Stabilized Rum/cognac/bourbon Whipped Cream
2 TB cold water
2 tsp gelatin (Unflavored of course)
1 tsp meringue powder
3 cups chilled heavy whipping cream
1TB Rum, Bourbon or Cognac
1/8 cup powdered sugar (Normally I would not use this, but the rum covers up the raw cornstarch flavor)
Bloom gelatin in water for 5 minutes.
Place Whipping implements in freezer (Bowl, Beaters)
Have Ice and water ready in another bowl as an Ice bath when adding the gelatin.
Set gelatin in simmering water until melted and clear. Let cool.
Start whipping the cream, add powdered sugar and Meringue powder and whip until JUST beyond soft peaks.
Place bowl in the ice bath
Mix in rum.
Once incorporated add the bloomed gelatin, use hand whisk until desired consistency is reached.