Bourbon Whipped Cream

I’m a big fan of bourbon. I’m Southern like that. A couple of weeks ago I was inspired to toss some into my whipped cream and was blown away. I could have eaten this whole bowl! The powdered sugar in whipped acts as a stabilizer, so you can keep this in the fridge for two days without it falling. If you can resist eating it all, that is!

Bourbon Whipped Cream | The Rose Table

Bourbon Whipped Cream
1 cup cold whipping cream
4 Tbsp powdered sugar 
1/2-1 Tbsp Bourbon
1 tsp vanilla
A shake or two of cinnamon 

  1. Beat whipping cream with an electric mixer (or by hand but it’s quite the workout!) until thick. Add powdered sugar, bourbon, vanilla, and a shake or two of cinnamon and beat until soft peaks form.
  2. Serve with grilled fruit, on a pie or galette, on a chocolate tart, or even in an ice cream sundae!

Bourbon Whipped Cream | The Rose Table

Happy whipping,


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4 Comments Add yours

  1. whiskeytek says:

    That sounds really yummy. Thanks.

  2. Lauren Adams says:

    Woah, that sounds amazing!!!! Thanks for the recipe!

    1. Thank you, Lauren! Glad you enjoyed it. 🙂

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