A couple of weeks ago we were out of cream/milk and a friend of mine dug through the freezer and put a spoonful of ice cream in his coffee. Why not?
Ice cream and coffee, espresso go together really well. He was just skipping a step. Ice cream should work just about anywhere cream or milk is called for naturally.
It might be fine. When I run out of milk or half-and-half, I use canned whipped cream. As best I can tell, that stuff doesn’t degrade at all. I’ve had cans several years old with no noticeable effect on taste.
I read a book called “Don’t Jog; Eat Bacon” about the wonders of the low-carb diet. It stated “The best breakfast is a cup of coffee with four tablespoons of butter melted in it.” I gagged at the thought
Then I thought: My first cup of coffee has to be dark roast with lots of sweetner and the heaviest cream 7-11 offers.
Cream is for dessert. Add Canadian Club instead.
That’s a half stick of butter. Gack! I am eating low-carb high-fat, but that’s ridiculous, at least for me.
I drink hot tea with a splash of heavy cream and a little Torani SF syrup, though. To me, that’s yummy.
You Americans are funny.
Cream in coffee is a nonsense. Whipped cream in coffee is about as sensible as a balloon-animal pope. You’ll be pouring flavoured syrups in it next!
So no, you can not use whipping cream in coffee