Rum-Spiked Whipped Cream
More From Oxmoor House
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 2 tablespoons light rum
- 1 tablespoon coconut extract
- Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, rum, and coconut extract, beating until soft peaks form.
- Tip: The unusually short cook time is key to this dessert's frothy texture. It will not set up to be a firm cheesecake.
Only you will be able to view, print, and edit this note.Add Note