Busteder@lemmy.world to Coffee@lemmy.worldEnglish · edit-22 years agoWhat Creamer do you prefer? Anyone sitting on a gem?lemmy.worldimagemessage-square12fedilinkarrow-up14arrow-down10file-text
arrow-up14arrow-down1imageWhat Creamer do you prefer? Anyone sitting on a gem?lemmy.worldBusteder@lemmy.world to Coffee@lemmy.worldEnglish · edit-22 years agomessage-square12fedilinkfile-text
I’ve been thinking of ‘solving’ the creamer issue for myself lately and then I saw Hoffman’s video. What do you swear by?
minus-squarebioemerl@kbin.sociallinkfedilinkarrow-up2·2 years agoHeavy whipping cream. Why? It lasts forever in the fridge and it isn’t hydrogenated oil that will clog your arteries with transfats.
minus-squarewoodnote@lemm.eelinkfedilinkarrow-up2·2 years agoHeavy whipping cream in coffee is such an indulgent game-changer. I thought, how could it be that different from half-and-half? But it truly is something special.
minus-squaremdwyer@kbin.sociallinkfedilinkarrow-up2·2 years agoOh god yes. The heavier the better. I go to the restaurant supply stores so I can get the super-heavy-duty 40% cream. None of that weak-ass 36% water.
minus-squaremustardman@discuss.tchncs.delinkfedilinkEnglisharrow-up2·2 years agoThat’s weapons-grade heavy cream.
Heavy whipping cream.
Why?
It lasts forever in the fridge and it isn’t hydrogenated oil that will clog your arteries with transfats.
Heavy whipping cream in coffee is such an indulgent game-changer. I thought, how could it be that different from half-and-half? But it truly is something special.
Same. Heavy cream crew.
Oh god yes. The heavier the better. I go to the restaurant supply stores so I can get the super-heavy-duty 40% cream. None of that weak-ass 36% water.
That’s weapons-grade heavy cream.