Alcohol Infused Cream
Bored of regular whipped cream?
Infuse it with your favourite tipple.
Amaretto? Bailey’s? Rum? Kahlua?
Ingredients
- 125 ml heavy whipping cream
- 25 g fine caster sugar or baster's sugar
- 1/4 shot alcohol
Servings:
Units:
Instructions
- 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
- Whisk in the sugar
- 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.
- Use within 30 minutes
Recipe Notes
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.