Bourbon Whipped Cream Recipe

Prep Time10

Total Time10

Servings: Servings

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 cream, ¼ 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 bourbon, ½ 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.

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.

Nutrition Facts

Bourbon Whipped Cream Recipe

Serving Size

2 tablespoons

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

0.2

Monounsaturated Fat

Cholesterol

Sodium

Potassium

Carbohydrates

Sugar

Protein

0.4

Vitamin A

219

Vitamin C

0.1

Calcium

Iron

0.02

* Percent Daily Values are based on a 2000 calorie diet.