bourbon whipped cream

For the holidays one of the things I love to adorn baked goods with (for the adults) is bourbon whipped cream! You should know this is NOT a baked good (aka the alcohol will not burn off in the bake), and will have the alcohol in full effect.

Bourbon whipped cream, what do I use it on?

• pumpkin pie

• cake

• cupcakes

• pumpkin cheesecake

• morning coffee (YES! Whenever I have extra from a recipe, I add it to my morning coffee the next day.)

• hot chocolate

• chocolate mousse

• … and so many more!

ingredients

• 1 cup whipping cream, I prefer organic when possible

• 2 tablespoons powdered sugar, optional

• 1 teaspoon salt

• bourbon, to taste

  • 2 tablespoons - bourbon essence

  • 4 tablespoons - a good bourbon taste without overwhelming someone

  • 6 tablespoons - a bourbon kick

  • 8 tablespoons - boozy whipped cream

steps

1. Whip cream. Beat whipping cream on high until it starts to pull away from the sides.

   • pro tip: make sure bowl, whisk, and cream are cold before you start. Some will even recommend popping the bowl and whisk in the freezer for 10 min prior.

2. Add bourbon, salt and sugar. Whip until soft peaks form.

   • pro tip: If you over beat your cream you will start to see a solid and a liquid separate in your bowl. The solid is butter, and the liquid mixture is buttermilk. Once over beaten, there is no going back to whipped cream, but I wouldn’t be mad at bourbon butter on my toast in a special occasion.

enjoy!