Espresso Pudding Frosting Food
ESPRESSO FROSTING
Yummy, on cake or my Double Espresso Brownies. I think I got this from Hershey, but I cant remember, have had it on a recipe card forever.
Provided by CookbookCarrie
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter, milk and cocoa in a 3 qut saucepan over medium heat, stir frequently DO NOT BOIL.
- Remove from heat and stir in sugar, espresso and vanilla with the wire whisk until smooth and spreadable.
- You may need more or less powdered sugar, add a bit at a time and see when it gets to the consistency you like.
ESPRESSO PUDDING FROSTING
Espresso and chocolate for dessert were made for each other, and this fluffy frosting recipe combines the two flavors in a simple and delicious way.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 1 qt. or 32 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Pour coffee and milk into medium bowl. Add dry pudding mix.
- Beat with wire whisk 1 min. or until well blended.
- Stir in whipped topping.
Nutrition Facts : Calories 35, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 4 g, Protein 0 g
BANANA ESPRESSO PUDDING
Provided by Michael Symon : Food Network
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the coffee pastry cream: Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- In a medium saucepan, combine the milk, espresso powder, salt and 1/4 cup granulated sugar. Place on the direct-heat side of the grill and bring to a gentle simmer. Remove from the grill.
- In a mixing bowl, whisk together the egg yolks, whole egg, cornstarch and remaining 1/4 cup granulated sugar until smooth. Slowly stream half of the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the pot of milk and whisk to combine. Place the pot over the indirect-heat side of the grill and cook, stirring with a rubber spatula and scraping the bottom and sides of the pot until the pudding has thickened and small bubbles form on the surface, about 5 minutes. (You may have to move the pot on and off the heat while cooking so that the mixture cooks and thickens but the eggs do not scramble.) Remove the pot from the heat and stir in the mascarpone, butter and vanilla paste. Pour the pudding into a mixing bowl and cover with plastic wrap touching the surface. (This will prevent a pudding skin from forming.) Chill for 1 to 2 hours or up to overnight.
- For the whipped cream: Whip the heavy whipping cream with the confectioners' sugar and vanilla extract to soft peaks. Set aside.
- To assemble: In 6 parfait glasses, layer the pudding, vanilla wafers (you can break these up or crush them) and sliced bananas so that there are 2 layers of each. Top with the whipped cream and crushed chocolate covered espresso beans. Chill until ready to serve.
ESPRESSO SUGAR CREAM PIE
Sugar cream pies were all the rage when times were rough and money was in short supply. Well, times change... don't they? Here's a modern twist on an old favorite that could easily become your favorite dessert!
Provided by oz
Categories Desserts Pies Vintage Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Brush the inside of the unbaked pie crust with the melted butter; set aside. Whisk together the cream, brown sugar, flour, and espresso powder until well blended. Pour into the prepared pie crust.
- Bake in the preheated oven until set, about 50 minutes. Remove from the oven; cool completely on a rack. Generously pipe the edge of the pie with chocolate whipped cream.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 43.4 g, Cholesterol 85.3 mg, Fat 32.9 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 18.1 g, Sodium 163 mg, Sugar 28.2 g
ESPRESSO FILLING
Coffee lovers will go crazy for cakes made with this heavenly filling. It's rich, decadent and irresistible! -Megan Byers, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, mix espresso powder and water until smooth; cool. In a large bowl, beat the mascarpone cheese, confectioners' sugar, cream, vanilla and espresso mixture on medium speed until creamy and slightly thickened (do not overmix). Spread between cake layers.
Nutrition Facts : Calories 222 calories, Fat 21g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 3g protein.
PUDDING & CREAM FROSTING
A simple cream frosting that can be adapted to any flavour of instant pudding. I like using vanilla, lemon, and chocolate flavours. This frosting is especially good on angel food cake, because it is not too sweet.
Provided by Cullinaryjudge
Categories Dessert
Time 5m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In bowl, beat cream to stiff peaks.
- Set aside.
- In another bowl, beat pudding mix with milk on low speed for 1 minute.
- Let set 1 minute.
- Fold in whipped cream.
- Chill until ready to use.
Nutrition Facts : Calories 446.9, Fat 32.5, SaturatedFat 20.3, Cholesterol 120.1, Sodium 533, Carbohydrate 35.9, Sugar 29.9, Protein 4.3
FLUFFY PUDDING FROSTING
Whip up this Fluffy Pudding Frosting that takes just 15 minutes to prep. Follow the recipe to prepare this delicious frosting for cakes and cupcakes.
Provided by My Food and Family
Categories Frosting & Icing
Time 15m
Yield 36 servings, about 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Beat pudding mix, sugar and milk in large bowl with whisk 2 min.
- Stir in COOL WHIP.
Nutrition Facts : Calories 40, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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