Brown Sugar and Bourbon Cream
By America's Test KitchenPublished on March 29, 2010
Yield
Serves 12 to 16 (Makes about 3 cups)
Ingredients
1 cup heavy cream ½ cup sour cream ⅓ cup packed light brown sugar ⅛ teaspoon table salt 2 teaspoons bourbon
Instructions
- In bowl of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or twice during chilling to ensure that sugar dissolves.
- When ready to serve cheesecake, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer. Spoon cream on individual slices of cheesecake.
Yield
Serves 12 to 16 (Makes about 3 cups)Ingredients
1 cup heavy cream
½ cup sour cream
⅓ cup packed light brown sugar
⅛ teaspoon table salt
2 teaspoons bourbon
Ingredients
1 cup heavy cream
½ cup sour cream
⅓ cup packed light brown sugar
⅛ teaspoon table salt
2 teaspoons bourbon
Ingredients
1 cup heavy cream
½ cup sour cream
⅓ cup packed light brown sugar
⅛ teaspoon table salt
2 teaspoons bourbon
Instructions
- In bowl of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or twice during chilling to ensure that sugar dissolves.
- When ready to serve cheesecake, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer. Spoon cream on individual slices of cheesecake.
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