Wednesday, December 1, 2010

The Best Whipped Cream Ever

Okay, maybe too much hyperbole over something that's pretty simple, really.

Most of the time, I like my whipped cream fairly plain. Just a tiny bit of sugar. Not enough to make it super-sweet, but just enough to make it more than just fluffy cream.

This time, I decided to add a bit of flavor, which is something I don't normally do. Maple. As in maple syrup.

But more specifically, I used Blis maple syrup. It's aged in bourbon barrels, so it has a more complex flavor than regular maple syrup, and it added the perfect amount of sweetness along with an interesting maple-bourbon flavor to my whipped cream.

This could be whipped by hand, but I used my nitrous-oxide-powered cream whipper. I like it because it can sit in the refrigerator and dispense just as much whipped cream as I need at the moment.

The recipe?

1 pint heavy whipping cream
3 tablespoons Blis bourbon-aged maple syrup

Put both ingredients into cream whipper. Screw top onto whipper, and tighten. Shake to combine ingredients. Charger cream whipper.

Dispense.

Eat.

Yum.

This could be dessert all by itself. Call it maple mousse and no one would know the difference.
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