Brandied Whipped Cream Recipes

BROWNIES WITH BRANDY WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Butter and flour a 12 by 18 by 1-inch baking sheet.
• In a medium bowl add the butter, 1 pound of chocolate chips, and the unsweetened chocolate and put over a pot of simmering water. Stir together until the butter and the chocolate melts. Remove the bowl from the pot and allow it to cool slightly. Add the eggs, instant coffee, vanilla, and sugar to a large bowl and mix, with a fork, to combine. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of the flour, the baking powder, and salt. Add to the cooled chocolate mixture and mix to fully incorporate. Add the remaining 12 ounces of chocolate chips to a medium bowl with the remaining 1/4 cup flour, then add them to the chocolate batter and fold in to incorporate. Pour the mixture into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for 15 more minutes. Gently poke the brownies with a toothpick or a thin knife, and if the pick comes out clean, remove the pan from the oven. Let the brownies cool, then cut into serving pieces.
• Whipped cream: In a medium-size metal bowl, whip together the cream, sugar, and brandy extract until the cream has thickened to desired consistency. Do not over whip. Serve the brownies with the whipped cream.

BRANDIED WHIPPED CREAM

Steps:

• Beat cream and sugar in large bowl until soft peaks form. Add brandy and beat until stiff peaks form. (Can be made 4 hours ahead. Cover and refrigerate.)

BRANDIED PEARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
• Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
• Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
• To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

WHIPPED CREAM

Steps:

• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

SIMPLE BRANDY CREAM

Steps:

• Whip cream & icing sugar together until soft peaks form.
• Then quickly fold in the brandy.
• Serve with dessert of your choice.

HOLIDAY SPICED COFFEE WITH BRANDIED WHIPPED CREAM

Steps:

• With an electric mixer on medium-high speed, beat the cream in a medium bowl until it starts to mound softly, then beat in the confectioners' sugar and brandy. Continue beating until it is just firm. If not using it right away, cover the bowl of whipped cream with plastic wrap and refrigerate it. (The whipped cream can be prepared 1 day ahead.)
• To brew the coffee, use a drip-style coffeepot (preferably an automatic drip coffeemaker) and line the filter cup with a paper filter. Put the coffee, cardamom, sugar, cinnamon, and nutmeg in the filter. Mix gently with a spoon to combine the spices with the coffee. Add the water to the water chamber, and brew accordingly to the manufacturer's directions.
• To serve, pour the coffee into 8 warm cups and garnish each cup with a generous dollop of the whipped cream. The cream will melt as it floats on top. Serve immediately.

BRANDY CREAM

Steps:

• Whip cream & icing sugar together in a bowl until soft peaks form.
• Then quickly fold in the brandy.
• Gently fold in mascapone.
• Serve alongside a dessert of your choice.