Brandy 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.

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.

GINGERBREAD CAKE WITH BRANDY SAUCE AND WHIPPED ORANGE FLOWER CREAM

Steps:

• Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays). Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth. Stir in ginger
• In another large bowl, whisk together the flour, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared tins. Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool the cupcakes on a rack.
• Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually. Beat until stiff.
• For Brandy sauce: melt butter over medium heat. Add brandy. Blend in confectioners' sugar.
• Serve cupcakes with whipped cream and brandy sauce.

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.