When my Chocolate Whiskey Bundt Cake called for lightly sweetened whipped cream to go alongside, I did what any responsible person would do – I added bourbon to it!
This whipped cream definitely packs a punch. If you want a more subtle flavor, start with 1 tablespoon of bourbon and see if you want to add another shot or three 😉
Bourbon Whipped Cream
Big Flavors from a Tiny Kitchen – Ashley Covelli
2 cups (1 pint) heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
2 tablespoons premium bourbon (I prefer Maker’s Mark)
Pour cream into a large bowl and whip with a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment) on medium-high speed. Once it starts to thicken, slowly add sugar until fully incorporated. Add vanilla and bourbon and whip until stiff peaks form, being careful not to over-mix (or you’ll end up with bourbon butter, which actually sounds pretty good… I’ll file that away for future use).
Serve immediately.
Notes:
-If you have a few minutes to spare, chill your bowl in the freezer for a few minutes before you start.
-If you don’t have an electric mixer, you can do this in a large, chilled bowl with a wire whisk – it’s a great arm workout!
Big Flavors Rating: 4 Stars
