(upbeat electronic music)
- Greetings my beautiful
lovelies, it's Emmy.
Welcome back to another recipe test.
Today, I'm gonna be making
some Magic Coffee Cream.
It's called magic because
it only contains three ingredients,
and none of those are eggs, or cream.
So no dairy, no eggs, typical emulsifiers,
typical foam-makers, to make this luscious
coffee, mousse-like foam, that you can use
to top brownies, cupcakes,
coffee, desserts, tiramisu,
all these wonderful things,
by using these magic ingredients.
So this was brought to my attention
by lovely Delores,
Delores thank you so much
for getting in touch with me,
and for sharing this with me,
'cause I had no idea.
She sent me a link to a
Spanish YouTube video,
which I will include in
the description down below,
that shows you how to combine
instant coffee powder,
with a bit of sugar, or
actually a lot of sugar,
and water, to create this
luscious frosting-like topping.
It sounds incredible,
and it looks more amazing
when you see it happen.
It just kind of foams up and
becomes this gorgeous topping,
and it doesn't seem to collapse over time,
which is absolutely fascinating to me.
It looks it could be a meringue topping,
but there's no eggs in here.
It looks like it could be whipped cream,
but there's no dairy in this.
So I just have to make this
because I want to know
more about the science
about how this works,
so I consulted my favorite
food scientist, Harold McGee.
Of course, I don't know
Harold in person, (laughs)
but I do have his book,
"On Food and Cooking."
This is a great book if
you're at all interested
in the science behind food.
And sure enough, if I go to the back here,
and look up foams, it sends me to 638, 39
which is right here.
Now this is very interesting,
because Harold talks about
how foams are created,
and essentially foams
are a combination of
air bubbles and water.
So you've got an air bubble,
and you've got water,
but you've got two
opposing densities, right?
Air is very light, and
water is very dense.
The water flows down, the air floats up,
and then your bubble
thins out, and pop, right?
Love that!
So when you have a foam you have
lots of these little, tiny, tiny bubbles
all stacked upon each other.
So there are different
ways to stabilize a foam.
One of the ways is to
actually thicken the material,
so the water doesn't move
around so much on your film,
and so the bubbles are less likely to pop.
Another way to strengthen your foam
is to stabilize the interface,
or where the bubbles meet.
So if you can strengthen that,
give a little bit more
rigidity to the interface,
and to the actual walls of your bubble,
then your foam will be
strengthened, and more stable.
So I think this is where
this comes into play.
These little microparticles of coffee
act to stabilize the walls of the bubbles.
Foam stabilizers include
the microscopic particles
in purees, proteins,
thickening carbohydrates,
like starch, pectin, and gums.
So I think that's what
this is going to do.
Little microparticles
of the instant coffee
are actually gonna provide some stability,
primarily at the interface,
or where the bubbles touch.
Those little microparticles are gonna
shore up those little linkages,
making the foam more stable.
So, sounds good right?
So, (laughs) let's go ahead
and see if this actually works.
I'm using this brand, Nescafe Clasico,
and it is instant coffee,
and it's important that it's
instant coffee crystals.
This was $7.99 at my grocery store.
This is gonna be very straightforward.
We're gonna need 20 grams,
or about 1/3 of a cup,
of instant coffee crystals,
right into the bowl of our mixer.
Next we're gonna add 200
grams of granulated sugar,
or about 1 cup.
Give this a little mix.
So this morning I went
to the grocery store
to pick up some of these coffee crystals,
and I was driving along,
and I heard the song
♪ Blinded by the light ♪
and I said:
Didn't anyone question
that what he's singing
sounds like "Wrapped up like a douche,
"in the roller in the night"?
I know he's not saying
douche, but all I can think is
doosh, doosh, doosh, doosh, in that song.
Apparently, I had to of
course look up the lyrics.
It's, "She was blinded by the light,
"revved up like a deuce,"
which is a Deuce Coupe, a very fast car.
Like, oh.
I knew he was saying deuce,
but I thought it was,
"Rack up like a deuce, in
the roller in the night."
I thought it had to do
with like, gambling,
or rolling deuces or something, yeah.
Apparently that song was
written by Bruce Springsteen.
No idea, learning new
things every day, people.
New things every day.
