Bourbon Whipped Cream Recipes

Steps:

• Whisk the cream in a large bowl until soft peaks form. Add the bourbon and sugar and continue whisking until the cream holds slightly stiff peaks when the whisk is removed from the bowl. Refrigerate and serve cold.

Steps:

• In a medium pot set over medium-low heat combine the milk, maple syrup, cream, salt, vanilla bean and seeds. Give it a good stir and heat until it just starts to bubble.
• In a small bowl, combine the sugar and cornstarch, and mix together with a fork. Slowly sprinkle the cornstarch mixture into the heated cream while constantly whisking.
• Whisk the egg yolks in a medium bowl. Slowly pour about 1/2 cup of the hot milk mixture into the eggs to temper them. Whisk the egg mixture into the hot milk. While continuously stirring, cook on low heat until the mixture thickens to the consistency of thick pancake batter, 6 to 7 minutes. Turn the heat off, and slowly whisk in the butter. Remove the vanilla pod.
• Transfer the pudding to a clean bowl and place a piece of plastic wrap directly on top of the pudding (this eliminates a film forming on the pudding). Cool to room temperature then chill in the refrigerator until ready to serve. Spoon the pudding into serving cups and top with some Bourbon Whipped Cream, then serve.
• In a large, chilled metal bowl combine the cream and sugar. Using a hand mixer fitted with a whisk, whip until soft peaks form. Pour in the bourbon and continue to whip until the cream is stiff, but not over-whipped.

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, bourbon and vanilla; beat until soft peaks form. Store in the refrigerator.

Steps:

• In a large mixer bowl, place all the ingredients and refrigerate for at least 15 minutes. (Chill the whisk beater alongside the bowl.)
• Beat the mixture until soft peaks from when the beater is raised or the cream mounds softly when dropped from a spoon. Do not overbeat.
• Store
• Refrigerated, 2 to 3 days.

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and vanilla scrapings. Beat on medium speed until mixture is thick, about 5 minutes. Add the creme fraiche, maple syrup, and bourbon, and continue beating until stiff peaks form, about 2 minutes more. Serve immediately, or cover with plastic wrap, and refrigerate until ready to serve, up to 1 hour.