Maple Bourbon Whipped Cream

Maple bourbon whipped cream takes about 10 minutes and three ingredients: cream, real maple syrup, and a splash of bourbon. The maple syrup sweetens it, and the bourbon adds the hint of vanilla and oak that makes it taste like fall. I may no longer live in Kentucky, but I will always find a way to bring on the bourbon in my fall desserts.

Why Maple Syrup and Bourbon?

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.

Nothing complements 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.

What You’ll Need for Maple Bourbon Whipped Cream

This maple bourbon whipped cream calls for just three ingredients: whipping cream or heavy whipping cream, pure maple syrup, and bourbon. Either cream works here, and if you’re not sure what separates them, my guide to the types of cream breaks it down. Use real maple syrup, not pancake syrup, since the maple flavor is the point.

How to Make Maple Bourbon Whipped Cream

Homemade whipped cream is far superior to the stuff you can buy in stores. I’ve made it using several different methods over the years, but using my KitchenAid stand mixer is my favorite. The stand mixer takes less energy than manually shaking it in a jar or whipping in a bowl, and you are less likely to over whip it as you would when using a blender or immersion blender.

Add the cream, maple syrup, and bourbon to the bowl, then beat with the whisk attachment on medium to medium-high until soft peaks form, about 3 to 5 minutes. You’ll know you have soft peaks when they hold their shape, but the tips fold over when you lift the whisk.

Why stop at soft peaks? The goal for whipped cream is to make it light and fluffy. If you keep mixing you’ll overmix and make butter, which is better spread on warm biscuits than it is piled onto a dessert. If your cream starts to look grainy, stop mixing.

Tips for Success

• Start with cold cream. It’s going to whip up faster and fluffier, as the butterfat stays solid making it easier for it to trap and hold air.
• Taste as you go. If you want more bourbon, add it 1/2 teaspoon at a time, because a little goes a long way. The same goes for maple syrup if you like it sweeter.
• Watch the cream, not the clock. Every mixer is different and the temperature of both the bowl and the cream can impact the process. Start checking for soft peaks around the 2-minute mark.

What to Serve with Maple Bourbon Whipped Cream

Enjoy this maple bourbon whipped cream with all of your fall favorites. Put it in your pumpkin spice latte, spoon it onto a slice of pumpkin pie (homemade or store bought, I won’t tell!) or add a dollop on top of your apple crisp, spiced pear cobbler, or mini apple pies. When it comes to the fall season, the uses for this bourbon whipped cream can seem endless.

How to Store Maple Bourbon Whipped Cream

You can make maple bourbon whipped cream ahead, but it’s best served the same day or within a few hours. If you keep it in the fridge for too long, it tends to deflate and lose its creamy texture. Store it in the fridge in an airtight container and give it a gentle stir before serving.