Bourbon Whipped Cream
By America's Test KitchenPublished on August 22, 2013
Time
6 minutes
Yield
Makes about 2 cups
Ingredients
1 cup heavy cream, chilled2 tablespoons bourbon 1 ½ tablespoons light brown sugar ½ teaspoon vanilla extract
Before You Begin
Keep the heavy cream cold until you start whipping.
Instructions
- Using stand mixer fitted with whisk, mix all ingredients together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.
Time
6 minutesYield
Makes about 2 cupsIngredients
1 cup heavy cream, chilled
2 tablespoons bourbon
1 ½ tablespoons light brown sugar
½ teaspoon vanilla extract
Ingredients
1 cup heavy cream, chilled
2 tablespoons bourbon
1 ½ tablespoons light brown sugar
½ teaspoon vanilla extract
Ingredients
1 cup heavy cream, chilled
2 tablespoons bourbon
1 ½ tablespoons light brown sugar
½ teaspoon vanilla extract
Why This Recipe Works
It was important not to overwhip our Bourbon Whipped Cream. If we whipped the cream too long, it curdled and separated—or turned to butter. For longer storage, we found that placing the whipped cream in a wire-mesh strainer set over a mixing bowl works best. This allows any seepage to drip away from the whipped cream. This recipe was updated in March of 2025.
Before You Begin
Keep the heavy cream cold until you start whipping.
Instructions
- Using stand mixer fitted with whisk, mix all ingredients together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.
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