Cook's Country Eats Local by Cook's Country

Author:Cook's Country
Language: eng
Format: epub
ISBN: 9781936493999
Publisher: Penguin Random House LLC (Publisher Services)
Published: 2015-05-04T16:00:00+00:00

BOURBON WHIPPED CREAM

MAKES ABOUT 2 CUPS

Though any style of whiskey will work here, we prefer the smoky sweetness of bourbon. For the most efficient whipping, make sure your heavy cream is as cold as possible.

1

cup heavy cream

2

tablespoons bourbon

1½

tablespoons light brown sugar

½

teaspoon vanilla extract

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

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