My favorite dessert topping

A few Thanksgivings ago, I started making Pumpkin-Bourbon Cheesecake with Graham-Pecan Crust topped topped with Brown Sugar and Bourbon Cream from Cook’s Illustrated. It is awesome. Since then, I’ve switched out the cheesecake for (slightly) less-deadly dessert options, however I kept coming back to that cream. It’s great with apple cake, bread pudding, and anything chocolate-based.

After having made it so many times, I’ve come up with a few tweaks: upping the amount of bourbon (I prefer Maker’s Mark), and doing the first step in a smaller bowl to save space in the fridge (when necessary). Here is my version:

Brown Sugar and Bourbon Cream (modified from Cook’s Illustrated, Nov 2003)

Yield: about 3 cups (sixteen 3-tablespoon servings)

Ingredients:
1 cup heavy cream
1/2 cup sour cream
1/2 cup packed light brown sugar
1/8 teaspoon table salt
2 tablespoons Maker’s Mark (I’ve tried other bourbons, but prefer the sweetness of Maker’s)

Directions:
In a medium bowl, whisk heavy cream, sour cream, brown sugar, and salt until well combined. Cover with plastic wrap and refrigerate 4 to 24 hours to give the sugar time to dissolve.

When ready to serve, transfer the contents to a standing mixer bowl, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer.

Note: If you have room to spare in your fridge, you can do the whole thing in the stand mixer bowl.

Per serving: 72 Cal, 4.3g Fat, 0.4g Protein, 7.2g Carbs

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