Angostura Whipped Cream Recipe

Ingredients

6-8 dashes Angostura Aromatic Bitters
The defining ingredient — start with six and taste
1 cup (1.0 cup) Heavy Cream
Very cold — chill the bowl and whisk first
1/2 tsp (2.5 ml) Vanilla Extract
Pure vanilla, not imitation
2 tbsp (29.6 ml) Powdered Sugar
Sifted to avoid lumps

Chill a metal mixing bowl and whisk in the freezer for 10 minutes
Cold equipment speeds whipping and produces a more stable cream
Pour cold heavy cream into the chilled bowl and begin whipping at medium speed
When the cream starts to thicken and hold faint tracks, add the sifted powdered sugar and continue whipping to soft peaks
Soft peaks — tips curl when you lift the whisk
Add 6-8 dashes of Angostura Aromatic Bitters and 1/2 tsp vanilla extract
Start with 6 dashes; add the other 2 after tasting
Whip a final 20-30 seconds to medium peaks — stop before stiff or the cream will break
Over-whipped cream turns grainy and eventually becomes butter
Spoon or pipe onto hot chocolate, pumpkin pie, espresso, or roasted fruit and serve immediately