Maraschino Cream
A simple and elegant dessert topping or filling made with whipped cream and maraschino liqueur.
Ingredients
- 1 cup Heavy Cream (For best results, use cold heavy cream.)
- 2 tablespoons Powdered Sugar (Adjust to taste.)
- 2 tablespoons Maraschino Liqueur (Adjust to taste. Can substitute with maraschino cherry juice for a non-alcoholic version.)
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Instructions
- 1Place the mixing bowl and whisk attachment (or beaters) in the freezer for at least 15 minutes. This helps the cream whip up faster and hold its shape better.
- 2Pour the cold heavy cream into the chilled bowl. Using the whisk or electric mixer, begin whipping the cream on medium speed. As the cream starts to thicken, gradually add the powdered sugar. Continue whipping until soft peaks form. Be careful not to overwhip.
- 3Gently fold in the maraschino liqueur until just combined. Do not overmix, as this can deflate the whipped cream.
- 4Serve immediately or chill for later use. Store in an airtight container in the refrigerator.
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