Bourbon Whipped Cream Recipe

Bourbon whipped cream on top of pecan pie.

5 from 1 vote

Bourbon Whipped Cream Recipe

Enter the realm of Bourbon Whipped Cream, where the sophistication of top-tier bourbon intertwines with the velvety allure of whipped cream. Whether cascading over desserts or relished by itself, its caramel undertones entwine seamlessly with the creamy indulgence, delivering an orchestra of flavors that beckons irresistibly.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: cups

Calories: 656kcal

Author: Aimee Mars

Equipment

Electric Mixer or Handheld Mixer

Ingredients

2 cups Heavy Whipping Cream
1/2 cup Powdered Sugar
3 tablespoons Bourbon
1 teaspoon Vanilla Extract

Instructions

Add the ingredients to a mixing bowl. Add the heavy cream, making sure it's cold, bourbon, vanilla, and powdered sugar to the bowl of an electric mixer.
Whip the mixture. Using a handheld or stand mixer fitted with a whisk attachment, start whipping the cream at low speed. Gradually increase to medium-high speed. Whip until the cream thickens and stiff peaks form. This should take a few minutes. Be careful not to over-whip the cream, which may result in a grainy texture.

Notes

Use cold ingredients. Ensure that both the heavy whipping cream and the bourbon are cold. Cold ingredients whip up better and result in a smoother texture.

Chill your equipment. Chill your mixing bowl and beaters (or whisk attachment) in the freezer for about 15 minutes before whipping the cream. Cold equipment helps the cream whip faster and hold its shape better.

Start by whipping at a moderate speed. Start whipping on low speed and gradually increase to medium-high as the cream thickens. Avoid whipping at high speed from the beginning, as this can lead to over-whipping and a grainy texture.

Don't overwhip. Be mindful not to over-whip the cream, which can result in a grainy texture. Stop whipping once you achieve stiff peaks.

Nutrition