Bourbon Whipped Cream

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.

Preparing Time: -
Total Time: -
Served Person: Makes 2 cups

Condiment/Spread Bourbon Milk/Cream Mixer Dairy Dessert Fall Chill

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 Â© 1998 by Rose Levy Beranbaum. Reprinted with permission by Scribner, an imprint of Simon & Schuster. Buy the full book from Amazon.

Bourbon Whipped Cream

Ingredients

Nutrition facts