Brandied Whipped Cream Recipes

SIMPLE BRANDY CREAM

Steps:

• Whip cream & icing sugar together until soft peaks form.
• Then quickly fold in the brandy.
• Serve with dessert of your choice.

BROWNIES WITH BRANDY WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Butter and flour a 12 by 18 by 1-inch baking sheet.
• In a medium bowl add the butter, 1 pound of chocolate chips, and the unsweetened chocolate and put over a pot of simmering water. Stir together until the butter and the chocolate melts. Remove the bowl from the pot and allow it to cool slightly. Add the eggs, instant coffee, vanilla, and sugar to a large bowl and mix, with a fork, to combine. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of the flour, the baking powder, and salt. Add to the cooled chocolate mixture and mix to fully incorporate. Add the remaining 12 ounces of chocolate chips to a medium bowl with the remaining 1/4 cup flour, then add them to the chocolate batter and fold in to incorporate. Pour the mixture into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for 15 more minutes. Gently poke the brownies with a toothpick or a thin knife, and if the pick comes out clean, remove the pan from the oven. Let the brownies cool, then cut into serving pieces.
• Whipped cream: In a medium-size metal bowl, whip together the cream, sugar, and brandy extract until the cream has thickened to desired consistency. Do not over whip. Serve the brownies with the whipped cream.

POTS DE CREME

Steps:

• Place the chocolate chips in a blender. Add the brandy, vanilla, salt and eggs and turn on the blender.
• While it is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee. (It is essential that the coffee be extremely hot in order for the final product to be the right consistency and texture.) Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds.
• Pour the mixture into 3 large glasses, such as snifters, or 10 demitasse cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
• Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate
• Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

BRANDY WHIPPED CREAM

Steps:

• Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

CARROT-ALMOND CAKE WITH BRANDIED WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk flour, baking soda, cinnamon, baking powder and salt in medium bowl to blend. Whisk eggs, oil and both sugars in large bowl to blend. Mix carrots, pineapple, brandy, vanilla and orange peel into egg mixture, then mix in almonds and currants. Add dry ingredients and stir just to blend. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.
• Stir marmalade in heavy small saucepan over low heat until melted. Brush warm marmalade over cake. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.) Serve cake with Brandied Whipped Cream.

LEMON VANILLA CUSTARD PIE W/ BRANDIED WHIPPED CREAM

Steps:

• Mix french vanilla pudding mix with 1/4 cup cream, 1 cup milk, vanilla, and lemon curd; mix with wire whisk until well combined. Pour into prepared pie crust and put in refrigerator 5 minutes or until set. Meanwhile, cook coconut pudding mix, 1/4 cup cream, 1 cup milk, and vanilla over medium high heat for 2 minutes stirring constantly until slightly thickened(it will thicken as it cools). Fold in whipped cream and spread on top of vanilla layer. Set up in refrigerator for another 5 minutes. Meanwhile, whip together 1 pint whipping cream, comfections sugar, and brady with electric mixer until it forms stiff peaks like mernigue. Spread over top and set in refrigerator for 5 minutes to 1 hour to set. Slice and enjoy! Store leftovers in refrigerator.

SPICED COFFEE WITH BRANDIED WHIPPED CREAM

Steps:

• Beat whipping cream in large bowl to soft peaks; add powdered sugar and brandy and beat to form peaks.
• Place ground coffee, cardamom, sugar, cinnamon, and nutmeg in coffee filter.
• Using spoon, mix gently.
• Add water to coffee maker and brew according to manufacturer's instructions.
• After pouring coffee, garnish each mug with a dollop of whipped cream, and serve immediately.