My wife brought home whipped cream for Thanksgiving pies. So, I made some anyway. It’s really easy. And tastes fresher than what you’ll get in a can.
Here’s all you need:
- 3 T sugar
- 1 cup heavy whipping cream
- (Like the pie dough, add 1/4 tsp bourbon if making bourbon apple pie)
Tip courtesy of Alton Brown: place a metal bowl and hand mixer whisk attachment into the freezer for 15 minutes. It’ll help with how the cream stiffens.
Place the sugar in to the bowl, then add the whipping cream. Either hand whisking or using a hand mixer, whisk until the cream starts to peak.
I used this on top of this pumpkin pie recipe from Paula Deen. I didn’t even give any one an option to have it – put a nice helping of this whipped cream on top of your pie before you even bring it to the party.