Disaronno is my favorite alcohol of all time, so it’s an absolute wonder why I never talk about it here on The Rose Table. Amaretto is almond-flavored, which is the perfect complement to so many desserts. This would be delicious with a brownie, a chocolate tart, or so many different ice creams. I made this batch for The Cold Never Bothered Me Anyway Hot Fudge Sundaes at my recent Frozen dinner party.

I must insist you do this by hand as opposed to using a mixer. Yes, a mixer will make whipped cream faster but it will not have the same velvety texture as hand whipped cream. Trust me on this. Picture a pillowy cloud of Disaronno heaven. That’s what you’ll have if you hand whip your cream.

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Photo credit: My Curly Adventures

Amaretto Whipped Cream
1 cup heavy whipping cream
1/4 cup plus 1 Tbsp powdered sugar
2 Tbsp Disaronno amaretto

1. Thirty minutes before you want to make this, set a metal bowl and metal whisk in the fridge to chill.
2. Beat whipping cream by hand in metal bowl with metal whisk.
3. Add powdered sugar and Disaronno when cream is starting to thicken.
4. Beat until desired consistency.