Bourbon Vanilla Whipped Cream
Bourbon Vanilla Whipped Cream
Ingredients
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
Instructions
- 1
Ensure your heavy cream, mixing bowl, and whisk attachment (if using a stand mixer) are very cold. You can place the bowl and whisk in the freezer for 10-15 minutes before starting.
⏱️ 2 min
- 2
Pour the very cold heavy cream into the chilled mixing bowl.
⏱️ 1 min
- 3
Using an electric mixer (stand mixer with whisk attachment or hand mixer), begin whipping the cream on medium-low speed. Gradually increase the speed to medium-high.
⏱️ 2 min
- 4
Once the cream starts to thicken and soft peaks begin to form (this usually takes 2-3 minutes), slowly add the powdered sugar, bourbon, and vanilla extract.
⏱️ 2 min
- 5
Continue whipping on medium-high speed until stiff peaks form. Be careful not to over-whip, or the cream will become grainy and eventually turn into butter.
⏱️ 3 min
- 6
Serve immediately or cover and refrigerate for up to 24 hours. If refrigerated, give it a quick whisk by hand before serving if it has deflated slightly.
Kitchen Tools
Nutrition Facts (per serving)
Bourbon Vanilla Whipped Cream
Ingredients
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
Instructions
- 1
Ensure your heavy cream, mixing bowl, and whisk attachment (if using a stand mixer) are very cold. You can place the bowl and whisk in the freezer for 10-15 minutes before starting.
⏱️ 2 min - 2
Pour the very cold heavy cream into the chilled mixing bowl.
⏱️ 1 min - 3
Using an electric mixer (stand mixer with whisk attachment or hand mixer), begin whipping the cream on medium-low speed. Gradually increase the speed to medium-high.
⏱️ 2 min - 4
Once the cream starts to thicken and soft peaks begin to form (this usually takes 2-3 minutes), slowly add the powdered sugar, bourbon, and vanilla extract.
⏱️ 2 min - 5
Continue whipping on medium-high speed until stiff peaks form. Be careful not to over-whip, or the cream will become grainy and eventually turn into butter.
⏱️ 3 min - 6
Serve immediately or cover and refrigerate for up to 24 hours. If refrigerated, give it a quick whisk by hand before serving if it has deflated slightly.