Whipped Cream w/ Rum
This Rum Whipped Cream consists of heaving whipping cream, powdered sugar, and tequila whisked together until stiff peaks are formed.
Equipment
- Large Bowl
- Whisk (optional)
- Mixer (optional)
Ingredients
- 1 c. heavy whipping cream
- 1/4 c. powdered sugar (4 tbsp.)
- 1 ½ tbsp. rum dark
Instructions
- Add all of the ingredients to a large bowl and whisk. This takes about 15 minutes by hand. Alternatively, you can use a handheld or stand mixer to cut it down to about 5 minutes. Whisk until stiff peaks are formed. You should be able to pull the whisk out of the bowl and the whipped cream should stay in little mountains. If peaks don't form, whip for longer. Although make sure not to over whip the cream. It will then create butter!
Tips, Tricks, & Notes
- Make sure to use heavy whipping cream for this. There needs to be enough fat for the cream to hold together. Other types of cream will remain too liquidy and won't whip properly.
- Virtually any type of liquor can be used as a substitute. Just don't use more than a tablespoon and a half or it will introduce too much liquid to whip properly. Although any amount less than that will still make whipped cream!
- The liquor does not cook out because there is no cooking involved in this recipe. For a virgin variation, grenadine, lime juice, or even things like root beer can be used as a substitute.