Breakfast & Brunch · Desserts

Brown Sugar & Bourbon Whipped Cream


Creamy goodness

 Fresh whipped cream will always supercede yogurt.  Normally I pair mixed fruit with Yoplait’s white chocolate and strawberry yogurt, but the brown sugar whipped cream is….well, it’s cream! Top it with a bit of granola and you’re (sort of) on your way to a healthy breakfast!

1  cup  heavy cream
1/2  cup  sour cream  
1/2  cup packed light brown sugar  
1/8  teaspoon  table salt 
2  teaspoons  bourbon

1. In bowl of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or twice during chilling to ensure that sugar dissolves.   2. When ready to serve cheesecake, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer. Spoon cream on individual slices of spiced pumpkin cheesecake, fruit, or whatever!


One thought on “Brown Sugar & Bourbon Whipped Cream

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s