Stabilized Bourbon Infused Whipped Cream
Learn how to make this Stabilized Bourbon Infused Whipped Cream recipe with the voice-activated cookbook iPhone app, Myka.
Servings
8
Cook In:
1 minute
Prep In:
10 minutes
Method:
N/A
Introduction
Stabilized Bourbon Infused Whipped Cream
By: Sous Chef Myka
Homemade whipped cream is delicious and simple, but it isn’t always pretty, and can quickly deflate and lose its shape. But with this Stabilized Bourbon Infused Whipped Cream, you’ll have perfect swirls and peaks, thanks to one key ingredient: gelatin. Plus, you’ll love the notes of caramel and vanilla the bourbon brings to the table.
- 1 tsp gelatin
- 1 tbsp water
- 1 cup heavy cream
- 4 tbsp powdered sugar
- 3 tbsp bourbon
Stabilized Bourbon Infused Whipped Cream
Hi Chefs, Myka here 👋
Have you ever wondered why bakeries have such perfect whipped cream, but your at-home creations are more on the shapeless side? That’s because they’re using one key ingredient in their whipped cream: gelatin, which helps the cream maintain its shape for hours on end.
For this Stabilized Bourbon Infused Whipped Cream, you’ll start by placing your stand mixer’s bowl and whisk in the freezer for about 15 minutes. Then, you’ll mix gelatin and water in a microwave safe bowl, and will cook in the microwave for a few seconds (until the gelatin becomes a liquid).
After that, you’ll pour heavy cream into the bowl of your stand boxer until it begins to thicken, and will sift in powdered sugar. Then, add your bourbon and your gelatin, and beat until peaks begin to form. After that, it’s ready to eat, and feel free to store it in the fridge until it’s ready to serve.
Happy cooking!
Step by Step Instructions
Step 1
Place the bowl and whisk of a stand mixer in the freezer for about 10-15 minutes.
Step 2
Mix 1 teaspoon of gelatin and 1 tablespoon of water in a microwave safe bowl and mix to combine. Let sit for 5 minutes or until very thick.
Step 3
Place the gelatin into the microwave and cook for about 7 seconds until the gelatin dissolves and becomes liquid.
Step 4
Set up your stand mixer and pour 1 cup of heavy cream into the bowl. Beat with the whisk on high until it just begins to thicken.
Step 5
Sift 4 tablespoons of powdered sugar into the bowl and turn on the mixer until just incorporated.
Step 6
While running at high speed, add 3 tablespoons of bourbon.
Step 7
If your gelatin has set up again, place it in the microwave for an additional 3 seconds until it becomes liquid again.
Step 8
Just before soft peaks are about to form, pour the gelatin into the mixer, in a thin stream.
Step 9
Continue beating until soft or stiff peaks form, then immediately turn off the mixer.
Step 10
Store in the refrigerator until ready to serve or in an airtight container for up to two days.
Myka, also known as “My Kitchen Assistant,” is a voice-enabled recipe builder which allows you to effortlessly follow and create recipes. You can read more about Myka’s story by clicking here.
