A slice of pumpkin pie with a dollop of eggnog whipped cream, placed on a white plate.

Eggnog Whipped Cream

Give all your holiday desserts and drinks an extra dose of merry cheer with a sweet scoop of rich and luscious eggnog whipped cream.
Course Dessert, Drinks
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Servings 10
Calories 105kcal
Author Julie Blanner
Cost $7


  • 1 cup heavy cream cold
  • 1/2 cup eggnog cold
  • 1/4 cup powdered sugar up to 1/3
  • 1/2 teaspoon nutmeg


  • Beat heavy cream until stiff.
  • Blend in eggnog.
  • Gradually add in powdered sugar and nutmeg.
  • Blend until smooth.




  • Garnish with nutmeg
  • 1 Tablespoon rum
  • Increase to a teaspoon of nutmeg

Tips to Make the Best Whipped Cream

  • Use very cold heavy whipping cream.
  • Freeze your mixing bowl and mixer attachments to add an extra chilled element.
  • Start by slowly whisking the cream.
  • Don’t over-whip! 
  • Make up to four hours ahead to maintain volume. You can refrigerate homemade whipped cream for up to 24 hours ahead of time, but it may begin to separate so I always prefer to wait.
  • Freeze leftovers! It works surprisingly well.


Calories: 105kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 16mg | Potassium: 39mg | Sugar: 4g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg