Angostura Whipped Cream — Lightly sweetened whipped cream perfumed with aromatic bitters — a Trinidadian topping for hot chocolate, pies, and coffee

Angostura Whipped Cream

Lightly sweetened whipped cream perfumed with aromatic bitters — a Trinidadian topping for hot chocolate, pies, and coffee

Number of people

Ingredients

  • 6-8 dashesAngostura Aromatic Bitters
    Substitute: Peychaud's for a pinker, anise-forward variation
  • 1 cupHeavy Cream
    Very cold — chill the bowl and whisk first
    Substitute: Double cream (UK) works identically
  • 1/2 tspVanilla Extract
    Pure vanilla, not imitation
    Substitute: Scraped vanilla bean for a premium version
  • 2 tbspPowdered Sugar
    Sifted to avoid lumps
    Substitute: Caster sugar acceptable; dissolves slightly slower

Instructions

  1. Chill a metal mixing bowl and whisk in the freezer for 10 minutes

    Cold equipment speeds whipping and produces a more stable cream

  2. Pour cold heavy cream into the chilled bowl and begin whipping at medium speed
  3. 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

  4. Add 6-8 dashes of Angostura Aromatic Bitters and 1/2 tsp vanilla extract

    Start with 6 dashes; add the rest after tasting

  5. 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

  6. Spoon or pipe onto hot chocolate, pumpkin pie, espresso, or roasted fruit and serve immediately

Technique Notes

Whip cold heavy cream with powdered sugar to soft peaks, add Angostura and vanilla, whip to medium peaks — stop just before stiff

Why the Angostura Whipped Cream Works

House of Angostura has long promoted its bitters as a kitchen ingredient, and a few dashes in fresh whipped cream is the usual entry point. The bitters add clove, cinnamon and gentian notes that read as spiced rather than bitter at whipped-cream volumes, and the tint turns a pale pink-brown that looks deliberate on hot chocolate, pumpkin pie or espresso. It is the cheapest, fastest demonstration of why aromatic bitters belong in a kitchen as well as a bar.

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