Bourbon whipped cream, how to make it?

The holidays are coming up, and you’d like to surprise your family with a culinary delight. Then it would help if you went for the Bourbon whipped cream. It is a cream with a slight hint of alcohol; this cream can be used in many different ways, such as coffee, French toast, pecan pie, and many more options.

What do you need?

• A mixer (or a whisk)
• Large bowl (preferably metal or glass)
• Sieve (for the powdered sugar)
• Measuring cup 
• Spoon 
• Kitchen scale

What ingredients do you need?

• 250 ml cold whipped cream
• 15 gr powdered sugar
• 30 ml Bourbon
• ½ tsp vanilla extract

And now to get started 

Step 1: 

What is very important is that you put the bowl in the fridge for 10 min before use. It is also essential that the whipped cream used is also cold. 

Step 2:

Sift the powdered sugar, add it to the cold bowl, and add the cold whipped cream, Bourbon, and vanilla extract. 

Step 3:

If you use a mixer, set it on a low setting to begin beating. If you are using a whisk, you can also start winning gently.

Step 4:

When the cream starts to thicken, you can use the medium setting and beat the cream to the desired consistency. Even if you are winning manually, this may be a little faster. 

Step 5:

If you want to go for soft peaks, you can assume about 3 minutes of mixing on a medium setting. The cream is then thick enough to hold its shape, and you will see wavy peaks forming. Ideally, you can use this type of cream on coffees, crepes, or cakes. 

Step 6:

For some stiff peaks, you’ll need to beat a little longer for this. You’ll know when you’re done when you can see clear marks or lines in the cream. When you remove the whisk or mixer from the cream, these peaks will form. You can use this form of cream well for decoration. 

Step 7:

When you have reached this stage, you should stop mixing immediately. If the cream is whipped further, it will separate, and then, unfortunately, it is no longer edible. 

Step 8:

Use the whipped cream shortly after beating. Do not leave the whipped cream at room temperature for too long. Warm cream deflates quickly and can become watery, which would be a shame!