Bourbon Whipped Cream
This bourbon whipped cream recipe is lightly sweet, fluffy, and flavored with just enough bourbon and vanilla. We love it on fall desserts and drinks because it adds a little something extra without being over the top.
It only takes four ingredients and about 10 minutes to make. Spoon it over pie, cobbler, cinnamon rolls, or ice cream, or add a generous dollop to coffee or hot chocolate. It’s so simple, but that warm bourbon flavor makes it so good.
Kim’s Tips for the Best Bourbon Whipped Cream
I recommend starting with 1 tablespoon of bourbon, then adding more 1 teaspoon at a time. Too much liquid can keep the whipped cream from reaching stiff peaks, so stop when the flavor and texture are where you want them.
For piping, whip the cream to stiff peaks and use it shortly before serving. It pipes well, but since it isn’t stabilized, it won’t hold its shape for hours.
Looking for more flavored toppings? Try my maple whipped cream, chocolate whipped cream, amaretto whipped cream, Irish cream whipped cream, or pumpkin spice whipped cream.
How to Make Bourbon Whipped Cream
Whip the cream and sugar: Add the cold heavy cream and powdered sugar to a large mixing bowl. Beat on low speed until the sugar is mixed in, then increase the speed to medium and keep whipping until soft peaks begin to form.
Add the bourbon and vanilla: Pour in the vanilla and 1 tablespoon of bourbon. Continue whipping until the cream reaches stiff peaks. When you lift the whisk, the peak should stand upright instead of folding over.
Taste and serve: For more bourbon flavor, add the rest 1 teaspoon at a time and mix briefly after each addition. Spoon or pipe the whipped cream over your favorite desserts and drinks, then serve it right away for the best texture.
How to Video
Ingredients
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 to 3 tablespoons bourbon, depending on taste
- ½ teaspoon vanilla extract
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Instructions
- Add the heavy cream and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment, or use a large bowl and hand mixer. Beat on low speed for 2 to 3 minutes, until the sugar dissolves and is fully incorporated.1 cup heavy cream¼ cup powdered sugar
- Increase the speed to medium and beat for 5 to 7 minutes, or until soft peaks form.
- Add the vanilla and 1 tablespoon of bourbon. Beat for another 1 to 3 minutes, until stiff peaks form.1 to 3 tablespoons bourbon½ teaspoon vanilla extract
- For a stronger bourbon flavor, add the remaining bourbon 1 teaspoon at a time, mixing briefly after each addition. Adding too much at once may keep the whipped cream from holding stiff peaks.
- Serve immediately, or cover and refrigerate for up to 3 days.
Notes
- Make sure the heavy cream is cold. Chilling the bowl and whisk is optional, but it may help the cream whip faster.
- For bourbon-flavored extract, start with 1 teaspoon and add more to taste. Check the label if you need an alcohol-free option.
- The whipped cream pipes well at stiff peaks, but it isn’t stabilized and should be served shortly after piping. It doesn’t hold its shape when it starts to come to room temp.
- To freeze, pipe or spoon small dollops onto a parchment-lined baking sheet. Freeze until firm, then transfer them to a freezer-safe container for up to 2 to 3 months.
- The recipe makes about 2 cups, or sixteen 2-tablespoon servings.
I am looking to make this as a topping for my cinnamon buns. Can someone please tell me if this pipes well? Thank you.
Hi Anj!
If the whipped cream is prepared to stiff peaks, it pipes well. It was piped into the glasses in the photos. Since the whipped cream isn’t stabilized, it isn’t going to hold it’s shape for very long. I’d recommend serving the cinnamon buns immediately so the whipped cream doesn’t lose its shape. Hope that helps! 🙂
Is the reason that this whipped cream can last for 2-3 months in the freezer due to the alcohol included? I noticed some of your other whipped cream recipes aren’t best-kept after ~5-7 days in the fridge.
Are there any other of your whipped cream or simple syrup recipes that last longer durations in the freezer (1+ months)?
Thanks in advance!
Hi Austin!
Thanks so much for asking! Any of our whipped cream recipes may be frozen for up to 2-3 months (freeze them in small dollops on a baking sheet with parchment paper), and they stay fresh in the fridge for about 3 days before separation begins. Most of the whipped cream recipes were written a while back, and we need to give them an update to include additional information. This is something we’ll add when they’re updated.
The same goes for the simple syrup recipes. There are several that need some updated information. They’ll last about a week in the fridge and 4-6 months in ice trays in freezer. Or, make ice cubes and transfer those cubes to a large bag or container. Hope this helps! Have a great evening!
@Kimberly, fantastic. Thank you!
You’re welcome!
2-3 tablespoons of bourbon made the cream flat and sludge like. Unusable.
Hi Kate!
So sorry this didn’t work out for you. The recipe states to use 1-3 tablespoons that way you’ll get the desired consistency. Sometimes 2-3 is too much depending on the brand of ingredients used. We hope you’ll have better luck with a similar recipe. Have a great day! 🙂