Bo Friberg

Brandied Cinnamon Whipped Cream

Preparation info
  • Yield:

    6 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 3 cups (720 ml) heavy cream
  • 2 tablespoons (30

Method

  1. Whip the cream and sugar until the mixture is quite thick but still pourable. Stir in the brandy, cinnamon, and vanilla.
  2. Cover and reserve in the refrigerator. Adjust the consistency of the sauce at serving time; it should be thick enough so that it will not run on the plate.