and Cakes Recipes

Do you want a new and tasty decoration for your desserts? Read the recipe of Butter and Coffee Cream and free your imagination.

Now the butter cream is depopulating in its many variations. Today's one involves the use of an all-Italian ingredient: coffee. Perfect for decorations on cupcakes with a piping bag but also for filling cakes or biscuits.

This recipe does not include eggs and therefore it is suitable for everyone, except for those who have to deal with the line -) It can also be stored in the refrigerator in a container for several days waiting for inspiration to decorate!

Remember to let me know how you came up with the Butter and Coffee Cream leaving a comment at the bottom or sharing the photo with me on the Dolci Ricette Facebook page

HOW TO PREPARE Butter and Coffee Cream
  1. Whip 150 gr. of sugar with soft butter in a bowl.
  2. Add the cream and continues to mount.
  3. add slowly add the remaining sugar while continuing to whisk.
  4. Add the coffee and mix.
  5. Let it rest for 30 minutes and use the cream as you like.
  • You can increase or decrease the dose of instant coffee to your liking.
  • you can add the vanilla flavor if you want.
VIDEO RECIPES of Butter and Coffee Cream
Cake with Butter Cream and Coffee
OTHER RECIPES for Butter and Coffee Cream
Thermomix Butter and Coffee Cream

To prepare the Butter and Coffee Cream with the Thermomix add instant coffee at the end of this recipe.

Butter Cream

If you want another variant of the Butter Cream you can read this recipe.

Step by step photo

the consistency of the dough for the coffee cake must be fluid, as you can well see, even if not liquid, in fact you can see on the surface the sign of the dough dripping from the spoon.


Remember that for this coffee cake the butter must be soft, but not oily: the best thing is to prepare it out of the refrigerator an hour before starting. Alternatively 1 minute in the microwave with the defrost function. when you are ready, sift the flour and start placing the icing sugar in a container with high sides, let the milk cool: warm not boiling! otherwise goodbye yeast. Dissolve the instant coffee. With whips, beat the eggs with the sugar until you get the usual white and frothy mixture, add the milk in which you have dissolved the instant coffee, pouring it slowly. Add the flour one ladle at a time, continuing to mix, always in the same direction. W hen the mixture is homogeneous, add the yeast. Begin to turn the oven to 180 degrees so that it heats up. The consistency of the coffee cake dough should be very smooth, as you can see in the photo. Prepare the well greased and floured 24 cm cake pan, pour the coffee mixture into the pan, bake immediately: as usual on the low shelf of the oven, at 180 degrees. Let the coffee cake bake for 35 - 40 minutes, then turn off the oven and wait another 10 minutes before taking it out, so as not to risk it deflating. Let the coffee cake cool down slowly: at this stage it is rather delicate. Sprinkle the surface with the same vanilla sugar you used to cook the coffee cake. And here is the soft instant coffee cake. If you serve it as a dessert at the end of a meal, you can combine it with a scoop of cream ice cream, or even better, pistachio.

how to cook a soft instant coffee cake

3 coffee recipes without lactose and without eggs

THE coffee desserts they are appreciated by all lovers of the black drink par excellence but also by those who do not have the habit of consuming it. If you are looking for tantalizing recipes that contain neither eggs nor milk, here are three solutions designed especially for you:

The soft coffee mousse
Do you want to surprise diners with a delicious dessert? There Coffee Mousse it represents the best way to end the meal with sweetness.
You will need a few ingredients and a few minutes in the most well-stocked supermarkets, moreover, you should not have difficulty finding the cream for cakes and lactose-free condensed milk. Prepare 25 ml of restricted coffee and place it in the fridge to cool it in the meantime, whip up 250 ml of cream, always cold from the fridge. At this point, mix the short and cold coffee with 85 ml of condensed milk and pour the mixture into the bowl with the whipped cream. Mix everything gently to prevent the cream from falling apart.
You can serve the mousse immediately or keep it in the fridge. For a perfect result, use pretty single-serving cups and decorate your mousse with a wafer.

The coffee sauce
There coffee sauce, which represents a valid alternative to mousse, is prepared with 100 ml of coffee, 200 g of sugar, 35 g of corn starch and 50 g of lactose-free butter. After mixing the powders and adding the coffee, add the butter and melt the mixture over the heat, taking care to keep the heat low. Let everything simmer for a minute and let the mixture cool in the fridge, covering the container with a film. After about an hour, the sauce will be cold at this point you will have to whip it for a few minutes with an electric whisk before serving. Also in this case you can have fun decorating the sauce with a wafer, a biscuit or chopped hazelnuts.

The coffee biscuits
If you prefer traditional biscuits to spoon desserts, here is your ideal recipe. To prepare the coffee biscuits, you must first whip 240 g of soft butter, once again lactose-free, to a cream and add 180 g of sugar. Then combine three teaspoons of instant coffee and 340 g of flour. Work the dough and let it rest in the fridge. After about three hours, you can resume the dough and form the biscuits to be placed on the pan, let them rest in the fridge again for about a quarter of an hour, then cook them at 170 ° C for 20 minutes. Finally, if you want to make them even more appetizing, you can give your treats the shape of a coffee bean.

