Emeril Lagasse Bourbon Whipped Cream Recipe
Bourbon whipped cream takes desserts up a notch, and do I have the recipe for you!Emeril Lagasse’s version gets the balance right—just enough bourbon for warmth without being overpowering.The key is using cold heavy cream and a chilled mixing bowl, so it whips up faster.I add the bourbon toward the end, once the cream has thickened, to keep it from affecting the texture.A little powdered sugar adds just the right amount of sweetness while helping the peaks hold longer.This pairs well with pecan pie, chocolate cake, or even fresh berries for something simple!
Servings: 4
Ingredients
- 1 cup Heavy Cream
- 2 tablespoons Powdered Sugar
- 1 tablespoon Bourbon
- 1 teaspoon Vanilla Extract
Instructions
- Start by placing your mixing bowl in the refrigerator for about 15 minutes so it becomes cold.
- Once chilled, remove the bowl and pour in the heavy cream.
- Add the powdered sugar, bourbon, and vanilla extract.
- Using a hand or stand mixer with a whisk attachment, beat the mixture on medium speed.
- Keep mixing until soft peaks form, ensuring not to over-whip it.
- Check the thickness of the cream and be ready to stop once it reaches a cloud-like consistency.
- Taste it and adjust flavor with a bit more bourbon, if desired.
- Serve immediately or slightly under-whip and store it in the refrigerator for up to four hours.
- Remember, refrigeration will cause it to thicken slightly.