Can you use coffee cream as an alternative to normal cream and use it for cooking and baking? The answer is as usual: yes, because it depends on what and how you want to use the creamer.

Coffee cream alternative to whipped cream?

Coffee cream has a much lower fat content than whipped cream (10 to 12%), with a fat content of at least 30%. That’s why coffee cream can be very hard or not stiff at all. In dishes where whipped cream is needed, coffee cream is therefore not a good alternative. Often one finds as a substitute for whipped cream the tip to switch to milk. However, one has the same problem here as with the creamer.

Alternatively to the whipped cream, you can either use whipped cream or mix some quark with milk and sugar and / or vanilla sugar and beat until creamy.

What can I use coffee cream for?

On the other hand, cooking cream, for example in casseroles or sauces, can be easily replaced with coffee cream. The use of coffee cream over ordinary cream even has an advantage: cooking cream and cr̬me fraiche have a fat content of 18 Р30% and are therefore significantly greasier than coffee cream. So if you want to save fat and calories, should grab the creamer.

You should make sure that you do not tilt the coffee cream into already cooking food, because due to the low fat content the coffee cream will start to flake. It is better to add the coffee cream first and then boil it up.

Recipe with creamer

So that you can try baking with coffee cream right away, we have a recipe for you for a delicious and refreshing orange dessert:

Ingredients

  • 1 packet of vanilla pudding powder
  • 500 ml orange juice (fruit juice without added sugar)
  • 40 g of sugar
  • 20 g vanilla sugar
  • 125 ml creamer (10% fat)
  • 1 orange

Preparation

 First, mix half a liter of orange juice with 50 ml of custard powder and sugar. The remaining 450 ml brings her to a boil in a saucepan. As soon as the juice is boiling, you take it from the stove, then stir in the powdered custard and put it back on the stove. Let it simmer at low temperature and stirring until it takes on a firmer texture. Then you take the pot from the stove and let cool the mass. Meanwhile you should stir again and again.

Now peel the orange and divide the pieces. After the cream has cooled, mix the creamer underneath and beating everything with a whisk until frothy. Finally, spread the cream on four dessert glasses / bowls and garnish with the orange pieces.