Bourbon Whipped Cream

This can add a nice touch to a bread pudding dessert or a pumpkin waffle breakfast. I found the original too boozy for my taste so I halved the bourbon. Feel free to substitute vanilla, but note that Jim Beam is 40% alcohol while vanilla extract is 35% alcohol. Since we're using the way we use vanilla this isn’t as inappropriate to serve kids as it may seem. And if, like Recovery Dad, you don't drink, that bottle will last you a long time.



  • 1 cup heavy cream
  • 1 tablespoon bourbon
  • 1 1/2 tablespoons light brown sugar
  • 1/2 teaspoon vanilla



1. With electric mixer on medium speed, beat cream, bourbon, sugar, and vanilla until stiff peaks form, about 2 minutes.

2. Whipped cream can be refrigerated for 4 hours.


Servings: 8

Source: Cook's Country


Download this recipe in your choice of format:


Back to Recipes