Step While the cake is cooling, make the whiskey whipped cream: Combine the heavy cream, powdered sugar, whiskey, and a pinch of salt in a large bowl.
Using an electric hand mixer or a stand mixer fitted with the whisk attachment, whip the cream until medium-to-stiff peaks form and it holds its shape. Do not over-whip. Step When the cake is completely cool, spread the whipped cream on top. Garnish with chopped nuts, coconut chips, or crushed gingersnaps. Note: If you refrigerate the assembled cake covered , allow it to soften at room temperature for 20 to 30 minutes before enjoying.
Joy Cho is a freelance writer, recipe developer, and pastry chef based in New York City. Recipe tested by Deena Prichep. Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from.
By choosing I Accept , you consent to our use of cookies and other tracking technologies. Pocket Flipboard Email. Step 4: In a medium bowl, whisk the flour, baking powder, and salt. More From Eater. Sign up for the Sign up for Eater's newsletter The freshest news from the food world every day Thanks for signing up! Check your inbox for a welcome email. Email required.
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This holiday season, Saffitz is going for a fuss-free and functional approach to baking, making slice-and-bake cookies that could easily be the star of any party. My strategy, then, is always to have something at the ready to take to someone else's holiday party, and that something is frozen cookie dough," Saffitz tells BAZAAR. Every holiday season, I make a few different kinds of dough, portion it out or form into logs, and store in the freezer.
Additionally, I keep a stack of biodegradable cookie boxes and some baker's string, so I can package up the cookies in a cute bundle and ensure easy transport. It's much more convenient than transporting a cake or pie.
I look like a holiday hero every time!
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