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Eggnog Whipped Cream

This Eggnog Whipped Cream elevates your holiday treats with rich, creamy sweetness and a warm nutmeg spice, perfect for pies, cakes, and hot cocoa.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Condiment, Dessert
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup heavy whipping cream, chilled Look for a high-fat content for the best texture and stiffness.
  • 1/4 cup eggnog, chilled Use your favorite brand or even homemade eggnog.
  • 1/4 cup confectioners’ sugar This sweetener will give your whipped cream that lovely touch of sweetness.
  • 1/2 teaspoon nutmeg Freshly grated nutmeg is preferred for the best flavor.

Method
 

Preparation
  1. To the bowl of a stand mixer with the whisk attachment, add the chilled heavy whipping cream. Start mixing at low speed for about 30 seconds before increasing to medium.
  2. Once the cream starts to thicken, stop the mixer and slowly pour in the chilled eggnog. Beat until just combined—around 20 seconds.
  3. Gradually add the confectioners’ sugar and nutmeg to the mixture. Resume mixing again, starting at low speed before moving to medium speed.
  4. After about 3-4 minutes at medium speed, watch closely as the whipped cream starts to peak. Stop mixing once you reach the stiff peak stage.
  5. Avoid overwhipping to prevent turning the mixture into butter.

Notes

Store in an airtight container in the fridge for up to 3 days. Stir gently before serving if it separates.