Shelly's Recipe

BOURBON WHIPPED CREAM

Category: Miscellaneous

1 cup heavy cream
2 tbsp bourbon
1 1/2 tbsp light brown sugar
1/2 tbsp vanilla extract

With electric mixer on medium speed, beat cream, bourbon, sugar, and vanilla until stiff peaks form, about 2 minutes. (Whipped cream can be refrigerated for 4 hours.)

Makes about 2 cups

Notes
Chilling the bowl and the beaters as well as the cream provides extra insurance that the cream will stay cold enough to remain firm.

Do not overwhip. If you whip the cream too long, it can curdle and separate—or turn to butter.

For longer storage, place the whipped ream in a wire-mesh strainer set over a mixing bowl, which allows any seepage to drip away from the whipped cream.