Bourbon Whipped Cream

In just a few minutes, you can whip up a batch of Bourbon Whipped Cream using 4 basic ingredients. This recipe enhances regular whipped cream to create a delightful boozy treat that is a sophisticated topping for desserts, coffee, and cocktails!

Why You'll Love This Recipe

Easy to Make - You only need 4 common ingredients - heavy cream, powdered sugar, bourbon, and vanilla - and it takes just a few minutes to whip up. The simplicity makes this recipe very approachable.

Fun Flavor Twist - The bourbon gives the whipped cream nice hints of oak and caramel that enhances a variety of recipes. It the ordinary into something special.

Customizable - Don't like bourbon? You can use rum, Kahlua, amaretto, or any liquor you want. Want it boozier? Add more bourbon.

Key Ingredients

• Heavy Whipping Cream - Look for heavy cream with at least 36% milk fat. This higher fat content allows the cream to whip up into silky, billowy peaks. Do not substitute lighter creams or milk.
• Bourbon - Use a high-quality bourbon that you enjoy drinking. Since this isn't a cooked recipe, and the ingredients are simple, you want to add the best flavor possible. 
• Sugar - Powdered sugar sweetens the topping and can be adjusted to suit your preference. You can also use an equal amount of granulated sugar if you prefer.
• Vanilla - Vanilla adds depth to the flavor of this recipe. Use pure vanilla extract for the best flavor.

Whipping Cream vs. Heavy Cream

The main difference between whipping cream and heavy cream is that heavy cream has a higher fat content, which allows it to whip up thicker and hold its shape better.

Heavy cream contains at least 36% milk fat, which allows it to whip up thick and billowy. It also produces a richer, creamier texture with a more luxurious mouthfeel. 

Lighter whipping creams, which contain 30-32% milk fat, may whip up initially, but the end result is a softer whipped cream that melts and loses structure faster. 

So when you are making whipped cream be sure to use the higher-fat option for the best texture and richness.

According to the USDA, dairy products should be consumed within a week of opening. For proper whipped cream storage, keep it in the refrigerator below 40°F (4°C) and use it by the expiration date on the carton. 

How to Make Bourbon Whipped Cream

1) Combine Ingredients

• In a large mixing bowl, whisk together the cold heavy cream, bourbon, sugar, and vanilla until blended.
• Be sure your cream is thoroughly chilled before starting.

2) Whip Cream

• Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream mixture on high speed for 2-3 minutes. 
• The mixture will become frothy and eventually form peaks when the beaters are lifted.
• Use immediately, or refrigerate in a sealed container for up to a day.

Expert Tips

• Chill Everything Thoroughly - Make sure your cream, large bowl, and beaters are very cold before whipping. Starting with cold ingredients helps whip air into the cream.
• Adjust to Taste ​- Use anywhere from 1-3 tablespoons of bourbon depending on how much flavor you want. Consider the flavors of what you are serving it with when deciding if you need more or less bourbon
• Watch for Soft Peaks - Lift the beaters periodically to check for consistency. When soft peaks form (the tips will curl) it is ready for use spooning onto desserts and treats.
• Do Not Overbeat ​- Continue beating until stiff peaks form if you want to pipe the cream. This is where the peaks stand straight up when you lift the beaters. But be careful not to overbeat or it will turn into butter.
• Alcohol-Free - For the flavor of bourbon without any alcohol, try using a splash of bourbon extract.  
• For a fun twist, combine this recipe with Cinnamon Cream or Caramel Cream!
• Bourbon whipped cream is also delicious when sweetened with maple syrup instead of sugar.

What to Serve it With

Get creative with all the sweet and savory ways to use your homemade bourbon cream. With its sweet vanilla and oaky bourbon notes, this is the perfect topping to add an extraordinary touch to many desserts and drinks!

• Top slices of pecan, sweet potato, or pumpkin pie.
• Add a dollop on top of spice cake, brownies, and bowls of praline ice cream.
• Scoop a spoonful onto Irish coffee, hot chocolate, or milkshakes.
• Use as a garnish for cocktails like Brandy Ice.
• Fill cream puffs or profiteroles.
• Pipe rosettes onto cupcakes or cheesecakes.
• Serve alongside poached pears or grilled peaches.
• Spread on crepes, French toast, and pancakes.
• Spoon dollops on top of cobblers or crisps.

Pro Tip: Combine this recipe with the Pumpkin Spice Whipped Cream recipe for a flavorful fall dessert topping!

Recipe FAQs

Can I make homemade whipped cream in advance?

Whipped cream is best made on the same day that it is served. But if you need to make it ahead of time just follow the directions of my Stabilized Whipped Cream recipe to extend the life by adding a little cream of tartar.

Can I freeze whipped cream?

Yes, you can freeze this recipe. It is best to put it in the freezer in the shape you want to serve it, so I recommend piping the cream into rosettes on parchment paper and flash-freezing before transferring it to a freezer-safe container.

Can I make whipped cream with different types of alcohol?

Yes, you can use your favorite alcohol to make boozy whipped cream! Some delicious choices include dark rum, Kahlua, and Amaretto.

How do I thicken soupy cream?

Over time your bourbon whipped cream recipe will lose its texture. Simply re-whip the leftovers to thicken it back up.

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