Mascarpone and Kosher Rye Whiskey Whipped Cream

If you are having pumpkin pie, you need a great whipped cream. Here mascarpone both sweetens and helps stabilize the cream (a huge help if you want to make it a little in advance). Kosher rye whiskey adds just the right butter and toffee notes to complement the pumpkin flavors. And it’s all even better sprinkled with nutmeg.

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Servings 2 cups (Dairy)

Ingredients

1 cup very cold heavy cream
1 tablespoon sugar or more to taste
1 tablespoon mascarpone
1 tablespoon rye whiskey see note
1 reaspoon vanilla extract
ground nutmeg for garnish optional

Instructions

Place the heavy cream in a mixing bowl and use an electric mixer on high speed to beat. Once it gains a little volume (after about 30 seconds), add the sugar, mascarpone, whiskey, and vanilla. Continue beating just until the mixture holds soft peaks. If needed, cover and refrigerate for a couple of hours before serving.

Notes

I used Catoctin Creek Roundstone Rye Whisky from Catoctin Creek Distillery in Purcellville, Virginia. They distribute in a few states outside Virginia and their spirits can be purchased online, but of course you can substitute bourbon or your preferred whiskey (or even rum).