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October/November 2013

Bourbon Whipped Cream

This recipe adds the smoky sweetness of bourbon to rich whipped cream for a special finishing touch to any dessert.

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 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.

Ingredients

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Instructions

Makes 3 cups

Ingredients

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1 ½ cups heavy cream, chilled
2 tablespoons bourbon
1 ½ tablespoons confectioners' sugar
¾ teaspoon vanilla extract

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Instructions

Makes 3 cups

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

Using stand mixer fitted with whisk, mix all ingredients together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.

Done in 281 ms! 61.385 KiB - 7.5% = 56.776 KiB