This eggnog whipped cream will be your new holiday obsession! The delightful twist on a classic pairs well with Christmas cakes, pies, and even coffee.
The light, airy texture combined with the rich, custard-like eggnog flavor is completely irresistible. I want to put it on everything: pies, gingerbread, hot cocoa, even my morning coffee!
You can even add some rum extract for that authentic boozy note without the alcohol.
It’s so simple to make but feels extra special.
Why You’ll Love This Eggnog Whipped Cream
Easy Upgrade: Eggnog whipped cream is a quick and easy way to elevate your favorite desserts and beverages. The ingredients and prep time are minimal.
Festive Flavor: This fluffy topping infuses your holiday treats with the rich, creamy taste of eggnog. No matter the recipe, every bite will feel like a celebration.
Level Up Leftovers: This recipe is the perfect way to use up leftover eggnog, rather than letting it go to waste.
Highly Customizable: Easily adjust the sweetness, spices, and boozy kick to suit your tastes.
Ingredients
- Heavy Whipping Cream: There’s no substitute when making homemade whipped cream. Its rich, high-fat foundation whips up luxuriously light and fluffy.
- Eggnog: The star of the show and where all the yumminess comes from.
- Powdered Sugar: Because it’s so finely ground, it dissolves smoothly into the cream without grittiness.
- Ground Nutmeg: This warm, sweet spice is almost as important as the eggnog itself. It gives the whipped cream a subtle kick that screams Christmas in every sprinkle.
- Rum Extract: Though optional, I highly recommend adding it. It’ll give you the authentic boozy eggnog taste without the alcohol. And yes, it IS kid-friendly.
How to Make Eggnog Whipped Cream
The steps for making eggnog whipped cream are quick and simple.
1. CHILL the equipment. Chill a large mixing bowl and your beaters in the freezer for at least 10 minutes.
2. COMBINE the ingredients. Add all the ingredients to the chilled mixing bowl.
3. BEAT. Beat the mixture at medium-low speed until it starts to thicken. Then, increase the mixer speed to high and keep beating until medium-stiff peaks form.
4. ADJUST. Taste the whipped cream and add more sugar or nutmeg if needed.
5. SERVE. Serve the eggnog whipped cream immediately, and enjoy! Or, you can cover and refrigerate it for up to 4 hours. Whisk briefly before serving if necessary.
Tips for the Best Eggnog Whipped Cream
These tips will help ensure your whipped cream turns out perfectly every time:
- Chill everything first. This includes the mixing bowl and beaters as directed. However, you should also keep your ingredients chilled. Don’t set them out ahead of time.
- Avoid over-beating! Stop whipping as soon as the cream reaches medium-stiff peaks. Over-beating causes the cream to become grainy and separate.
- Get ahead of yourself. You can make this eggnog whipped cream up to 4 hours before serving it. Simply cover it and re-whip it briefly before serving.
- Customize and have fun. Play with the ratio of eggnog to heavy cream to suit your tastes. You can also add extras, like a splash of actual rum, cinnamon, etc. Try making it with flavored eggnog, too!
How to Store
Eggnog whipped cream tastes best fresh or a few hours after making it. If you have leftovers, you can keep them for later.
To Store: Transfer the whipped cream to an air-tight container and refrigerate it for up to 3 days. Stir or re-whip it briefly before serving each time.
To Freeze: Place dollops of whipped cream onto a parchment-lined baking sheet. Flash-freeze the dollops until they’re solid (1 to 2 hours). Then, transfer them to a freezer-safe container and freeze for up to 2 months.
More Whipped Cream Recipes You’ll Love
Lemon Whipped Cream
Chocolate Whipped Cream
Raspberry Whipped Cream
Peanut Butter Whipped Cream
Eggnog Whipped Cream
12
servings5
minutes78
kcalThis eggnog whipped cream takes holiday desserts to new heights! Use it to top cakes, pies, hot chocolate, coffee, and more!
Ingredients
1 cup heavy whipping cream, very cold
1/4 cup eggnog, very cold
2 tablespoons powdered sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon rum extract (optional)
Instructions
- Place a large mixing bowl and the beaters from an electric mixer in the freezer for 10 to 15 minutes to chill.
- Remove the bowl from the freezer and add the heavy cream, eggnog, sugar, nutmeg, and rum extract (if using).
- Beat the mixture at medium-low speed with an electric mixer. Continue until it starts to thicken, about 1 minute.
- Increase the mixer speed to high. Continue beating until medium-stiff peaks form, about 2 to 3 more minutes. Be careful not to overbeat or the whipped cream will become grainy.
- Taste and add more powdered sugar or nutmeg if desired.
- Serve the eggnog whipped cream immediately. Or cover and refrigerate it for up to 4 hours. If it separates in the fridge, re-whip it briefly before serving.
Notes
- Chill everything first. This includes the mixing bowl and beaters as directed. However, you should also keep your ingredients chilled. Don’t set them out ahead of time.
- Avoid over-beating! Stop whipping as soon as the cream reaches medium-stiff peaks. Over-beating causes the cream to become grainy and separate.
