Pumpkin Whipped Cream
There's nothing tastier on Thanksgiving desserts than freshly whipped cream. Duplin Winery Pastry Chef Tabatha bumps it up with a Duplin Pum'kin wine-spiked whipped cream that will make pumpkin cheesecake, pumpkin pie, apple pie, pecan pie and sweet potato pie even better.
Ingredients:
- 2 cups of heavy cream
- 1/4 cup Duplin Pum'kin Wine
- 1/8 teaspoon ginger
- 1/8 teaspoon cinnamon
- 1/8 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/2 cup confectioners' sugar
Directions:
- Chill a mixing bowl in the refrigerator for 10 minutes.
- Add heavy cream to the chilled bowl.
- Using an electric mixer at high speed, whip the cream until it just starts to thicken.
- With the mixer running, drizzle Duplin Pum'kin Wine into the bowl
- With the mixer running, add ginger, cinnamon, pumpkin pie spice and vanilla to the bowl.
- Add confectioners' sugar to the bowl.
- Continue mixing until stiff peaks form, being careful not to overwhip.
- Makes 4 cups.
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