Bourbon Whipped Cream

From Cook's Country | October/November 2013

Why this recipe works:

Chilling the bowl and the beaters as well as the cream provided extra insurance that the cream stayed cold enough to remain firm. It was important not to overwhip our Bourbon Whipped Cream. If we whipped the cream too long, it curdled and separated—or turned to butter.

For longer storage, we… read more

Chilling the bowl and the beaters as well as the cream provided extra insurance that the cream stayed cold enough to remain firm. It was important not to overwhip our Bourbon Whipped Cream. If we whipped the cream too long, it curdled and separated—or turned to butter.

For longer storage, we found that placing the whipped cream in a wire-mesh strainer set over a mixing bowl works best. This allows any seepage to drip away from the whipped cream.

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Makes 3 cups

Keep the heavy cream cold until you start whipping. Confectioners’ sugar produces a more stable whipped cream than granulated sugar.

Ingredients

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