Bourbon Whipped Cream

Preparation info

  • Makes:

    1⅓ cups

    • Difficulty


Appears in

Rose's Heavenly Cakes

By Rose Levy Beranbaum

Published 2009

  • About


Volume Ounce Gram
heavy cream, cold


In a mixing bowl, combine the cream and bourbon and refrigerate for at least 15 minutes. (Chill the mixer’s beaters alongside the bowl.) Whip the mixture, starting on low speed, gradually raising the speed to medium-high as it thickens, until the cream mounds softly when dropped from a spoon. If not serving it at once, cover and refrigerate for up to 6 hours.