Coffee Fluff


this is from one of my vintage cookbooks. sounds wonderful! chill time is not included in total prep time.

Time: 10 minutes


  • put marshmallows in double boiler
  • add coffee and salt-stirring , heat until smooth
  • chill until it begins to set
  • fold in stiffly whipped cream
  • add vanilla
  • chill until mixture will mound
  • serve in sherbert glasses

coffee fluff image

Number Of Ingredients: 5


  1. marshmallows
  2. hot coffee
  3. salt
  4. heavy cream
  5. vanilla


This is from one of my vintage cookbooks. Sounds wonderful! Chill time is not included in total prep time.

Recipe From

Provided by mydesigirl

Time 10m

Yield 4-6 serving(s)


  • Put marshmallows in double boiler.
  • Add coffee and salt-stirring,heat until smooth.
  • Chill until it begins to set.
  • Fold in stiffly whipped cream.
  • Add vanilla.
  • Chill until mixture will mound.
  • Serve in sherbert glasses.

Coffee Fluff image

Number Of Ingredients: 5


  • 1/2 lb marshmallows
  • 1 cup hot coffee
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla


Another recipe from my mother's little blue recipe box. These quantities will serve 6 people, according to her note. For 2 people, you can halve the recipe.

Recipe From

Provided by Joan Woodward

Time 30m


  • 1. Place marshmallow in a double boiler. Add coffee and salt and heat while stirring until smooth.
  • 2. Turn into bowl and chill until beginning to set.
  • 3. Fold in cream which has been whipped until stiff. Add vanilla.
  • 4. Chill until mixture will mound. Arrange in sherbet glasses.

Coffee Fluff image

Number Of Ingredients: 5


  • 1/2 lb marshmallows
  • 1 c hot coffee, strong
  • 1/8 tsp salt
  • 1 c heavy cream
  • 1 tsp vanilla extract


Field editor Marian Platt of Sequim, Washington shares her luscious Coffee Whip Dessert, a smooth and creamy finale fit for everyday meals or even special occasions ...and it takes just minutes to prepare!

Recipe From

Provided by Taste of Home

Time 30m

Yield 8 servings.


  • In a large saucepan, bring water to a boil. Remove from the heat; stir in coffee. Add marshmallows; cook for 5-6 minutes over low heat until marshmallows are melted, stirring occasionally. Pour into a large bowl; cover and refrigerate until slightly thickened. , In a small bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon into dessert dishes. Garnish with whipped cream and additional coffee granules if desired.

Coffee Whip Dessert image

Number Of Ingredients: 5


  • 1 cup water
  • 2 tablespoons instant coffee granules
  • 6-1/2 cups miniature marshmallows
  • 1 cup heavy whipping cream
  • Whipped cream and additional instant coffee granules, optional


For coffee lovers. A delicious mocha frosting. Perfect with chocolate, caramel, or white cakes.

Recipe From

Provided by GINGER P

Time 10m

Yield 12


  • In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.

Coffee Butter Frosting image

Number Of Ingredients: 4


  • 1 ½ cups confectioners' sugar
  • 1 tablespoon unsweetened cocoa powder
  • ⅓ cup butter or margarine, softened
  • 1 tablespoon strong brewed coffee


My dad drinks instant coffee that he first "brews" in the microwave and then dilutes with overflowing spoonfuls of condensed milk. As a youthful coffee snob, I turned up my nose and insisted that what he drank wasn't real coffee. But as I've gotten older and become less of a jerk, I've realized that what's cool doesn't matter when it's delicious. My dad's morning cup, super sweet and creamy with just a hint of coffee, is damn good. And now, I always ask him to make me one, too. This glorious coffee-flavored Bundt is more sweet than coffee and has a gooey, condensed milk glaze that you may have to resist eating with a spoon.

Recipe From

Provided by Samantha Seneviratne

Time 2h35m

Yield 10 to 12 servings


  • Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt cake pan.
  • In a medium bowl, whisk together the flour, cardamom, baking powder, salt, and baking soda. In a large bowl, combine the vanilla and espresso powder. Add the dark brown sugar, granulated sugar, and butter and beat with an electric mixer on medium speed until fluffy, about 4 minutes. Beat in the eggs, 1 at a time, scraping down the sides of the bowl as necessary, until well combined.
  • Reduce the speed to low and alternate adding the flour mixture and the sour cream, starting and ending with the flour mixture, and mix until just combined. Transfer the batter to the prepared pan and smooth the top. Bake until puffed and set and a skewer inserted into the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer the cake to a wire rack to cool for about 15 minutes, then flip out the cake onto the rack to cool completely.
  • Prepare the glaze: In a small saucepan, heat the condensed milk, butter, egg yolk, salt, and espresso powder over medium-low heat, stirring constantly, until thickened, about 4 minutes. Drizzle the warm glaze over the cooled cake. Top with the walnuts. Serve warm or at room temperature.

Coffee Crème Bundt Cake image

Number Of Ingredients: 18


  • 2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature, plus more for pan
  • 2 1/2 cups all-purpose flour, plus more for pan
  • 2 teaspoons freshly ground cardamom
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons instant espresso powder
  • 3/4 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 3/4 cup sour cream
  • 3/4 cup sweetened condensed milk
  • 2 tablespoons unsalted butter
  • 1 large egg yolk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon instant espresso powder
  • 2 1/4 ounces walnuts or pecans, chopped (1/2 cup)


Recipe From

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Yield 4 servings


  • Preheat oven to 300 degrees F.
  • In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
  • In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
  • Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
  • top.
  • Place ramekins into a roasting pan. Transfer to oven. Before closing oven
  • door, pour water into pan (but not into the ramekins themselves!) until it
  • reaches 1/2 way up the side of the ramekins.
  • Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
  • When brulees have fully solidified and cooled down, sprinkle 1 1/2
  • tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
  • Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.

Coffee Creme Brulee image

Number Of Ingredients: 5


  • 4 egg yolks
  • 1 cup sugar, divided
  • 1 1/2 cups heavy cream
  • 1 tablespoon instant coffee
  • 1/2 teaspoon vanilla extract

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