Coffee cream may be used in place of whipping cream in many frozen
desserts by the following method. Substitute an equal amount of coffee
cream for the combined quantities of whipping and coffee creams
indicated in the recipe. After the first mixture of ingredients has
been chilled, add the coffee cream and place in Frigidaire freezing
tray until firmly frozen. Then remove the contents of the tray to a
very cold mixing bowl and whip with an electric or hand beater until
the mixture becomes light and creamy. Return to freezing tray and allow
to finish freezing without further agitation.
Coffee cream usually contains 18 or 20 per cent butterfat. It can
be used in place of whipping cream for garnishing desserts by first
pouring into the freezing tray and allowing it to freeze before
whipping. After whipping, place in the freezing tray for additional
freezing in order to hold it in proper consistency until serving time.