5 Boozy Whipped Cream Recipes - Domestic Fits (2024)

FAQs

How much alcohol can you add to whipped cream? ›

Sprinkle with 1 tablespoon granulated sugar and 1 tablespoon booze. Gently fold in and taste. Feel free to add more liquor if you like, just don't go too crazy or you'll overwhelm the flavors of your pie. Beat until soft peaks return.

It's important to start with the right cream—cold whipping cream that's kept in the fridge until needed—which contains about 35% milk fat. Light(5%), half-and-half or blend cream (10%) and table or coffee cream (15%) do not have a high enough fat content to be whipped.

Place the heavy cream, powdered sugar, and vanilla in a mixing bowl (you can use a stand mixer with a whisk attachment or use a hand mixer). Beat at medium until frothy and beginning to thicken, then increase to medium-high speed and beat until you start to see trails left by the beaters. Stop and scrape the bowl.

Add two teaspoons of your favorite booze—go for something rich and slightly caramelized like whiskey, bourbon, rum, brandy, or cognac. Continue to whip for another two to three minutes until stiff peaks form.

Other booze can stand in (rum, kahlua, etc)! So there's whipped cream…and then there's bourbon whipped cream. Or insert your favorite booze in the blank: rum, kahlua, Irish cream: you get the idea! Yes, alcoholic whipped cream is a thing, and it's just what you need to take your desserts to the next level.

Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.

For whipped cream that needs to last for a few hours:

Simply add 1 tablespoon confectioners' sugar to 1 cup whipping cream before whipping. Make it in the morning and serve it after dinner. If you want even more more stability, whisk 1 tablespoon cornstarch with the powdered sugar before adding it to the cream.

If you've ever overbeaten whipped cream, you're not alone. It only takes a few seconds of excess mixing to turn fluffy whipped cream into a dense, clumpy mess.

It won't lose its height, body, or release any of its liquid when stored in the fridge like standard whipped cream will. The stabilizing secret ingredient in this recipe is gelatin. All you need is a small amount of unflavored, powdered gelatin and a few extra seconds of time.

Generally, I prefer to use granulated sugar over confectioner's, because the cornstarch present in the confectioner's sugar makes whipped cream slightly gritty. (This is another reason I prefer to hand-whip cream, because you can't use granulated sugar with the stand mixer method, which I'll explain more about later.)

Is there a difference between whipping and heavy whipping cream? ›

The main difference between the two is their fat content. Heavy cream has slightly more fat than whipping cream. Otherwise, they are nutritionally very similar. You can use them interchangeably in recipes without affecting the taste, although they may lead to different consistencies.

Whipping cream doubles in volume when it's whipped. So 1 cup of whipping cream will make two cups of whipped cream. 2 cups of whipping cream (1 pint) will make 4 cups of whipped cream, etc.

It's true that if you add enough alcohol to the cream there's a good risk it will curdle - this is the foundation of a clarified milk punch!

Anyone who's made limoncello or, say, bacon bourbon will tell you that infusing alcohol can take a while. But by combining the booze and aromatics in a whipped-cream siphon, you can speed up the process so much that an infusion takes a couple of minutes, as opposed to a couple of hours, days, or weeks.

Cream, made with real cream, doesn't need to be refrigerated like regular whipped cream and has a shelf life of nine months to a year. It's sold in liquor stores for about $13 a can.