Bourbon Whipped Cream
This tastes great on berry shortcake or pumpkin or pecan pie and you can freeze it as dollops on wax paper in a covered container too!
- 1 cup heavy cream
- 1 Tbsp. sugar
- 1/4 tsp. vanilla extract
- 1 Tbsp. bourbon
Whip the cream in a medium bowl until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks, gently fold in the bourbon and chill until ready to serve.
By Deeli from Richland, WA
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