I’m sure this recipe will look a tiny bit familiar, BUT I have an excuse!
When I first made my no-bake tiramisu, I made this whipped cream and it was the flipping star of the show. And I ended up with way too much extra that i’d wished I had a back-up dessert to use it for! unfortunately, homemade whipped cream doesn’t exactly store well. UGH wasted food kills me!
I have to boost my hubby a little on this one too. He was SO excited when I asked the question “do you have bourbon?”. when I tell you his eyes lit up.. 😂 most of you know I rarely drink, so for me to ask andy such a question is UNHEARD of! sure enough andy quickly ran to the basement to get his expensive bottle of Bulleit Bourbon: Kentucky Straight Bourbon Whiskey. you’ll notice in this recipe and the tiramisu recipe that I noted “Bullet Bourbon” not just bourbon 😂 just for you andy. very special stuff.
I have to say though, the bourbon added and AWESOME depth to the vanilla and pairs BEAUTIFULLY with the coffee infuse tiramisu! I’m excited to find another dessert to add this deep rich fluff too!
Ingredients:
1 carton whipping cream {we used a whole one and had a ton left over for our tiramisu}
1 teaspoon vanilla extract
1 tablespoon bulleit bourbon {any bourbon works}
1/3 – 1/2 cup of sugar {to taste}
Directions:
step 1- add all ingredients to a bowl and mix until whipped cream forms stiff peaks
DONE! {add more sugar if needed}
