I whipped up a quick Eggnog Whipped Cream in minutes using one unexpected pantry ingredient that helps it stand out on holiday desserts.

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I never planned to make something that stole the show at every dessert table but here I am with Eggnog Whipped Cream that does just that. I riff off the idea of Homemade Eggnog and keep it light, using cold heavy whipping cream and a pinch of ground nutmeg to nudge the flavor into something a little more interesting.

It’s fluffy, slightly daring, and seems to make people ask what I did different, like they remember a richer holiday from years ago. I mostly put it on pies and hot cocoa and sometimes I won’t tell how easy it was.

Ingredients

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Heavy cream: very rich in fat, gives fluffy body and creamy mouthfeel, often low carbs.
Powdered sugar: pure carbs, makes it sweet fast, can feel too sugary sometimes, though.
Eggnog: adds spice, creaminess and egg protein, has sugar so not light, richer.
Vanilla: tiny calories, huge aroma, rounds flavor and masks raw egg notes, calming.
Nutmeg: warm spice, adds aroma and a little antioxidant punch, use sparingly.
Salt: just a pinch brightens sweetness, balances flavors, no nutritional weight.
Rum or bourbon optional: adds boozy warmth, extra calories and depth, adults only.
Egg yolks: provide richness, some protein and fat, can be raw in traditional nog.

Ingredient Quantities

1 cup (240 ml) cold heavy whipping cream

3 tbsp (24 g) powdered sugar

3 tbsp (45 ml) eggnog

1 tsp pure vanilla extract

1/4 tsp ground nutmeg plus a little extra for dusting

a pinch of fine salt

1 to 2 tbsp dark rum or bourbon, optional

How to Make this

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1. Chill a metal or glass mixing bowl and the beaters in the freezer for 10 to 15 minutes so the cream whips faster and holds better.

2. Measure everything out: 1 cup cold heavy whipping cream, 3 tbsp powdered sugar, 3 tbsp eggnog (use pasteurized store-bought), 1 tsp vanilla, 1/4 tsp ground nutmeg plus extra for dusting, a pinch of salt, and 1 to 2 tbsp dark rum or bourbon if you want it boozy.

3. Pour the cold heavy cream into the chilled bowl and start whipping on medium speed with a hand mixer or stand mixer until soft peaks begin to form, about 1 to 2 minutes depending on your mixer.

4. Add the powdered sugar slowly while the mixer runs, then add the eggnog, vanilla, nutmeg, pinch of salt, and the optional rum in a thin stream or in two additions so the cream stays stable.

5. Raise speed to medium-high and whip until medium peaks form: the cream should hold its shape but still look glossy, stop before it gets grainy or starts to turn buttery, dont overbeat.

6. Taste and adjust: if it needs more sweetness add a little more powdered sugar, if you want more spice add a tiny sprinkle of nutmeg, mix in 5 to 10 second bursts.

7. If you accidentally overwhip and it looks curdled, rescue it by adding 1 to 2 tbsp cold heavy cream and gently whisking until smooth again.

8. Use immediately on pies, hot cocoa, or desserts, or store in an airtight container in the fridge up to 24 hours; give it a quick whisk before serving and dust with extra nutmeg.

Equipment Needed

1. Large metal or glass mixing bowl, freezer safe, chill 10 to 15 minutes
2. Hand mixer or stand mixer with beaters, chill the beaters too
3. 1 cup measuring cup plus tablespoons and teaspoons
4. Powdered sugar sifter or fine mesh sieve to remove lumps
5. Rubber spatula for scraping the bowl and folding gently
6. Small whisk for quick rescue whisking if you overbeat, dont overdo it
7. Airtight container or bowl with a lid for storing up to 24 hours
8. Microplane or small grater for fresh nutmeg and a tiny spoon for dusting

FAQ

Q: Can I use store bought eggnog or homemade raw eggnog? A: Yes use pasteurized store bought eggnog, it's the safest option. If your homemade eggnog has raw eggs only use it if you’ve pasteurized or cooked it first, alcohol wont reliably kill pathogens so dont rely on it for safety.

Q: How long will the eggnog whipped cream keep? A: Best the same day or up to 24 hours in the fridge in an airtight container. It can last 48 hours but will soften and weep, just give it a quick whisk before serving if needed.

Q: How can I stabilize it so it holds up on pies or desserts? A: Stir in a stabilizer while whipping like one teaspoon unflavored gelatin bloomed in two tablespoons cold water then warmed to dissolve, or fold in two tablespoons cream cheese or mascarpone. Those help it keep shape longer.

Q: Can I whip this by hand or do I need a mixer? A: You can whip by hand with a chilled bowl and a whisk but expect five to ten minutes of work, start slow then pick up speed, and watch for soft to medium peaks so you dont overdo it.

Q: Do I have to add alcohol and what if I do? A: Alcohol is optional, one to two tablespoons of dark rum or bourbon adds flavor. Dont add too much liquid or the cream wont whip up properly, so stick to the small amount suggested.

Q: What if I overwhip it and it turns grainy? A: Stop when you see glossy soft to medium peaks. If it gets grainy, rescue it by adding one to two tablespoons cold cream and whisking gently until smooth again.

Homemade Eggnog Whipped Cream Recipe Substitutions and Variations

Heavy whipping cream: use chilled full fat coconut cream (1 cup = 1 cup) — scoop the thick top from a can and chill first, it wont taste dairy but whips up nicely; or mix 3/4 cup mascarpone with 1/4 cup milk and whip for a richer, sturdier cream.
Powdered sugar: blitz granulated sugar in a blender or food processor until super fine, use equal volume; or swap for 1 to 1 1/2 tbsp maple syrup or honey and cut the eggnog by the same amount so the mix isn’t too runny.
Eggnog: replace with 3 tbsp half and half or whole milk plus a pinch of nutmeg and 1/4 tsp vanilla for similar flavor and body; for extra richness use 2 tbsp heavy cream instead.
Dark rum or bourbon (optional): use brandy or spiced rum (same amount), or for non alcoholic option add 1/4 tsp rum extract or an extra 1/4 tsp vanilla and a pinch of cinnamon for warmth.

Pro Tips

1) Chill everything good — bowl, beaters and the cream. I like metal bowls better cause they get colder faster, but glass is fine too. If the bowl or beaters arent cold the cream takes longer and can go soft faster.

2) Add the powdered sugar and eggnog slowly. Dont dump it all in at once or the whip will deflate. If youre using rum or bourbon put it in last and in a thin stream, or start with just 1 tablespoon and taste before you go full boozy.

3) Stop at medium peaks. The cream should look glossy and the peaks should hold but still curl a bit at the tip. If it starts to look grainy or oily youve gone too far. Rescue it by adding 1 to 2 tablespoons cold heavy cream and gently whisking until smooth again.

4) For holding power and storage: powdered sugar helps, and a spoonful of mascarpone will make it sturdier if you need to pipe or keep it for hours. Store in an airtight container up to 24 hours, give it a quick 5 to 10 second whisk before serving, and dust the nutmeg right before you serve so it looks fresh.