Maple bourbon whipped cream is lightly sweetened with a hint vanilla and oak. A tasty compliment to all of your favorite fall desserts.
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Fall is here and I couldn’t be happier! I love everything about this season: the cozy clothes, cooler temperatures, but most of all the desserts! When I think fall desserts I think of apples, caramel, maple syrup, pumpkin, and bourbon. (Remember, I’m from Kentucky.)
Nothing compliments all of these sweets and treats better than a dollop of whipped cream and no whipped cream is more seasonally appropriate than my maple bourbon whipped cream. It has a warm, almost woodsy, aroma that comes from the oakiness of the bourbon, and a sweet maple flavor that can only come from real maple syrup.
Put it in your pumpkin spice latte, serve it with your salted caramel espresso, top off your favorite pumpkin pie, or use it as a dip for sliced apples. When it comes to the fall season, the uses for this whipped cream can seem endless.
First thing I should warn you about maple bourbon whipped cream is that it’s not going to get you drunk, even if you eat the whole thing. The alcohol content in bourbon is equal to the alcohol content in vanilla extract. When using such a small quantity you get the flavor, but without the side effects. That said, if you don’t keep bourbon around you can also make this with your favorite vanilla extract too, the flavor just won’t be as complex.
Homemade whipped cream, like most homemade treats, is far superior to the stuff you can buy in stores. You can make it as sweet or plain as you like it, while knowing exactly what goes into it. I’ve made it using several different methods over the years, but a stand mixer is by far my favorite.
The stand mixer takes less energy than manually shaking it in a jar, and you are less likely to over whip it as you would when using a blender or immersion blender. The goal for whipped cream is to make it light and fluffy, while over mixing can result in a dense buttery concoction that is better spread on warm biscuits than it is piled onto a dessert.
Like most whipped creams, maple bourbon whipped cream isn’t complicated. It’s three simple ingredients: maple syrup, bourbon of your choice, and heavy whipping cream. Combine them in the bowl of your stand mixer – the 5qt KitchenAid is the choice in my kitchen. Then, using the whisk attachment, beat the cream on medium to medium-high until soft peaks form. It usually takes about 3 – 5 minutes, but can vary based on your mixer.
The result should be light and fluffy, with just the right amount of bourbon and vanilla. If you prefer yours to be sweeter or would like to add more bourbon, adjust to taste as you go. Warning: with bourbon in food, a little goes a long way, so start by adding only 1/2 a teaspoon at a time.
Enjoy this maple bourbon whipped cream with all our your seasonal favorites. A few of my favorites are Apple Cinnamon Rolls, Quick and Easy Vanilla French Toast, Apple Crumble, and Banana Bread Muffins. Maple bourbon whipped cream will make any of these delicious treats a little bit more decadent.
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Maple Bourbon Whipped Cream Recipe
Maple Bourbon Whipped Cream
- 1 cup heavy whipping cream
- 2 TBSP maple syrup
- 2 teaspoons bourbon of your choice
- Combine the maple syrup, bourbon, and heavy whipping cream in the bowl of your stand mixer.
- Using the whisk attachment, beat the cream on medium to medium-high until soft peaks form. About 3 - 5 minutes.
- The result should be light and fluffy, with just the right amount of bourbon and vanilla.
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