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Bourbon whipped cream (PRINTABLE Recipe CARD)

Take your whipped cream to the next level with this delicious bourbon whipped cream. comfortingly creamy and easy to whip up under 5 minutes, it makes for the perfect topping for anything from pies to cobbler and cake.
With the perfect balance of flavours this not too sweet, whipped cream is great for piping or just scooping onto your favourite dessert or beverage.
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 927 kcal


  • An electric or stand mixer (or balloon mixer)
  • A large bowl
  • sifter for the powdered sugar.
  • Measuring cups and spoons or a kitchen scale


  • 1 cup/250ml cold whipping cream see note 1
  • 1 tbsp/ 15g powdered sugar see note 2
  • 2 tbsp/ 30ml Bourbon see note 3
  • ½ tsp teaspoon vanilla extract


  • Chill the bowl in the refrigerator for about 10 minutes before using See note 4
  • Add the cold whipping cream, sifted powdered sugar, Borbon and vanilla extract to the cold whipping cream.
  • If you are using a stand or electric mixer, turn it on to a low setting to start beating.
  • As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency.
  • For soft peaks, beat for about 3 minutes on medium speed. The cream will be thick enough to hold its shape in soft billowy peaks. This consistency is perfect for scooping over crepes, coffee, mousse or pies. Also, a great consistency for filling and spreading over cakes.
  • For stiff peaks: The beaters or whisk leaves distinct tracks/lines in the cream while beating.  You will also notice stiff peaks when the beaters are lifted off the cream. The firm consistency makes stiffly beaten cream perfect for decorative piping. The piped cream holds it shape with the defined and decorative piping
  • Stop beating the cream immediately as it reaches this stage. Over beating beyond this stage will cause the cream to separate into liquid and curdled solid pieces.
  • Use the cream shortly after whipping: Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
  • Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.


  1. Use the cream straight out of the refrigerator: The fat in cold cream helps trap the air bubbles making it light and fluffy. If it gets too warm, the fat melts and the air escapes.
  2. The small amount of corn starch present in powdered sugar discourages weeping that usually occurs when whipped cream stands longer than a few hours.
  3. Any Bourbon will work for this recipe, it doesn’t have to be a specific brand.
  4. Place your mixing bowl in the refrigerator for about 10 minutes before using. If you do forget or do not have time to chill the bowl: simply set the bowl with the cream into a larger bowl filled with ice cubes to retain the cold temperature.


1 cup/250ml: 927calories,55g total fat, 37g carbohydrates, 5g protein, 30g sugar, 326mg cholesterol