Brown Sugar Whipped Cream
- 1 cup (240 grams) heavy whipping cream
- ¼ cup (55 grams) firmly packed brown sugar
- ¼ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream, brown sugar, and salt at high speed until stiff peaks form, 2 to 3 minutes. Cover and refrigerate for up to 24 hours.
Recipe by Bake from Scratch at https://bakefromscratch.com/pumpkin-pie-with-goat-cheese-crust/
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