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