The following whipped cream is stable – it’s going to have a beautiful texture with an elegant flavor and NO gelatin is needed! You can pipe this 24-48 hours in advance of your party/event/Bake Off! I use this recipe to pipe whipped cream onto my Coconut Custard Pie – the best you’ll ever taste!
Ingredients for Amaretto Chantilly Whipped Cream
2 cups (1 pint) heavy whipping cream, cold
4 – 5 tablespoons powdered sugar
3 ounces mascarpone cheese (make sure it’s cold): 3oz = 85 gm = 1/3 cup + 1 TBSP extra
6 – 8 TBSP Amaretto liqueur
1/8 – 1/4 TEA almond extract (to taste)
Optional: 1 TEA vanilla extract
Directions
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Chill your stand-mixer bowl and the beater for 10 – 15 minutes in the freezer. It makes this puff up better.
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Add heavy cream to the bowl, along with your powdered sugar, amaretto, almond extract and optional vanilla.
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Beat to soft peaks.
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Now add mascarpone in small dollops while mixing on low. Drop it in about 1 tablespoon at a time.
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Increase speed on the mixer to medium-high speed, and continue beating til the cream forms stiff peaks. Do not over beat.
NOTE: This texture will be firm enough to pipe roses, swirls, borders whatever you want, but it will still light and creamy. You can make it ahead and it’s stable for a day or two! You can stir in more flavorings if desired at any point.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
