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Bourbon Whipped Cream

Elizabeth Heiskell

Chef notes

I could live off of whipped cream. In the South, we love to guild the lily (taking something perfectly delicious and adding even more to it). This recipe is a prime example of guild-ing the lily. Putting bourbon in unexpected places is always a welcomed surprise.

Technique tip: Do not overwhip the cream or you will end up with bourbon butter, not bourbon whipped cream. If making the day before, mix until very soft peaks form. Then whisk by hand to re-fluff the cream before serving.

Swap option: You may use orange liqueur instead of bourbon or leave the booze out all together.


  • 2 cups heavy cream
  • 6 tablespoons powdered sugar
  • 2 tablespoons bourbon
  • 2 teaspoon pure vanilla extract


In a stand mixer fitted with a wire whisk or using a hand mixer, beat cream with sugar in a medium bowl until soft peaks form.

Add bourbon and vanilla and continue to beat until stiff peaks form.