Eggnog Whipped Cream Recipe
Introduction
Elevate your holiday desserts with this rich and flavorful Eggnog Whipped Cream. Combining creamy whipped cream with classic eggnog and a hint of rum extract, it’s a festive topping perfect for pies, cakes, and hot drinks.
Ingredients
- 1 cup heavy whipping cream
- 1/4 cup eggnog
- 1/2 teaspoon rum extract
- 1/4 teaspoon nutmeg
- 1/4 cup powdered sugar
Instructions
- Step 1: Place a metal bowl and whisk attachment in the freezer for 10 minutes to chill thoroughly.
- Step 2: Pour the heavy cream, eggnog, rum extract, nutmeg, and powdered sugar into the chilled bowl.
- Step 3: Beat the mixture on low speed until all ingredients are combined. Use a spatula to scrape down the sides of the bowl to ensure even mixing.
- Step 4: Increase the mixer speed and continue beating until the whipped cream becomes thick and creamy.
- Step 5: Use a piping bag fitted with a 1M icing tip to swirl the eggnog whipped cream on top of your favorite desserts.
Tips & Variations
- For a boozy twist, substitute rum extract with 1 tablespoon of real rum.
- Adjust the sweetness by adding more or less powdered sugar according to your preference.
- Try adding a pinch of cinnamon along with the nutmeg for an extra warm spice note.
- Make sure the bowl and whisk are well chilled to help the cream whip faster and hold its shape longer.
Storage
Store leftover eggnog whipped cream in an airtight container in the refrigerator for up to 24 hours. Before using again, gently re-whip it by hand or with a mixer to restore its texture. This whipped cream is best enjoyed fresh and does not freeze well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use non-dairy cream to make this whipped cream?
Non-dairy cream alternatives may not whip the same way as heavy cream. For best results, use heavy whipping cream to achieve the traditional fluffy texture.
Is it safe to use raw eggnog in this recipe?
Store-bought eggnog is typically pasteurized and safe to use. If using homemade or raw eggnog, ensure it is made from pasteurized eggs to avoid any food safety concerns.
PrintEggnog Whipped Cream Recipe
This Eggnog Whipped Cream recipe is a festive and creamy topping that blends the rich flavors of eggnog, rum extract, and nutmeg into fluffy whipped cream. Perfect for elevating your holiday desserts, coffees, or pies with a seasonal touch.
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Total Time: 12 minutes
- Yield: Approximately 1 1/2 cups 1x
- Category: Dessert Topping
- Method: Blending
- Cuisine: American
Ingredients
Whipped Cream Mixture
- 1 cup heavy whipping cream
- 1/4 cup eggnog
- 1/2 teaspoon rum extract
- 1/4 teaspoon nutmeg
- 1/4 cup powdered sugar
Instructions
- Chill Equipment: Place a metal bowl and the whisk attachment from your mixer in the freezer for 10 minutes to ensure the cream whips up light and fluffy.
- Combine Ingredients: Pour the heavy whipping cream, eggnog, rum extract, nutmeg, and powdered sugar into the chilled metal bowl, preparing for whipping.
- Initial Mixing: Beat the mixture on low speed, allowing all ingredients to blend smoothly together. Use a spatula to scrape the sides of the bowl to incorporate all ingredients evenly.
- Whip to Texture: Increase the mixer speed and continue beating until the mixture thickens and becomes creamy, forming soft peaks suitable for piping.
- Decorate: Transfer the whipped cream to a piping bag fitted with an icing tip 1M and swirl it on top of desserts to add a festive, flavorful cream topping.
Notes
- For best results, ensure the cream and bowl are well chilled before whipping to achieve a stable texture.
- Use fresh eggnog for optimal flavor; store-bought varieties work well too.
- Adjust the sweetness by varying the amount of powdered sugar to taste.
- This whipped cream can be stored in the refrigerator for up to 24 hours but is best used fresh.
- Be careful not to overbeat as it can turn into butter.
Keywords: eggnog whipped cream, holiday whipped cream, festive dessert topping, rum extract whipped cream, nutmeg whipped cream
