Bourbon Whipped Cream
Cold heavy cream whipped with sugar and a splash of bourbon until it reaches stiff, velvet-like peaks that hold their shape on a spoon. The alcohol cuts through the richness of the fat, leaving a warmth that lingers after the sweetness fades.
Temperature is the foundation
Chill your bowl and whisk in the freezer for fifteen minutes before you begin; warm tools will cause the fat to break down rather than aerate.
- large stainless steel mixing bowl
- balloon whisk or hand mixer
- measuring spoons
What goes in.
- 1 cupheavy whipping cream, very cold
- 2 tbsppowdered sugar
- 1 tbspbourbon
Watching for the stiff peak
Lift your whisk out of the cream; when the cream stands straight up at the tip of the whisk without drooping, stop immediately to avoid churning it into butter.
The method.
Combine the cream and sugar
Pour the heavy cream into your chilled bowl and sift in the powdered sugar to ensure no lumps remain.
Incorporate the bourbon
Add the bourbon now. It is easier to whisk it in at the start so the flavors distribute evenly without deflating the structure later.
Whip to volume
Start whisking on low to break the cream's surface tension, then increase to medium-high. Move your wrist in wide circles, pulling air from the bottom of the bowl toward the top.
Check the consistency
As the cream thickens, watch for tracks left by the whisk. Once you see them holding their shape, slow down and check for stiff peaks.
Other turns to take.
Smoked Bourbon Cream
Add a tiny pinch of smoked sea salt to the cream before whipping to accentuate the char notes in the spirit.
Vanilla Bean Bourbon Cream
Split half a vanilla bean and scrape the seeds into the cream to add aromatic depth that bridges the gap between the alcohol and the dairy.
When it doesn't go to plan.
Use a high-proof bourbon if you want a sharper bite, or a wheated bourbon if you prefer a smoother, sweeter profile.
If you accidentally over-whip and the cream looks grainy, stir in a tablespoon of fresh, unwhipped cream by hand to smooth it out.
Keep the mixture in the refrigerator if you are not serving it immediately, but whisk it once more by hand before plating.
The ones that keep coming up.
Can I use granulated sugar instead of powdered?
It is possible, but powdered sugar contains a small amount of cornstarch, which helps stabilize the whipped cream and keeps it from weeping on the plate.
Does the alcohol cook out?
Since this is not a heated preparation, the alcohol remains. The quantity used provides a distinct flavor without overwhelming the balance of the dish.