Bourbon Whipped Cream

5 minutes


  • 1 Cup Heavy Cream
  • 1/4 Cup Powdered Sugar, (or Confectioner’s sugar)
  • 1- 3 Tablespoons Bourbon, depending on taste
  • ½ Teaspoon Vanilla Extract


Add heavy whipping cream and powdered sugar to the bowl of a stand mixer or hand mixer with whisk attachment. Use the whisk attachment, and beat on low speed for 2-3 minutes until the sugar has dissolved and is incorporated into the heavy cream.

Next, increase the speed to medium for an additional 5-7 minutes or until the whipped cream begins to form soft peaks. Turn off the mixer.

Pour in the bourbon and vanilla, and continue to mix another 1-3 minutes until stiff peaks form.

Serve immediately, and store any leftover whipped cream in the refrigerator for up to 3 days.

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