Infused Alcoholic Whipped Cream

Step 1

Place a bowl in the freezer to chill for a few minutes (if using a stand mixer, skip to the next step).

Step 2

Combine the cream, powdered sugar and alcohol in the chilled bowl.

Step 3

With a large whisk, whip the cream by moving the whisk back and forth quickly (try to whisk in a line instead of a circular motion)  and whip to your desired thickness is reached. OR place the ingredients in the bowl of a KitchenAid stand mixer fitted with the whisk attachment, and mix on medium speed until the desired consistency is reached.  You can use a looser cream for more of a “drizzle”, or a stiffer whipped cream for the traditional Cool Whip style texture. Tip: If you’re whipping by hand, try placing the bowl in the sink to whip the cream so that it is a bit lower than a table, which helps to make the whisking motion easier.