Bored of regular whipped cream?
Infuse it with your favourite tipple.
Amaretto? Bailey’s? Rum? Kahlua?
Whip the cream to about 80% consistency, you want it to just before it starts to become a thick cream. Somewhere between pour-able and spoonable
Keeping whipping, adding a dribble of alcohol at a time
As you add the alcohol, taste, make sure it is not becoming overpowering, you want subtle, not strong.
Once you have the taste you like, finish whipping the cream.
With the alcohol infused in to the cream this concoction does not store very well. Use it within a few hours of preparation.
The flavour becomes stronger the longer you let the cream sit, so it is best to go light on the alcohol than super-heavy.
Adding the alcohol too early prevents the cream from setting up properly.