Monday, November 15, 2010

Thanksgiving Celebrations! Brandied Whipped Cream

I've had pie on my mind a lot lately... and what better time to have pie than during Thanksgiving?  =)  (I know you are all sitting there thinking, "What a great opening line, Denise!"  Why thank you!)

Photo on Google Images

Anyway, pecan pie is one of my favorites, but this recipe to follow can be applied to pumpkin pie, apple pie, fruit tarts, chocolate mousse... the sky is the limit.  I recently started making my own whipped cream for dessert dishes.  And what could spice up some whipped cream, making it slightly more exciting?  Booze!  One of my favorite alcohol additions to whipped cream is brandy (although the brandy could be substituted for bourbon, whiskey, or even golden rum).  However, brandy is distilled wine, which is quite appropriate for this blog.  The recipe is fairly simple - essentially lists the ingredients and directions used to make homemade whipped cream with or without the brandy.  

Add this extra little something to your whipped cream, and wow your guests all the way through Thanksgiving dessert!

Brandied Whipped Cream
- 1 cup heavy whipping cream
- about 2 Tablespoons of sugar
- about 3 Tablespoons of brandy

1) Beat cream, sugar, and brandy with a mixer or beaters until light and fluffy.  Add sugar and alcohol to flavor to your liking.

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