Coffee parfait

Learn how to make the coffee parfait: a cold dessert without cooking super greedy, to be prepared in 2 simple variations: traditional, with whipped cream, or light, with Greek yogurt! Here is the double recipe.


1) Break 2 egg and whip the 2 egg whites with a pinch of salt and, apart, 2 dl of fresh cream: a very important operation for the success of this dessert to be carried out carefully. A trick? Take the eggs out of the fridge and let them "heat" for an hour at room temperature: they will mount better. The cream, on the other hand, must be very cold.

2) In a third bowl, beat the 2 yolks with 50 g of sugar, add 1 tablespoon of soluble coffee and continue to beat until the mixture is smooth and fluffy. To make the mixture perfect, work it vigorously with a wooden spoon: by incorporating air it will become soft and swollen.

3) Add to the coffee compound before the whipped Cream and then the whipped egg whites: in order not to disassemble them, be careful to add them to the mixture with movements from the bottom to the top and not rotational otherwise you risk breaking the air bubbles.

4) Pour the new mixture into 4 pudding molds lined with cling film, or 4 silicone cupcake molds, and put them to harden in the freezer for at least 2 hours. Remove the coffee parfait from the freezer 20 minutes before serving it at the table. Remove the film, turn the mini portions upside down on individual saucers, then decorate them as desired with flakes of dark chocolate.

You can prepare the coffee parfait also in light version! A wellness variant because instead of whipped cream they use it Greek yogurt. Keep in mind that the egg white, in any case, in addition to making the preparation frothy also helps to balance the glycemic impact of the dessert, because it is made up of proteins. In this case proceeding like this.

1) First, beat 3 egg yolks with 35 g of Acacia's honeyuntil it takes on a light color. Then add 2 cups of espresso left to cool.

2) Separately, mount the 3 egg whites until stiff and incorporate them to 170 g of whole greek yogurt previously worked with a fork. Combine the two compounds and continue to forfeit air with the whisk.

3) Divide the mix into 4 molds and let the desserts solidify in the freezer for at least 4 hours, turn out the light coffee semifreddo on a saucer and sprinkle with flakes of dark chocolate grated.

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10 quick and easy recipes to satisfy your craving for cold coffee

From popsicles to adding almond milk: ideas for one of life's greatest pleasures.

How much we love the cold coffee? In summer to cool off, in winter to feed the desire for summer: here are 10 quick and easy recipes to make a cold coffee at home as good as at the bar. Et voil & agrave!

How you do it: prepare the coffee and put it in the fridge to cool it down. Then pour it into a glass with ice. Add sugar to taste.

How to make the shaken version: Shaken coffee is prepared by adding ice and sugar stirred in a shaker. The difference with cold coffee is that liquid sugar (or sugar syrup, a mixture of water and sugar) is usually used in shaken coffee, which forms the famous foam that we see and taste in coffee bars.

And we come to the recipes to enjoy this drink in all its aroma but at a pleasant temperature in summer.


150 ml of cream
Sweetened coffee

Preparation: Make the coffee and add the sugar. Add the cream and mix. Pour the mixture into the popsicle molds. Put in the freezer and when they have solidified slightly put the stick. Return to the freezer for at least 8 hours.

The recipe for S'mores Iced Coffee: A creamy and delicious cold coffee with the addition of marshmallows, whipped cream, chocolate milk and crumbled biscuits.


  • Cold coffee
  • Chocolate milk
  • Whipped Cream
  • Marshmallow
  • Crumbled cookies

Preparation: Make the coffee and let it cool in the fridge. Then add the milk to the chocolate and mix. Garnish with whipped cream, marshmallows and sprinkle with crumbled cookies. Enjoy your creamy and delicious coffee.


Preparation: Mix the cinnamon with the whipped cream. Pour into a cup and place in the freezer for 15 minutes. Then add the cold coffee and ice cubes if you want.


  • Cold coffee
  • Sugar
  • Containers for ice cubes
  • Almond milk

Preparation: Prepare the coffee, let it cool in the refrigerator, add the sugar. Pour it into the cube molds and put in the freezer overnight. Pour the almond milk into a glass and add a couple of ice cubes to the coffee.


Cold coffee and almond milk

Preparation: An excellent cold coffee, sweetened to taste, with the addition of almond milk. Sublime!


- A French coffee maker
- Waterfall
- Coarsely ground coffee
- Sugar (optional)

Preparation: Add 2 cups of ground coffee to the French coffee maker. Add 4 cups of water. Mix. Cover with the lid. The recommended time for cold infusion is between 12 and 18 hours. When the hours have passed, push the plunger. Now you need to dilute it, we recommend a 1: 1 ratio of coffee and water. If you want, add sugar.

