I make whipped cream frequently, but this was the first time I added "real" alcohol, and it fell within 20 minutes. I put both the bowl and beaters in the freezer until cold. Then, I whip heavy whipping cream by hand mixer until stiff peaks form. I mix in sugar on a 1:3 or 1:6 ratio (depending on dessert) and add 1 Tbs flavoring per 1 cup cream. Generally, it stays in the fridge for a few days before falling, but when I added brandy, it fell within twenty minutes. I wasn't expecting it, since I have no trouble with Bailey's or Amaretto. Is this normal, or did I perhaps mess up somewhere else in the prep? I'd like another stab at making brandy snaps, but I'm nervous about fallen cream with all the work that goes into the cookies.