|2 cups||Whipping Cream|
|⅓ cup||Icing Sugar|
|1 tablespoon||Vanilla Extract|
|2 tablespoons||Frangelico Liqueur|
|¼ cup||Sour Cream|
Chill beaters and a medium bowl until very cold. Place all ingredients in bowl; beat with an electric mixer on medium-high speed until soft, loose peaks form, 3 - 4 minutes. The cream should have a slightly runny, cloud-like consistency that softly drapes over the bread pudding. Do not overbeat. Cover tightly and refrigerate until served.
From The Gazette, 91/04/03.
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