Martha Stewart Calvados Cream

Martha Stewart Calvados cream turns cold heavy cream, confectioners' sugar and Calvados into a soft, spoonable whipped topping in 5 minutes. Save this few ingredients dessert topping for Thanksgiving, Christmas or a cozy fall dinner party, because it comes together in one bowl with no cooking.

Start with very cold heavy cream, since it whips faster and holds its shape better than cream that has warmed up. Warm cream stays loose and runny, so the topping slides right off the pudding.

Martha stirs the Calvados in after the cream has already reached soft peaks, which keeps the alcohol from thinning it while it whips. A single tablespoon of confectioners' sugar sweetens it just enough, so the apple brandy flavor stays in front.

Martha Stewart Calvados Cream

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking timeminutes

Calories

140

kcal

Cold cream whips into soft, billowy peaks and then gets a splash of apple brandy for a lightly boozy, barely sweet finish. It goes on right away, so it stays light and airy.

Ingredients

• 1 cup cold heavy cream
  

• 1 tablespoon confectioners' sugar
  

• 2 tablespoons Calvados or other brandy
  

Directions

• Whip the cream: Pour 1 cup cold heavy cream into a chilled bowl and add 1 tablespoon confectioners' sugar. Whip until soft peaks form, which means the cream holds a gentle curl when you lift the whisk.
• Add the Calvados: Stir in 2 tablespoons Calvados or other brandy with a few gentle strokes. Stop as soon as it is blended, so the cream stays thick and fluffy.
• Serve right away: Spoon the cream onto the dessert as soon as it is mixed. It is best used immediately, because it loosens as it sits.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, KitchenAid 5-speed hand mixer. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of Calvados?

The recipe also calls for other brandy, so a regular brandy or cognac works in the same 2 tablespoons. For an alcohol-free version, try 1 teaspoon vanilla extract with a splash of apple cider.

Can I make Calvados cream ahead of time?

It is meant to be used immediately, since whipped cream starts to soften and weep as it sits. If you need a head start, chill the bowl and whisk now, then whip and stir in the Calvados just before serving.

How long does leftover Calvados cream keep?

It does not keep well, because the soft peaks lose their body within an hour or two. If you have a little left, cover it and refrigerate it for a few hours, then whisk it briefly to bring it back.

Can I whip the cream without a mixer?

Yes, a balloon whisk and a chilled metal bowl will do it in about 3 to 4 minutes of steady whisking. Soft peaks are all you need here, so you can stop early.

What is the most common mistake with whipped cream?

Overwhipping is the big one, because the cream turns grainy and starts to look like butter. Stop at soft peaks, and if it goes too far, whisk in a spoonful of fresh cream to smooth it out.