Maple Bourbon Whipped Cream
This sweet treat is like your favorite cozy sweater in cream form—soft, warming, and just a little sassy. Whether you’re a bourbon lover or just need a simple way to level up your dessert, this is it. Makes about 4 cups.
Equipment
- Stand Mixer (or Hand Mixer)
Ingredients
- 2 cups Alta Dena Heavy Whipping Cream cold
- 1 tablespoons real maple syrup I like the dark stuff for extra depth
- 1/2 cup powdered sugar
- 2 tablespoons bourbon a little bourbon goes a long way
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of fine sea salt
Instructions
Chill your tools
- Pop your large bowl (or stand mixer bowl) and whisk attachment into the fridge or freezer for about 10 minutes. Cold tools help the whip cream come together quickly and give you fluffier results.
Whip the cream
- Pour the heavy cream into the chilled bowl and start beating at low speed, increasing to medium-high until you reach soft peaks.
Add the good stuff
- Add the powdered sugar, drizzle in the maple syrup, bourbon, vanilla extract, and a pinch of salt. Beat again until medium peaks or even stiff peaks form, depending on your preference.
Taste + tweak
- Want it sweeter? Add more maple. Want it boozier? Go ahead—another splash of bourbon won’t hurt (your secret’s safe with me).
Serve or stash
- Use right away or store in the fridge, covered with plastic wrap, for up to 4 hours. If it loses a bit of volume, just give it a quick whisk before serving.
Notes
Store covered in the refrigerator for up to 5 days.
Nutrition
Serving: 0.25cupsCalories: 125kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 8mgPotassium: 34mgFiber: 0.03gSugar: 6gVitamin A: 438IUVitamin C: 0.2mgCalcium: 22mgIron: 0.04mg
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