Bourbon Whipped Cream
Our bourbon whipped cream is a sweet, boozy whipped topping that’s perfect for Fall themed desserts. Best of all, it only uses 4 ingredients!
Kim and I have always been huge fans of homemade whipped creams and toppings. In fact, we have a few of them on the website.
Like our maple whipped cream, featuring real maple syrup in the recipe. So, it should come as no surprise that today, we’re adding a bourbon whipped cream.
Now, it does contain alcohol. If that bothers you, then check out the tips section for an alternative ingredient.
Once the recipe is done, it can be used as a topping for all sorts of desserts and drinks. Like pies, cobblers, and coffees.
How to make bourbon whipped cream from scratch:
First, grab a large mixing bowl and hand mixer, or use your stand mixer. Either way, you’ll need to use the whisk attachment. Next, combine the heavy cream and powdered sugar on low speed for about 3-minutes.
Once the sugar has completely dissolved, increase the speed to medium and continue mixing the ingredients for about 6-minutes.
Then, add in the vanilla extract and bourbon. Let the ingredients whip for another 2-minutes until stiff peaks form.
Last, serve the whipped cream or store it in your fridge, in a sealed container, for up to 3-days.
That’s it, your bourbon whipped cream recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
Recipe Tips:
- For people who’d rather not use bourbon, consider using a bourbon extract. It’s only about 5.00 USD for a small bottle.
- However, I would recommend only adding 1-tsp. (not a tablespoon) of the extract to start. Whisk and then taste the heavy cream base to see if you need to add more of the extract.
- While chilling your mixing bowl isn’t required to make a homemade whipped topping, it may speed up the whipping process.
- You can also freeze this whipped cream. When properly stored, in your freezer, it will hold for 2-3 months.
Other flavored whipped cream you may love:
Ingredients
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 to 3 tablespoons bourbon, depending on taste
- ½ teaspoon pure vanilla extract
Instructions
- Add heavy whipping cream and powdered sugar to the bowl of a stand mixer or hand mixer with whisk attachment. 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.1 cup heavy cream¼ cup powdered sugar
- 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.
- Pour in the bourbon and vanilla, and continue to mix another 1-3 minutes until stiff peaks form. Start with less bourbon and add more only if desired. Too much causes the whipped cream not to set up.1 to 3 tablespoons bourbon½ teaspoon pure vanilla extract
- Serve immediately, and store any leftover whipped cream in the refrigerator for up to 3 days.
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! 🙂