Brown Sugar and Bourbon Cream
Recipe type: Dessert
Cuisine: Southern
Serves: 3 cups
  • 1cup heavy cream
  • ½cup sour cream
  • ½cup packed light brown sugar
  • ⅛teaspoon table salt
  • 2teaspoons bourbon
  1. In bowl of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or twice during chilling to ensure that sugar dissolves.
  2. When ready to serve Pumpkin Gooey Butter Cake, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer. Spoon cream on individual slices of the Pumpkin Butter Cake.
I added ¼ tsp of dried ginger to the topping to give this a bit more spice. Additionally, I prefer to not have my butter cake not so sweet. So rather than use the entire 1-lb of powdered sugar, I used ⅞ of the bag (I just eyeball it
Recipe by ENOFYLZ Wine Blog at