MAKES ABOUT 2½ CUPS
Refrigerating the mixture in step 1 gives the brown sugar time to dissolve. This whipped cream pairs well with Spiced Pumpkin Cheesecake or with any dessert that has lots of nuts, warm spices, or molasses, like gingerbread, pecan pie, or pumpkin pie.
|
1 |
cup heavy cream, chilled |
|
½ |
cup sour cream |
|
½ |
cup packed (3½ ounces) light brown sugar |
|
⅛ |
teaspoon salt |
1. Using stand mixer fitted with whisk, whip heavy cream, sour cream, sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve, at least 4 hours or up to 1 day, stirring once or twice during chilling to ensure that sugar dissolves.
2. Before serving, using stand mixer fitted with whisk, whip mixture on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.