Another whipped thing: whiskey-kissed whipped cream.

[elfs]

Whiskey-kissed whipped cream appears in a story I wrote many moons ago, and I've always wondered how to make it. I've had it in desserts before, but only at restaurants.

Last night, I figured it out. The secret is cold.

Measure out a half-shot of good bourbon whiskey and a quarter-cup of heavy whipping cream. Put the whipping cream into a metal bowl, leave the whiskey in the shot glass.

Put everything in the freezer for ten minutes.

After taking it out of the freezer, immediately start whipping the cream with a hand-blender. Just as it starts to form soft peaks, put in the whiskey. Whip it for quite a while; the chemistry of alcohol and milkfat will take a while to overcome, but the cold inhibits the reaction that causes the structure to break down and become liquid again. Eventually, you'll get set peaks, and you can whip it as dry as you want.

It will still break down, just not as quickly once the whip has set, and it's got quite a kick to it. Yum!

Comments

[pixel39.livejournal.com]

You can use plain gelatin to stabilize it, too.

http://allrecipes.com/Recipe/Stabilized-Whipped-Cream-Icing/Detail.aspx

Their recipe is actually the same gelatin proportions to liquid cream that I use for mousse--you could cut the amount of gelatin in half and still have reasonably stable whipped cream. When I put liqueur in my mousse, I use it instead of the water to soften the gelatin and it works just fine.

If you double the amount of gelatin per cup of liquid cream you get a good stable squish-resistant cake filling.

[abostick59.livejournal.com]

There are other things you can do with whiskey and cream.