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Bourbon Whipped Cream

Creme fraiche imparts a tangy flavor and a velvety texture to this recipe. We served the topping with Cecilia's Sweet Potato Pie.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living, November 2002


  • 1 cup heavy cream, chilled
  • 1 vanilla bean, split lengthwise and scraped
  • 1/2 cup creme fraiche
  • 2 tablespoons pure maple syrup
  • 2 teaspoons bourbon


  1. 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.

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