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Category: Miscellaneous
Prep Time: Cook Time: Total Time:
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.
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BOURBON WHIPPED CREAM
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Category: Miscellaneous
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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