Step 1

Add heavy whipping cream and powdered sugar to the bowl of a stand mixer. Use the whisk attachment, and beat on low speed for 2-3 minutes until the sugar has dissolved and is incorporated into the heavy cream.

Step 2

Next, increase the speed to medium for an additional 5-7 minutes or until the whipped cream begins to form soft peaks. Turn off the mixer.

Step 3

Pour in the amaretto liqueur, and continue to mix another 1-3 minutes until stiff peaks form.

Step 4

Serve immediately, and store any leftover whipped cream in the refrigerator for up to 3 days.