Great on brownies, ice cream sundaes, pie, and more!
Whipped cream is kind of my thing. I’m German like that. When I was a teenager, we were out of granulated sugar so I used powdered sugar to sweeten whipped cream. I whipped too much and stuck the leftovers in the fridge. Much to me and my mom’s shock, the whipped cream stayed for days without falling. Powdered sugar is the secret. It stabilizes the whipped cream!
I now have an obscene amount of different whipped cream flavors here on The Rose Table, but most are hidden in recipes. I’m trying to get better about that so here I present you Bourbon Whipped Cream, with which I topped my Mint Julep Brownies at my Kentucky Derby Party.
This whipped cream isn’t too sweet and the bourbon isn’t overpowering. The vanilla gives it a nice depth of flavor and the alcohol does not at all hit you in the face. How great would this be piled high on a bourbon milkshake?
Bourbon Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 Tbsp Bourbon
1 tsp vanilla
- Beat heavy cream with a metal whisk in a metal bowl until it starts to thicken.
- Add remaining ingredients and continue to beat until soft peaks form. Do not over mix. Store leftovers in the fridge for up to three days.
Read more about my Kentucky Derby Party here. Watch the episode:
Happy whipping,
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