With this delectable bourbon whipped cream, you can elevate your whipped cream to the next level. It creates the ideal topping for anything from pies to cobbler and cake, and it only takes five minutes to make.

This not-too-sweet whipped cream has the ideal flavor balance and is wonderful for piping or simply spooning onto your favorite dessert or beverage.

Equipment

a stand or electric mixer (or balloon mixer)

a big bowl-shaped sifter for powdered sugar

a set of measuring spoons and cups or a kitchen scale

Ingredients

Cold whipped cream, 1 cup/250 ml look note Powdered sugar, 1 tbsp/15g, see note 30 ml/2 teaspoons Bourbon, observe 3.5 teaspoons of vanilla extract

Instruction

Before using, let the bowl cool in the fridge for approximately 10 minutes. Review note 4

Combine the cool whipping cream(You also can use whipping cream dispenser to whip cream quickly) with the sifted powdered sugar, Borbon, and vanilla essence.

To begin beating, switch on the low setting on your stand or electric mixer.

Increase the speed to a medium setting as the cream starts to thicken, then beat until the cream reaches the desired consistency.

Beat for approximately 3 minutes at medium speed for gentle peaks. The cream will be sufficiently thick to maintain its shape in supple, billowing peaks. For scooping over pies, coffee, mousse, or crepes, this consistency is ideal. A fantastic consistency for spreading on top of cakes as well as for filling.

For stiff peaks, leave distinct beater or whisk marks in the cream as you beat it. When you lift the beaters off the cream, you'll also see hard peaks. Cream that has been stiffly whipped is ideal for decorative piping due to its solid consistency. The defined and elegant piping helps the piped cream maintain its shape.

When the cream reaches this point, stop pounding it immediately. Above this point, overbeating the cream will cause it to separate into liquid and curdled solid chunks.

Use the cream soon after whipping. Use the cream soon after whipping. Don't let the whipped cream sit out at room temperature for too long. Warm cream can quickly deflate and become watery.

Cream should be kept chilled for up to three days. Whipping cream should be kept chilled for up to three days. After a few days, the chilled whipped cream typically loses its airy, delicate feel. To reuse it for frosting or piping, whip it for about a minute.

Notes

1. Use cream that has just been taken out of the fridge since the fat helps to trap air bubbles, making the dish light and fluffy. The air escapes and the fat melts when it becomes too hot.
2. Powdered sugar contains a little quantity of corn starch, which prevents weeping, which typically happens when whipped cream is left out for more than a few hours.
3. Any Bourbon will work in this recipe; a particular brand is not required.

Before usage, put your mixing bowl in the refrigerated for about 10 minutes.

4.Simplyplace the bowl containing the cream into a bigger bowl that is packed with ice cubes to maintain the frigid temperature if you forget or do not have time to cool the bowl.