Bourbon Whipped Cream
(from Bethany’s recipe box)
Makes about 2 cups
Although any style of whiskey will work here, we like the smokiness of bourbon. As bourbon is both American and southern, it fits right in.
WHY THIS RECIPE WORKS:
We found any style of whiskey did just fine, but bourbon added a nice smokiness to our Bourbon Whipped Cream. As with any whipped cream, it is essential to make sure the cream is well chilled so it will whip properly.
To avoid rushing at the last minute, we found we could prepare the whipped cream up to 4 hours beforehand and store it in the refrigerator.
Source: Cook's Country April​/May 2011 (shine.yahoo.com)
Ingredients
- 1 cup heavy cream, chilled
- 2 tablespoons bourbon
- 1 1/2 tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
Directions
-
Using stand mixer fitted with whisk, whip cream, bourbon, brown sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated 4 hours.)