Bourbon Whipped Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 cups
- 1/2 teaspoon sugar
- 1 tablespoon bourbon
- Carbohydrate 2 g(1%)
- Cholesterol 82 mg(27%)
- Fat 22 g(34%)
- Protein 1 g(2%)
- Saturated Fat 14 g(69%)
- Sodium 23 mg(1%)
- Calories 217
Preparation In a large mixer bowl, place all the ingredients and refrigerate for at least 15 minutes. (Chill the whisk beater alongside the bowl.) 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. Store Refrigerated, 2 to 3 days. 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.
Preparation In a large mixer bowl, place all the ingredients and refrigerate for at least 15 minutes. (Chill the whisk beater alongside the bowl.) 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. Store Refrigerated, 2 to 3 days. 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.
