Food & Cooking Recipes Dessert & Treats Recipes Calvados Cream 3.5 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1 1/2 cups Make this for our Steamed Persimmon Pudding. Ingredients 1 cup cold heavy cream 1 tablespoon confectioners' sugar 2 tablespoons Calvados or other brandy Directions Whip cream and confectioners' sugar until soft peaks form. Stir in Calvados. Use immediately. Rate it Print