Brandy Whipped Cream

Bob Johnson

Tired of store bought whipped cream full of artificial flavoring? This simple homemade version takes just minutes and tastes infinitely better. A splash of brandy and real vanilla take it to another level entirely.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 8

Course: Basics, Dessert

Cuisine: American

Ingredients Equipment Notes

Ingredients

Chill the equipment. Place the metal mixing bowl and whisk attachment in the freezer for 10-15 minutes before starting. Make sure the heavy cream stays cold in the refrigerator until you are ready to use it — cold equipment and cold cream are the keys to perfect whipped cream.
Combine ingredients. Remove the bowl from the freezer and add the heavy cream vanilla extract, confectioners' sugar, and brandy.
Whisk to peaks. Whisk on medium-high speed until peaks form. Stop whisking before the peaks become too stiff — the perfect peak stands up and curls slightly at the top. Over-whisking will turn it into butter!
Serve. Serve immediately for best results. Leftovers can be stored in the refrigerator for a few days.

Equipment

metal mixing bowl
Stand mixer or hand mixer with whisk attachment

Notes

The cold bowl and cold cream are non-negotiable, warm equipment will prevent the cream from whipping properly. The brandy can be swapped for any personal favorite, Kahlúa, Amaretto, or even a splash of bourbon all work beautifully. This recipe appears in the Basics chapter of the Left Over Ranch Cookbook.