Brandied Whipped Cream

Name: Brandied Whipped Cream
Yield: 6 cups (1 L 440 ml)
Ingredients: 3 cups (720 ml) heavy cream; 1 teaspoon (2 g) grated nutmeg; 1 teaspoon (5 ml) vanilla extract; 2 tablespoons (30 g) granulated sugar; ⅓ cup (80 ml) brandy

Preparation info

6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

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

Dessert
December
Gluten-free
Winter
Vegetarian

Method

Whip the cream and sugar until the mixture is quite thick but still pourable. Stir in the brandy, nutmeg, and vanilla.
Cover and reserve in the refrigerator. Adjust the consistency of the sauce at serving time; it should be thick enough to not run on the plate. To thin the sauce add heavy cream; to thicken it whip further.