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Bourbon Whipped Cream

By Rose Levy Beranbaum

3.8

(2)

A dollop of softly whipped fresh cream alongside a piece of pie is one of life's perfect things. If you want the cream to hold up for hours, the optional Cobasan will make it possible, with no compromise of flavor or texture. If you prefer an unsweetened counterpoint to a sweeter pastry, leave out the sugar.

Recipe information

  • Yield

    Makes 2 cups

Ingredients

1 liquid cup heavy cream, cold
1/2 teaspoon sugar
1/4 teaspoons pure vanilla extract
1 tablespoon bourbon
optional: Cobasan (only if cream is not ultrapasteurized)

Preparation

  1. Step 1

    In a large mixer bowl, place all the ingredients and refrigerate for at least 15 minutes. (Chill the whisk beater alongside the bowl.)

    Step 2

    Beat the mixture until soft peaks from when the beater is raised or the cream mounds softly when dropped from a spoon. Do not overbeat.

  2. Store

    Step 3

    Refrigerated, 2 to 3 days.

Image may contain: Plant, Fruit, Food, Blueberry, Pie, Cake, Dessert, and Tart
From The Pie and Pastry Bible © 1998 by Rose Levy Beranbaum. Reprinted with permission by Scribner, an imprint of Simon & Schuster. Buy the full book from Amazon.
TagsDessertCondimentBourbonWhiskeyAlcoholBeveragesGluten FreeNut FreeQuickEasyMake Ahead5 Ingredients or FewerNo-CookElectric MixerThanksgivingCookbooks
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