Recipes
STABILIZED RUM/COGNAC/BOURBON WHIPPED CREAM
Stabilized Rum/cognac/bourbon Whipped Cream
Post a Review
Add to Recipe Box
PrintCATEGORIES
INGREDIENTS
- 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)
DIRECTIONS
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.
RECIPE REVIEWS
MEDIA
TELL ME MORE
LATEST RECIPES
