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Bourbon Whipped Cream
B o u r b o n W h i p p ed C r e a m
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Ingredients 1 cup heavy cream, thoroughly chilled 3 Tbsp. confectioners’ sugar 1½ tsp. bourbon 2 Tbsp. walnuts, toasted, chopped, optional
Directions 1. In the Whip 'N Mix Chef, add all ingredients except nuts, cover and whip on gear I until and turn handle until stiff peaks form, you can switch to gear II if turning becomes harder. 2. Fold in walnuts if desired. 3. Store whipped cream in a liquid-tight container in the fridge for 3–5 days.
B ut t er c r e a m
F r o s t i n g
Ingredients ½ cup unsalted butter, softened 1½ cups powdered sugar, sifted 2 Tbsp. heavy cream ½ tsp. vanilla extract
Directions 1. In the Whip 'N Mix Chef, add butter, cover and beat on gear II until smooth. 2. Add powdered sugar, cover and beat on gear II until the mixture comes together. 3. Scrape down the sides and add remaining ingredients, replace cover and beat on gear II until fully combined. 4. Use to decorate cakes or cupcakes.
