In the cuisines of the old Ottoman Empire, tulumba is a well-liked dessert. It is a syrup-drenched fried pastry.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons white sugar
- 1 ½ tablespoons premium bourbon
Instructions
- In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.
Reviews
I made a half recipe and it was perfect! Thank you!
I tried reducing the bourbon by cooking it on the stove top first. This way, the whip cream will hold its form better. It is difficult to do as it evaporates very quickly. It finally came together but I could not taste the bourbon When added to the whip cream. I made it again Without cooking the bourbon and added the bourbon to the whip cream. These two flavors do not exactly complement one another. It’s like dipping a chocolate bar into bourbon. To separate flavors. I will not make us again.
I made this to go with bourbon peach upside down cake and it was the perfect complement for it. It’s delicious!
made half recipe, was great over pecan pie.
Try this on your sweet potato pie!
perfect with a pumpkin pie or all recipes pumpkin casserole and garnished with a little bit of cinnamon for looks. a recipe to impress, and I was worried that there wasn’t going to be enough bourbon but it is absolutely perfect
Will definitely make again. I used confectioners sugar instead of granulated and added a splash of vanilla. Added the bourbon while it was whipping. Delicious!
I didn’t have any bourbon on hand, so I used Irish Cream Liqueur. It turned out great and it was super relish on top of my. Warm peach cobbler.
DANGEROUS for a bourbon lover! I made this to go on a Run for the Roses pie for Derby day, and it did NOT disappoint.
This whip cream turned out delicious!! Instead of using bourbon I used a tablespoon of vanilla. I definitely recommend making this recipe!!!!
No changes .. used Maker’s Mark and it is absolutely FABULOUS!!!! OMG, I can’t wait to share with my family & friends.
worked well, easy to make
I used cinnamon whiskey and used it on apple pie
This is phenomenal! Sweet, but with the tangy kick of Bourbon! It’s a hit!
This was phenomenal! I used maple bourbon and will never try anything else…it was sooo good! I cut the bourbon back to 1T, but it still packed a punch. I put it on the pumpkin pie, but we found 100 other uses for it….on top of coffee, hot cocoa, apple pie, etc. It is truly awesome. Will be a staple at Thanksgiving and Christmas.
At the store the other day, I meant to just get heavy cream but had grabbed heavy whipping cream instead. Best mistake of my life!!
Was very good,but of course doesn’t hold a whipped form due to the alcohol… So,I doubled the amount of bourbon and reduced it by about 1/2 to 2/3 in a small saucepan, allowed it to cool, then added that to the cream & sugar and whipped. It worked! Had the bourbon taste & my cream didn’t fall.
Definitely with everybody else, 1 tablespoon bourbon is good enough. Doubled this recipe, and used Vanilla Sugar. Brought it to accompany some peach pie somebody else was bringing at a weekly gathering. The bowl was nearly licked clean. SOO GOOD.
This is amazinggggg. I used heavy whipping cream and Jameson Whiskey. I could skip the “dessert” and just eat the bowl of whipped cream.
Love this! I dropped the bourbon down a tad to 1 Tbl as well, and the hint was just enough for my coconut cream pie!
The bourbon flavor is subtle but it’s there. And so good on homemade pumpkin pie. Next, I’m going to spoon some into my coffee. Wouldn’t you?