Bourbon Whipped Cream Recipes

MAPLE PUDDING WITH BOURBON WHIPPED CREAM

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.

BOURBON WHIPPED CREAM

Steps:

• In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.

BOURBON WHIPPED CREAM

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.

SUNNY'S BOURBON WHIPPED CREAM

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.

PUMPKIN PIE WITH CINNAMON CRUNCH & BOURBON WHIPPED CREAM

Steps:

• Cinnamon Crunch: Preheat the oven to 350°F Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
• Crust: Combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack. Reduce the oven temperature to 300°F.
• To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
• Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
• Bourbon-Maple Whipped Cream: Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.
• To serve: Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

BOURBON WHIPPED CREAM

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.

BOURBON WHIPPED CREAM

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.

ORANGE CRUSTED PUMPKIN PIE WITH BOURBON WHIPPED CREAM

Steps:

• For crust, mix flour, sugar and salt in medium bowl.
• Cut in shortening and butter until crumbly.
• Stir in orange peel and just enough orange juice to form a dough.
• Shape it in a ball and refrigerate for an hour.
• Roll dough out between wax paper and fit it into your deep-dish pie plate.
• Prick randomly with fork.
• Refrigerate another 20 minutes while you prepare the filling.
• For filling, mix sugars, cinnamon, ginger, cloves and salt in mixing bowl.
• Whisk together pumpkin, milk, eggs and orange peel in a seperate bowl.
• Whisk dry ingredients into wet ingredients and set aside.
• Make your egg wash by stirring egg yolk and water together.
• Brush the entire crust with the egg wash and then pour the filling in.
• Bake about 35- 45 minutes in preheated 375 oven until filling is set.
• You may want to use foil to cover the crust if it starts getting too dark.
• Cool pie on rack.
• For Bourbon Cream, beat cream, sugar and bourbon until soft peaks form.
• Serve a spoonful of cream on each piece of pie.