For this batch, I chose to use the Bourbon Cream from Buffalo Trace Distillery, but there are a handful of other bourbon cream options out there to choose from if you feel like experimenting! I think this whipped cream is best when served right after you make it, but you can also make it ahead of time and keep it in a sealed container in the fridge for a day or two. After that, it can get a little watery, so best to make a new batch.
Please note that the Bourbon Cream contains alcohol, so this recipe is 21+ only. Sorry kids, looks like it's Cool Whip for you.
Bourbon Cream Infused Whipped Cream
- 1 c. Heavy whipping cream (cold)
- 4 Tbsp. Bourbon Cream
- 3 Tbsp. sugar*
*Some whipped cream recipes call for powdered sugar. I don't usually keep that on hand so I've never tried it, and I've found that I like whipped cream made with regular sugar just fine. I'm sure you could substitute it in if you like!
1 Add all ingredients to a mixing bowl and use a hand-held mixer or a stand mixer to beat on high until the cream becomes fluffy and starts to hold its shape (about 3 minutes)
2 Serve immediately, or store in a sealed container in the fridge for up to two days