The Perfect Topping: Maple Bourbon Whipped Cream
This Maple Bourbon Whipped Cream is the perfect topping for cozy holiday dessert recipes.
There’s something about the holidays that makes me want to put whipped cream on absolutely everything. I blame pie season. But this Maple Bourbon Whipped Cream isn’t just any cream recipe—it’s rich, a little boozy, and sweetened with real maple syrup. It’s the perfect addition to your dessert table, your morning coffee, or that slice of gluten-free pie you’re hiding from the kids.
Jump to Recipe
This post was sponsored by Alta Dena Dairy, but all opinions (and whipped cream-streaked spoons) are my own.
This whipped cream is light and fluffy, with soft peaks or medium peaks depending on how long you whip it. Personally, I like mine whipped just past soft so it holds its shape but still feels cloud-like. And with a little bourbon, cinnamon and maple syrup swirled in? Next level, friends.
And if you’ve never made whipped cream from scratch, don’t worry—it’s easy. A quick spin with a whisk attachment or hand mixer and you’re in business. For extra fluff, chill your large mixing bowl and beaters first (trust me, cold tools go a long way).
A Little Backstory
Years ago, I brought a gluten-free pecan pie to Thanksgiving dinner, and something just felt… missing. You know when a dessert is good but not great? I peeked in the fridge and grabbed what I had on hand: heavy cream, maple syrup, a little bourbon, and vanilla extract.
I threw it together on a whim (whipped it until stiff peaks just began to form), and it absolutely stole the show. That original recipe became my go-to for holiday dinners, impromptu dinner parties, and cozy nights when dessert just needs a little sparkle.
Now, this Maple Bourbon Whipped Cream is a year-round staple. It takes five minutes, feels elevated, and adds the perfect little twist to just about everything.
Why Alta Dena Makes This Bourbon Whipped Cream Better
When a cream recipe only calls for a few ingredients, quality really matters. I always reach for Alta Dena® Heavy Whipping Cream—it’s made with milk from California dairy families and contains no artificial growth hormones. It’s thick, rich, and whips into dreamy peaks faster than you can say “pass the pie.”
I love knowing where my ingredients come from, especially when they’re local. Alta Dena’s been around since 1945—that kind of tradition feels extra comforting during the holidays.
How to Use It (Pies and Beyond)
Whipped cream this good deserves more than a supporting role. Try spooning it onto:
- Gluten Free Chocolate Chunk Pecan Pie Bars
- Pumpkin Pancakes or buttermilk waffles on a chilly morning
- Irish coffee, hot chocolate, or even a splash of Alta Dena eggnog
- Apple Pie, Pumpkin Pie or Pear Pie (naturally)
- A slice of gluten-free gingerbread cake (hello, holiday heaven)
- Or let’s be honest… straight from the bowl while hiding in the pantry (no shame—been there)
You could even serve it with a scoop of ice cream for a next-level sundae situation on my cinnamon + candied orange ice cream.
Maple Bourbon Whipped Cream
This sweet treat is like your favorite cozy sweater in cream form—soft, warming, and just a little sassy. Whether you’re a bourbon lover or just need a simple way to level up your dessert, this is it.
Yield: About 4 cups (enough for a crowd or for generous scoops all weekend long)
Ingredients:
- 2 cups Alta Dena Heavy Whipping Cream, cold
- 1 tablespoons real maple syrup (I like the dark stuff for extra depth)
- 1/2 cup powdered sugar
- 2 tablespoons bourbon (a little bourbon goes a long way)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of fine sea salt
Directions:
- Chill your tools
Pop your large bowl (or stand mixer bowl) and whisk attachment into the fridge or freezer for about 10 minutes. Cold tools help the whip cream come together quickly and give you fluffier results. - Whip the cream
Pour the heavy cream into the chilled bowl and start beating at low speed, increasing to medium-high until you reach soft peaks. - Add the good stuff
Add the powdered sugar, drizzle in the maple syrup, bourbon, vanilla extract, and a pinch of salt. Beat again until medium peaks or even stiff peaks form, depending on your preference. - Taste + tweak
Want it sweeter? Add more maple. Want it boozier? Go ahead—another splash of bourbon won’t hurt (your secret’s safe with me). - Serve or stash
Use right away or store in the fridge, covered with plastic wrap, for up to 4 hours. If it loses a bit of volume, just give it a quick whisk before serving.
A Few Tips:
- Ingredient amounts are flexible—don’t stress. This is one of those “taste as you go” recipes.
- Make ahead for your next dinner party or dessert night—you’ll look like a kitchen wizard.
- Not into alcohol? You can totally skip the bourbon and still have a gorgeous whipped cream.
So there you have it. A luscious, easy whipped cream that’s guaranteed to make whatever you’re serving feel a little more special. Pie, coffee, eggnog, fruit, or fingers… I’m not here to judge.
Go ahead—whip it, swirl it, and maybe make a double batch. You’re going to want this around for the whole holiday season.
Warmest (and fluffiest) wishes,
Did you make this Maple Bourbon Whipped Cream recipe? Be sure to post a pic and tag me on Instagram! Love the recipe? Leave a comment and star rating below. Thank you for your support.
Maple Bourbon Whipped Cream
Equipment
- Stand Mixer (or Hand Mixer)
Ingredients
- 2 cups Alta Dena Heavy Whipping Cream cold
- 1 tablespoons real maple syrup I like the dark stuff for extra depth
- 1/2 cup powdered sugar
- 2 tablespoons bourbon a little bourbon goes a long way
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of fine sea salt
Instructions
Chill your tools
- Pop your large bowl (or stand mixer bowl) and whisk attachment into the fridge or freezer for about 10 minutes. Cold tools help the whip cream come together quickly and give you fluffier results.
Whip the cream
- Pour the heavy cream into the chilled bowl and start beating at low speed, increasing to medium-high until you reach soft peaks.
Add the good stuff
- Add the powdered sugar, drizzle in the maple syrup, bourbon, vanilla extract, and a pinch of salt. Beat again until medium peaks or even stiff peaks form, depending on your preference.
Taste + tweak
- Want it sweeter? Add more maple. Want it boozier? Go ahead—another splash of bourbon won’t hurt (your secret’s safe with me).
Serve or stash
- Use right away or store in the fridge, covered with plastic wrap, for up to 4 hours. If it loses a bit of volume, just give it a quick whisk before serving.
Notes
Nutrition
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