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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.

Pour the very cold heavy cream into the chilled mixing bowl.

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.

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.

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.

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.


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.

Pour the very cold heavy cream into the chilled mixing bowl.

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.

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.

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.

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.
