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.
Servings: 10
Cost: $7
Ingredients
- 1 cup heavy cream cold
- ½ cup eggnog cold
- ¼ cup powdered sugar (up to ⅓ cup depending on how thick you'd like)
- ½ teaspoon ground nutmeg
Instructions
- Beat heavy cream until stiff.
- Blend in eggnog.
- Gradually add in powdered sugar and nutmeg.
- Blend until smooth.
Video
[adthrive-in-post-video-player video-id="wt5jpMm6" upload-date="2019-11-19T00:00:00.000Z" name="Eggnog Whipped Cream" description="Amazing eggnog whipped cream to top all of your fall and winter favorites - pies, hot chocolate, coffee, cheesecake, eggnog, pumpkin cake, and gingerbread loaf. It adds the most amazing flavor!"]
Notes
Optional:
- Garnish with nutmeg
- Add 1 tablespoon rum
- Increase to a teaspoon of nutmeg
Tips
- 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.
Nutrition
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