Amaretto Whipped Cream Recipe (2024)

FAQs

How to make amaretto whipahol? ›

Watch for firm peaks (7 to 8 minutes).

If you take your whisk out of the cream, the peaks in the whipped cream will hold firmly but have slightly softened tips. This is typically the best stage to stop whipping and serve the cream.

Your basic recipe consists of heavy cream that is whipped with a hand or stand mixer, that's it. Variations include adding vanilla extract, sugar, various liqueurs, and flavoring extracts like hazelnut or mint. Okay, so you want to make this recipe but don't care for alcohol. Amaretto flavoring consists of almonds.

Start with a cold bowl and beaters (or a cold balloon whisk, if you're whipping by hand). It's the fat in cream that helps trap the air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes.

The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes well with a wide range of white spirits – vodka obviously but also the likes of tequila and gin, the Marsala Martini being a brilliant example.

Directions. Combine condensed milk, nonfat milk, almond extract, and cinnamon in a glass Mason jar; cover and shake well. Store in the refrigerator for up to 2 weeks. Shake before using, as condensed milk will settle to the bottom.

Making whipped cream seems easy enough, but if you beat cream too long, luscious, soft peaks can quickly turn into a grainy mess. If you catch it fast enough, you can simply fold in more un-whipped cream to fix an over-whipped nightmare.

What makes whipped cream "break"? The stable foam mixture made up of milk fat and tiny air pockets passes its peak of stability. Too much mixing causes the structure of the foam to break down, and allows the air to escape. At this point, you may feel like your whipped cream is ruined.

The next thing you've got a bowl of overwhipped cream. The good news is that you can rescue it with our handy tip. Simply add a tablespoon or two of cold milk to the cream and whisk again to return the cream to the perfect texture.

Unopened, it will remain good quality indefinitely. Once opened, you may refrigerate for better keeping. Consume within 4 to 5 years, as the flavors will start to fade.

What flavor makes amaretto? ›

Amaretto is a sweetened distilled spirit. It gets its character from steeped almonds, apricot pits (which have a distinct almond flavor), peach stones, or a mix of the three. Most producers are secretive about their recipes. But traditionally, the ingredients are steeped for anywhere between a week to several months.

Amaretto is a renowned almond-flavoured Italian liqueur with a history as rich and textured as its distinctive taste. Originating in the 16th century, the sweet, slightly bitter drink is derived from natural flavourings like almonds and apricot pits, enhanced with pure alcohol and sweeteners.

Chilling the heavy cream (ideally with a minimum of 35-40% fat content) is essential to get a creamy and airy whipped cream. Not doing so can cause the final mixture to fall flat and sad. You should also not start beating when the heavy cream is still warm.

Whip it slowly and in a controlled way. Don't over-whip it – once it just reaches stiff peaks, then stop. Over-whipped cream will first turn grainy and then to butter. Cream will roughly double in size when whipped.

It is also for this reason that you only want to use confectioner's sugar to sweeten the cream. Granulated sugar will not be touched by the whisk attachment, and will sit at the bottom of the bowl, undissolved. As with the hand mixer, try to use lower speeds with the stand mixer, so you get a more even whip.

Galliano Amaretto is flavoured by mixing the pure essence of bitter almonds with essential oils of geranium, rose and orris. The distillate is left to age for a few weeks to develop sweet, caramel and bitter aromas.

Traditional amaretto may have borrowed from this recipe, using brandy and burnt sugar along with almonds. Most higher-quality amaretto is now made with oil extracted from apricot pits, however, sometimes in an amalgam of various fruit essences.

Amaretto is a sweetened distilled spirit. It gets its character from steeped almonds, apricot pits (which have a distinct almond flavor), peach stones, or a mix of the three. Most producers are secretive about their recipes. But traditionally, the ingredients are steeped for anywhere between a week to several months.

You can drink amaretto straight by itself, or mix it with scotch, bourbon, rum, and other alcoholic drinks. Amaretto also mixes well with non-alcoholic drinks, like coffee, hot chocolate, and ginger beer. To drink amaretto straight, pour it over ice. Add a squeeze of lemon or lime for extra flavor.