A cold coffee for a rich and creamy version. Ice to taste.


Preparation: Simple simple: cold coffee and a spoonful of condensed milk.

Soluble coffee and flavored syrup for a cup of cold coffee ready in 5 seconds.


Soluble coffee and flavored syrup with the flavor of your choice

Preparation: Put a spoonful of soluble coffee in the cup. Pour in the water. Pour in the syrup. Stir, add some ice and that's it. You can also put it in the fridge to enjoy it chilled.

Take it tonic! Espresso and tonic water on ice for a refreshing sparkling iced coffee.


Preparation: Put two popsicles in the glass, add a little tonic water and then the iced coffee. The result is a creamy and effervescent blend.


- Whipping cream
- Caff & egrave
- Sugar

Preparation of homemade cold coffee cream

How to make coffee cream: Prepare the coffee, add the sugar, mix and let it cool. Whip the cream. Drizzle in the cold coffee and continue to whip. A firm cream should form. Then put in the freezer for 2 hours. Before drinking, whip the coffee cream cold for a couple of minutes because it will have become solid in the freezer.

Coffee panna cotta & # 8217 soluble & # 8211 quick and fresh dessert recipe

coffee panna cotta & # 8211 Bina-proof recipes

A simple, fast and very tasty dessert! ideal for the end of a meal! A really inviting spoon dessert !!

500ml of fresh cream
150 g of sugar
15g gelatin sheets
2 tablespoons of instant coffee (I decaffeinated)


Put the gelatine leaves in a bowl of cold water and let them soak.

In a saucepan, heat the cream and when it starts to boil, turn off the heat, add the instant coffee, the sugar and stir to dissolve them completely.

Add the squeezed gelatin sheets, mix and pour into a loaf pan or a mold of your choice or into coffee cups. When it has cooled, put it in the fridge for at least 4 hours.

Remove the panna cotta from the refrigerator, immerse the mold in hot water for a few seconds so that it detaches from the walls and turn over onto a serving dish.

Garnish with wisps of whipped cream and serve in slices.

If you prefer to serve it in coffee cups, distribute the mixture in the cups and refrigerate, just before serving, remove from the refrigerator and garnish each cup with a dollop of whipped cream! Delicious!

coffee panna cotta & # 8211 Bina-proof recipes

If you love this quick and easy dessert, try the other variations too !!

Sweet recipes and cakes

For the dough: 200 g of butter, 500 g of water, 300 g of white flour, 10 eggs, 10 g of salt
For the cream: 150 g of sugar, 500 g of milk, 5 egg yolks, 50 g of flour, 30 g of instant coffee, 1 vanilla pod
For the icing: 30 g of water, 5 g of instant coffee, 100 g of powdered sugar

In a saucepan, boil the water with the salt and butter. When the water boils and the butter is melted, pour the flour all together and mix well with the wooden spoon until a homogeneous batter is formed that comes off the pan.
Remove from heat, put the batter in a pan in another bowl and continuing to mix, add the eggs one at a time to obtain a soft and lump-free mixture.
Using a cloth bag, form balls on the baking sheet, lightly greased, as big as buttons and put them in the oven at a temperature of 230 degrees.
The puffs will be ready when they are puffy, nutty in color and dry inside.

In another bowl, mix the sugar well with the egg yolks, using the whisk and add the sifted flour.
In a separate pot, boil the coffee with the milk and the vanilla pod, cut in half.
When it starts to boil, pour everything over the whipped egg yolks and mix until they are completely dissolved.
Put it back on the heat and boil for 2 or 3 minutes, continuing to stir.
Remove from the heat and allow to cool, remembering to stir occasionally so as not to form a crust on the surface. Fill the cream puff with a pastry bag.

For the icing, mix the water with the icing sugar and the soluble coffee. With a brush, glaze the cream puff on the surface. Leave to cool and serve.

5 minutes coffee cake

5 minutes coffee cake, yes, just 5 minutes to prepare it and go in the oven!
I follow the thread of my cakes in 5 minutes created some time ago, which have been replicated a lot and today I present the spring version, which will give you an extra boost of energy to face these sunny days but also of drowsiness & # 8230 will it be spring?
Here is the coffee version, for coffee addicts like me, for those who & # 8220 I just can't give up coffee & # 8221 well let's add it to a cake too & # 8230 breakfast and snack will be even sweeter.

The procedure is always the same, 5 minutes to prepare the cake, maybe even less, put it in the oven and go. The result is a cake very soft for several days, easy and fast, aromatic thanks to coffee & # 8230 And if you want to give it an extra touch of delicacy, add some drops of chocolate. A perfect cake for any occasion, from breakfast to snack and as a base for stuffing too! And if you really feel like a perfect clumsy when it comes to confectionery, this is the dessert for you & # 8230 guaranteed result, promised!