Decadent Bourbon Whipped Cream Recipe Is Happiness On a Spoon (4 Ingredients, 5 Minutes) by Elisa Schmitz
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Bourbon is a delicious ingredient in so many recipes. Just check out all these delicious bourbon dessert recipes! But this easy bourbon whipped cream recipe just may be my very favorite. This decadent bourbon whipped cream is actually a dessert on its own, but you'll want to put it on everything. It's happiness on a spoon!
My sister-in-law Kim recently came to visit and she shared this incredibly easy and delicious bourbon whipped cream recipe with me. We made it together using both heavy whipping cream and non-dairy whipping cream, and both versions were equally delicious (though the heavy whipping cream made for a denser, thicker dessert cream). I've made this yummy recipe several times since then and tweaked it to make it even more flavorful (my taste-tester husband says this is the best version yet)!
This gluten-free whipped cream treat is so easy to make and only requires four ingredients: heavy whipping cream, bourbon, light brown sugar and vanilla extract. Using an electric mixer, you beat the ingredients until stiff peaks form. Then you dive right in!
I served this delicious low-sodium whipped cream as a topping for my pecan pie dessert cups recipe and it was to-die-for. It would make a delicious addition to pies, cakes, cookies or ice cream. But, if you just want a bite of something truly blissful, it truly does stand on its own. So take a spoon to it and enjoy!
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 10
Ingredients
- 1 cup heavy whipping cream, cold
- 2 tablespoons bourbon
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
Here's how to make it:
- To the bowl of your electric mixer, add all the ingredients. (When I used the non-dairy cream (I used Silk brand Dairy-Free Heavy Whipping Cream Alternative), the peaks did not get as stiff but it was equally delicious.)
- Beat on medium to high speed until stiff peaks form, about 2 to 3 minutes. (I used an electric mixer, but you could try to make it without one by using a whisk and beating the ingredients rapidly until peaks form.)
- Serve over your favorite desserts or on its own with a spoon. (You can easily double this recipe and store it in the refrigerator until you're ready to use it.) Store any leftovers in an airtight container in the refrigerator.
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