Okay, so let's go ahead and make this.
We're gonna take our
whisk, put this right here.
160 milliliters of cold water.
Now this water must be
very cold, icy cold.
And then on high speed.
Woops, why isn't this going on?
Hello?
(mixer whirs)
So we're gonna do this for
about a minute and a half.
Here we go.
(mixer whirs)
Sorry for the noise.
It's very loud.
(relaxing music)
It's totally working.
I'm gonna scrape down
the sides a little bit.
But it's totally thickening.
Oh my gosh, it's so great.
(mixer whirs)
Okay, this is incredible, this is magic.
It totally works, so cool.
So we probably beat this for a
total of maybe three minutes,
and look what happens.
Isn't that incredible?
Look how, look how luscious this is.
Amazing.
It looks like the most
beautiful, shiny meringue,
but there are no eggs in this.
This is some kind of magic.
Look at how light and fluffy that is.
Let's give this beautiful
concoction a taste, here we go.
(speaks in foreign language)
Oh my gosh.
It has a beautifully light, foamy texture.
It's sweet, has a nice
coffee flavor to it.
It doesn't taste rich though.
There's none of that
kind of dairied richness
that comes from whipping whipped cream.
It doesn't have that creamy flavor to it,
but it has a nice coffee
flavor, and it's sweet.
This apparently can also
be made without the sugar
if you want to be keto friendly.
It still will have this
great fluffy texture,
but it will not be sweet.
Wow.
Mmm, there's a little bit of graininess,
a little slight detectable graininess.
When you kind of chomp on it a little bit,
there's a little bit of
graininess from the sugar.
But very nice, luscious,
beautiful consistency.
I think this would be
delicious on top of coffee.
So what I'm gonna do is treat this
like a seven minute frosting.
I'm gonna pipe this onto brownies.
I'm gonna come and check on
these in a couple of hours,
and see how stable it looks
after a couple of hours,
'cause right now it's absolutely
beautiful, look at that.
So impressive.
I've got myself a piping bag here,
but I actually have no tip on here,
just a plain open piping bag,
'cause I just want a nice swirl.
Oh my gosh, I can not
get over how beautiful
the consistency of this is.
Amazing.
Whoopsie.
Let's go ahead and see how this pipes
All right, here we go.
Oh my gosh, beautifully.
Except my piping bag has a fart in it.
(gentle tinkly music)
Look at that, so stinking cute.
I'ma do a few more of these.
So this is much lighter
than a typical frosting.
It's much more like a mousse.
There we go.
Alrighty, so now that we
have an army of these made,
let's go ahead and give them a taste.
I'm gonna let one of these sit out and see
after a couple of hours, how they do.
Here we go! Itadakimasu!
Mmm, coffee and chocolate,
are such good friends.
Such a great combination,
of coffee and chocolate.
Like the little bitter
notes in the coffee,
are echoed in the chocolate,
and the sweetness of the chocolate
goes really well with
the flavor of the coffee.
All of it is a great combination.
It is very, very sweet.
The topping itself,
is a little bit sweeter
than say, whipped cream,
but not as sweet as a
buttercream frosting.
And, what's really different
and what I really appreciate,
is the texture is very different
than buttercream frosting.
Much more like a meringue,
rather than being kind of
heavy and dense like a
buttercream frosting.
It's much lighter, and has
little tiny, tiny bubbles in it,
that are just really delightful.
I like that lightness,
especially if you're
having something like a brownie bite,
which gets pretty dense down below.
(mumbles)
So cute, hmm-mm, real cute.
(laughs)
So it has been confirmed.
You can indeed take coffee crystals,
instant coffee crystals,
combine it with sugar,
and cold water, to create this beautiful
whipped mousse-like topping,
that contains no dairy, no eggs,
and you can adjust this to
contain no sugar as well.
Although it would be
quite bitter, I imagine,
because you would just
have the coffee flavoring.
But, if you're having it with
a dessert like a brownie,
you probably wouldn't even miss it
because the brownie is so sweet.
(cheeky music)
I hope you guys enjoy that.
I hope you guys learned something.
Please share this video with your friends,
follow me on social media,
like this video, subscribe,
and I shall see you in the next one.
Toodaloo, take care, bye!
(imitates planes)
(cake planes explode)
