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 cream, ¼ 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 bourbon, ½ teaspoon pure vanilla extract
Serve immediately, and store any leftover whipped cream in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1-ounce (2-tablespoons) of the bourbon whipped cream. Actual calories will vary.*For more information and tips, please refer to the post.