Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Whipping Cream |
| ⅓ cup | Icing Sugar |
| 1 tablespoon | Vanilla Extract |
| 2 tablespoons | Brandy |
| 2 tablespoons | Frangelico Liqueur |
| ¼ cup | Sour Cream |
Servings: 15
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.