If you prefer yours to be sweeter or would like to add more bourbon, adjust to taste as you go. The result should be light and fluffy, with just the right amount of bourbon and vanilla. It usually takes about 3 – 5 minutes, but can vary based on your mixer. Then, using the whisk attachment, beat the cream on medium to medium-high until soft peaks form. Combine them in the bowl of your stand mixer – the 5qt KitchenAid is the choice in my kitchen. It’s three simple ingredients: maple syrup, bourbon of your choice, and heavy whipping cream. Like most whipped creams, maple bourbon whipped cream isn’t complicated. The goal for whipped cream is to make it light and fluffy, while over mixing can result in a dense buttery concoction that is better spread on warm biscuits than it is piled onto a dessert. The stand mixer takes less energy than manually shaking it in a jar, and you are less likely to over whip it as you would when using a blender or immersion blender. I’ve made it using several different methods over the years, but a stand mixer is by far my favorite. You can make it as sweet or plain as you like it, while knowing exactly what goes into it. Homemade whipped cream, like most homemade treats, is far superior to the stuff you can buy in stores. That said, if you don’t keep bourbon around you can also make this with your favorite vanilla extract too, the flavor just won’t be as complex. When using such a small quantity you get the flavor, but without the side effects. The alcohol content in bourbon is equal to the alcohol content in vanilla extract. When it comes to the fall season, the uses for this whipped cream can seem endless.įirst thing I should warn you about maple bourbon whipped cream is that it’s not going to get you drunk, even if you eat the whole thing. Put it in your pumpkin spice latte, serve it with your salted caramel espresso, top off your favorite pumpkin pie, or use it as a dip for sliced apples. It has a warm, almost woodsy, aroma that comes from the oakiness of the bourbon, and a sweet maple flavor that can only come from real maple syrup. Nothing compliments all of these sweets and treats better than a dollop of whipped cream and no whipped cream is more seasonally appropriate than my maple bourbon whipped cream. Or, pour it into a pretty bottle and give as a gift! Each batch can be stored for up to 2 months in the fridge in an airtight container.Fall is here and I couldn’t be happier! I love everything about this season: the cozy clothes, cooler temperatures, but most of all the desserts! When I think fall desserts I think of apples, caramel, maple syrup, pumpkin, and bourbon. Pour a splash in your coffee (and top with whipped cream for a little extra indulgence), mix into a martini, or bake into a decadent cake. EW is about $12 for a bottle, although you can easily get by with only a 375 to make your bourbon cream.Įnjoy it just like you would another liqueur. The nuances of the bourbon will be overshadowed by the added vanilla, coffee, and condensed milk, so this isn’t a place to splurge on a nice bourbon. EW is by far our favorite value bourbon – amazing creamy vanilla notes, which is great for desserts, with a little bit of spice and oak that really comes through as you cook it down. We use Evan Williams Black Label for this sauce. This homemade bourbon cream costs less than $5 a bottle and can be made in under a minute in a blender! Simply combine all of the ingredients and mix until smooth.
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