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
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.