Whiskey, cream and maple were pretty much made for each other. Much like tight pants and John Travolta, circa 1977. Combined, bourbon whipped cream is a silky, boozy treat that pairs well with just about any dessert that calls for whipping or ice cream. It marries particularly well an irish coffee, for that sweetened experience or maybe just a cup of hot chocolate for a little kick.
Recipe for ‘Bourbon Whipped Cream’
- 1 cup heavy cream
- 2 tablespoons bourbon whiskey
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
Place your mixing bowl and paddles (or beaters, if using an electric hand mixer) in the fridge. The colder you keep your tools and ingredients, the easier the whipped cream will form.
When ready to make the cream, pour the cream in the chilled bowl. Whip at high speed until soft peaks form in a stand mixer fitted with the paddle attachment. Be mindful not to overwhip, or you’ll end up with butter.
Add the bourbon whiskey, maple syrup, and vanilla.
Note: Refrigerate until ready to use. Whipped cream can be made up to 6 hours in advance and will keep for up to 2 days in the fridge, though it will start to lose some of its airiness the longer it sits.