In a small bowl, with an electric mixer on medium speed, beat cream, gradually adding 1 tablespoon of the sugar until stiff peaks form. Dissolve the remaining 2 tablespoons sugar in the coffee and pour it into 6 mugs. Stir about 2 tablespoons of whiskey into each mug and top evenly with the whipped cream. Serve immediately. Yield: 6 servings. Typed in MMformat by cjhartlin@email. Msn. Com