Busteder@lemmy.world to Coffee@lemmy.worldEnglish · edit-21 year agoWhat Creamer do you prefer? Anyone sitting on a gem?lemmy.worldexternal-linkmessage-square11fedilinkarrow-up11arrow-down10file-text
arrow-up11arrow-down1external-linkWhat Creamer do you prefer? Anyone sitting on a gem?lemmy.worldBusteder@lemmy.world to Coffee@lemmy.worldEnglish · edit-21 year agomessage-square11fedilinkfile-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-up2·1 year 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-up2·1 year 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-up2·1 year 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-up2·1 year 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.
Same. Heavy cream crew.
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.
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.