Whipped cream has always been one of my favorite dessert toppings, and with cake and pie season in full swing, there will be lots of occasions that call for whipped cream (whether you’re alone or with family and friends).
This whipped cream is made with whiskey (or bourbon), and is flavored with a little vanilla and cinnamon. It’ll definitely give a little kick to berries or any dessert.
Why you should make Whiskey Whipped Cream
- It’s got the traditional flavors of Fall: making it perfectly on theme for this time of year
- It’s easy to make: If you have a hand mixer or stand mixer, this whipped cream comes together in about 5 minutes!
- It tastes great on a variety of Fall and other holiday desserts: Eat this on apple cake, pumpkin pies, or on ice cream, if that’s your jam!
- Booze: …Need I say more?
What Ingredients Do I Need To Make Whiskey Whipped Cream?
- Heavy Cream
- Whiskey (or, really, any alcohol of your choice)
- Confectioners sugar
How Do I Make Whiskey Whipped Cream?
I swear it’s easier than getting out of going to Thanksgiving this year:
- Combine all ingredients in a large mixing bowl
- Turn your hand or stand mixer on low-medium speed for about 1 minute. Then slowly turn up speed and continue to whip ingredients until stiff peaks form
- Serve (…See! I told you!)
Choosing Your Whiskey
You can use whatever kind of whiskey you like. I have actually made this recipe with both bourbon and scotch. I really liked them both, it just depends on the flavor you’re going for. Bourbon tends to have a slightly sweeter flavor, while scotch can be a bit more savory. I personally like to choose something with a bit more of a smoky flavor as well, which can add an interesting dimension to the fall spices in your desserts this time of year.
What Sugar should I use?
To make this recipe, I would recommend either using granulated white sugar or confectioners sugar. That said, this recipe is specifically proportioned for confectioners’ sugar.
If you decide to use granulated sugar instead, be sure to only use HALF the amount of sugar in the recipe to start, and once the cream is whipped, feel free to stir in more as you like.
If you try to use a thicker grain than granulated or confectioners sugar, the granules will not properly integrate with the whipped cream and you’ll have pockets of bland whipped cream and weird grains of sugar, but if you like the texture of sand in your whipped cream, go for it!
Whipping Cream or Heavy Cream?
Great question. It makes sense that you would buy the cream that specifically says it’s for whipped cream, right? But, it seems that marketers have misled us yet again (as a marketer, I apologize on their behalf)! The best cream to use for whipped cream is actually HEAVY cream. Heavy cream, because of it’s higher fat content, will hold up longer and will whip even better than whipping cream. That said, if you only have whipping cream, you can use it for this recipe as well instead.
No matter what cream you decide to use, be sure that it is very cold before you whip it (like fresh out of the refrigerator), this will help the fat coagulate better (what a gross word, right?) and will help you get whipped cream with less effort.
What Can I Eat This Whipped Cream With?
Drunken Whipped Cream with Bourbon & Vanilla goes great on a variety of fall and winter treats. Try it on:
- Sweet potato pie
- Pumpkin pie
- Apple pie
- Chocolate cake
- Chocolate mousse
- Spice cake
- 1 cup heavy cream
- 2 tablespoons whiskey (or your favorite kind of spirit)
- 6 tablespoons of confectioners sugar (sifted)
- 1 teaspoon vanilla
- 1 teaspoon of ground cinnamon
- Assemble ingredients. Combine all ingredients in a large mixing bowl.
- Mix. Turn your hand or stand mixer on low-medium speed for about 1 minute. Then slowly turn up speed and continue to whip ingredients until stiff peaks form.
- Serve immediately or within 12 hours (stays good in refrigerator up to 2-3 days, but is best when served same-day)
Whipping time may vary based on speed of your mixer and desired stiffness.
Do not over whip (past the point that whipped cream has started to form stiff peaks, as cream will start to curdle and separate). If this happens, add additional heavy cream 1 tablespoon at a time and whisk gently until whipped cream has come back together.
Heavy Cream will yield best results when whipped while very cold.