How To Make Bourbon Infused Whipped cream

This bourbon whipped cream has a hint of alcohol that adds warmth and makes a sophisticated topping for pecan pies, coffee, trifle, French toast and so much more!

Creamy, light with a splash of vanilla creating the perfect balance of flavours.

Easy to make with only 4 ingredients, get ready to enjoy this elegant treat prepared in under 10 minutes.

Ingredients

This is your shopping list of ingredients, how they work in the recipe and alternatives if required

Cold Whipping cream: Use cold cream directly out of the refrigerator. The Cold temperature keeps the fat in the cream very cold while you’re whipping. This allows the fat to trap in air bubbles as it’s whipped. As a result, trapped air bubbles creates whipped cream which is light and fluffy. 1 cup/250ml cold whipping cream see note 1.

Powdered sugar: Powdered sugar with its fine powdery granules and cornflour contributes to the smooth creamy and stable texture of the whipped cream. 1 Tablespoon / 15g powdered sugar see note 2.

Bourbon: Any Bourbon will work for this recipe, it doesn’t have to be a specific brand. 2 Tablespoons / 30 ml Bourbon see note 3.

Vanilla extract: A subtle hint of vanilla extract enhances and balances the flavour of Bourbon used in the cream ½ teaspoon vanilla extract

Equipment

• An electric or stand mixer.
• If you do not have the above equipment, you can use a balloon whisk. Whipping the cream with a balloon whisk might take a few minutes longer compared to an electric or stand mixer.
• A large bowl, preferably metal or glass, which retains colder temperatures better than plastic.
• Sifter for the powdered sugar.
• Measuring cups and spoons or a kitchen scale

How to make Bourbon Whipped cream

You will find the complete and printable recipe card at the end of this post. Here are just the step-by-step instructions with pictures to help guide you.

1. Chill the bowl in the refrigerator for about 10 minutes before using.
2. Add the cold whipping cream, sifted powdered sugar, Bourbon and vanilla extract to the cold whipping cream.

3. If you are using a stand or electric mixer, turn it on to a low setting to start beating.

4. As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency.

5. 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.
6. 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
7. Stop beating the cream immediately as it reaches this stage. Overbeating beyond this stage will cause the cream to separate into liquid and curdled solid pieces.
8. 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.
9. 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.

Tips to create the perfect Bourbon Whipped cream

• Cold: This is one of my most important tips for a perfectly whipped cream: Cold cream and equipment used is the key to whipping up a bowl of light and fluffy cream. Place your glass or metal bowl in the refrigerator for about 10 minutes before adding the cold cream. 
• Use the cream straight out of the refrigerator: the fat in cream helps trap the air bubbles making it light and fluffy. If it gets too warm, the fat melts and the air escapes.
• Cream can be whipped in advance: Whipped cream can be made in advance. In fact, whipped cream can be stored for up to 3 days in a refrigerator. When it comes time to serve it, whip it for about a minute to reuse for frosting or piping.
• Use over room temperature or cold desserts: Pipe or spread the cream over desserts that are at room temperature or cold. Warm surfaces will melt the piped or spread whipped cream.

Serve with

• Piped over pecan and cashew pie.
• Scooped over coffee or your favourite beverage.
• Pumpkin pie
• Fresh seasonal fruit
• Cinnamon rolls
• French toast
• Trifle

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Dessert

Cuisine American

Servings 4 people

Calories 927 kcal

Equipment

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

Ingredients

  

• 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

Instructions

 

• 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.

Notes

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.

 

NUTRITIONAL FACTS

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