Stick a metal mixing bowl & whisk & heavy cream in the freezer. Pull items out in about 20 minutes, before the cream freezes. Whisk 1 cup of cream until stiff peaks form (and yes, you can do this by hand, in a couple of minutes. You have more control over the whipping & are less likely to turn the cream to butter).
Whisk in 2 Tablespoons Real Vermont maple syrup, 1 Tablespoon good Bourbon or Tennessee Whiskey (I'm using Jack Daniels this year; traditionally I use Bulleit), & 1 teaspoon of good quality vanilla.
Plop a dollop of this on your store-bought pie, & no one will notice or care that it came from the freezer.
Whisk in 2 Tablespoons Real Vermont maple syrup, 1 Tablespoon good Bourbon or Tennessee Whiskey (I'm using Jack Daniels this year; traditionally I use Bulleit), & 1 teaspoon of good quality vanilla.
Plop a dollop of this on your store-bought pie, & no one will notice or care that it came from the freezer.
You'll never look longingly at those bottles of spray-booze whipped 'cream' again.
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