Rum Whipped Cream

MAKES ABOUT 2 CUPS

This can be made with whiskey or bourbon instead of the rum. Here is an alcoholic version and a non alcoholic version [if you're into that...which is weird to me...]

TOOLS

Medium bowl

Hand mixer or hand whisker

INGREDIENTS [ALCOHOLIC VERSION]

1 cup heavy cream

2 tbsp dark rum

2 tbsp packed light brown sugar

INGREDIENTS [NON-ALCOHOLIC VERSION]

½ cup heavy cream

½ cup full-fat sour cream

2 tbsp maple syrup

1 tbsp packed light brown sugar

½ tsp vanilla

INSTRUCTIONS

1. Combine all the ingredients in bowl. Mix or Whisk on high until stiff, about 2 minutes. Can be stored in an airtight container in the fridge for up to 4 hours.

you can download/print the PDF here