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Heavy cream, bourbon, and sweeteners are used to make the dairy-based topping known as "bourbon whipped cream." The ingredients should be combined and beaten until soft peaks form. Ice cream, pumpkin pie, coffee, and many other sweets and beverages can be garnished with bourbon whipped cream. Slices of apple or pecan pie, ice cream sundaes, and cups of Irish coffee can all benefit from a dab of bourbon whipped cream. For every cup of heavy cream, add half a teaspoon of vanilla extract to increase sweetness and counterbalance the whisky flavour. Additionally, you can use sweeteners like maple syrup or powdered sugar. A boozy version of whipped cream is bourbon whipped cream. Learn how to make bourbon whipped cream to go on different dishes and beverages.
Here’s how to make your own whipped cream at home:
Ingredients:
• ½ cup chilled heavy cream
• ½ teaspoon vanilla extract (optional)
• 2 teaspoons bourbon
• 1 tablespoon powdered sugar
Method:
• Add all of your ingredients to a large bowl.
• Stir the ingredients together on high speed with a hand whisk, hand mixer, or standing mixer until stiff peaks form.
• Don't whisk it; otherwise, it might curdle or even become butter. To ensure that you get strong peaks, turn your beaters upside down. It is ready when you can see that.
Notes
• Keep kids away from the whipped cream. The alcohol content in bourbon whipped cream is relatively low. In place of the bourbon, you can use bourbon extract; some bourbon extract products are alcohol-free.
• You must stabilise whipped cream if you plan to keep it for more than a few hours. You can whisk in the cornflour, cream of tartar, crème fraîche, a sheet of gelatin, or milk powder to solidify whipped cream.
• In the fridge, bourbon whipped cream keeps for four hours. The cream will then begin to deflate and turn runny after that. (Stabilized whipped cream can be kept in the refrigerator for up to three days.)
