Grand Marnier Cream Recipe

How to make it

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• chill the cream you'll be using for at least a day, and freeze your mixing bowl(note that this should be a slender bowl that can hold twice the volume of cream you are using) and whisk(s), detach them from your machine if necessary, for 45 minutes or longer.
• In a larger bowl(I'm told most good stand mixers come with an ice attachment for this reason among others, I should invest in one some day) create an ice bath, or you could take advantage of the freezing weather and do this all outside. It is important to whip the cream in a cold place.
• Begin whisking at a slow pace, until bubbles form, should be about 30 seconds in.
• After the bubbles form increase your speed to medium, if you aren't using a stand mixer remember to mover the bowl around and use a spatula to get the cream off the edge of the bowl.
• Soon it will become soft billowy and your whisk will leave a bit of a trail, this is when you add your flavours, in this case the Grand Marnier, if you plan to make it sweet do so now but remember to use no more than 2 tea spoons of flavouring per 3 cups of cream.
• Keep whisking until desired consistency is reached, for my purposes, since its a garnish, we want to form stiff peaks, so we'll have to be careful not to over beat or we'll get butter instead, so keep an eye on the colour and whisk in a little more cream if it starts to turn even a little yellowish, especially if you're using a mixer(if it curdles on you though its become butter and you can't bring it back, so just finish making butter and try again later). Of course if you want you could take the cream you want out once its to your desired consistency and continue beating to create a nice grand marnier butter to use for cooking a duck a la orange perhaps, just don't use to much on your toast before work because it'll still have 85% of the alcohol after being refrigerated unless you cook it out, and I'm not sure the boss would buy spiked butter as an excuse for showing up drunk.