This festive Eggnog Whipped Whipped Cream is the perfect topping for your holiday desserts, from pies and cakes to ice cream. Don't forget to top your hot chocolate with it too!
The eggnog whipped cream is made with heavy cream and egg yolks (pasteurized for food safety).
Today is all about whipped cream, Eggnog Whipped Cream to be exact. I made it for the first time last year, and loved the subtle holiday touch it added to desserts.
Unlike other eggnog whipped cream recipes, I don't use eggnog, rather I "noggify" the cream before whipping. By adding the flavors present in eggnog, instead of trying to overcome the thinner dairy products used in nog, the result is a more sturdy whipped cream, which is pipeable and holds together in desserts. It has far more flavor this way as well.
Top my Pumpkin Cake, Eggnog Bundt Cake or Pumpkin White Hot Chocolate with this delicious whipped cream. You won't regret it!
How to Make Eggnog Whipped Cream
Let's make a batch of this festive topping. Follow along here or jump down to the print recipe card.
Ingredients needed:
- yolks from 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups heavy cream whipping cream is fine
- ½ teaspoon nutmeg or ¼ teaspoon each nutmeg and cinnamon
- 2 ½ tablespoons sugar
Instructions
You start by tempering the egg yolks, just as you would when making a curd. Beat the yolks in a double boiler with just a little cream This will pasteurize the egg while not solidifying it.
Mix in the other ingredients, then pour into a frozen mixing bowl to beat the mixture.
When nice stiff peaks form the eggnog whipped cream is ready to enjoy. Use promptly or cover and refrigerate for later use.
Eggnog Whipped Cream
Ingredients
- yolks from 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups heavy cream whipping cream is fine
- ½ teaspoon nutmeg or 1/.4 teaspoon each nutmeg and cinnamon
- 2 ½ tablespoons sugar
Instructions
- Put your mixing bowl and beater(s) into freezer.
- Set up a double boiler and bring water to boil. If you are like me and don't have one, find a pan and heat safe bowl combination that will work, you won't need a deeply submerged area. This is for a gentle cooking of the yolks. The process both thickens them and makes them safer for use on items like desserts which may sit out a little while.
- Put the 4 yolks in top pan of double boiler (or your bowl in impromptu set up), add vanilla and 2 tablespoons of the heavy cream.
- Shut off burner, and start whipping yolks over water bath. Whip briskly, and pretty much continuously, until the yolks lighten a bit and slightly thicken. Remove from water, to start cooling, but continue whisking for about another minute, then place in refrigerator or freezer.
- Check and re-whisk in a few minutes, if not cold yet do it again in a couple more minutes.
- Once the yolks are cold, whisk in the sugar, nutmeg and rest of cream, then pour into frozen mixing bowl.
- Beat on low-med until froth starts, turn up to medium. Once cream starts to thicken turn up to high. As soon as you see cream start to fold on itself, start checking stiffness. You want stiff peaks, but do not want to over beat, as cream will start to clump and be ruined. Hand whisk toward the end of beating if you are unsure, you are much less likely to ruin the batch that way.
- Promptly use or refrigerate.
Cynthia C says
I would love to try the eggs.
ria clarke says
the sweet, creamy butter
Rosie says
I'd like to try the Organic Non-Fat Dry Milk! I didn't know they carried that! I used powdered dry milk in many recipes, from granola, to meatloaf, an addition to smoothies, pudding (on top of milk)!! I am always searching for quality powdered milk and I am SOOOOO glad I found this!!
claudia says
I am looking forward to try the organic butter.
Mary DeBorde says
I'd love to try the Organic Valley Eggs, as we've just starting making the switch to organic eggs (especially the cage free/vegan fed varities)
Brandy @MVL says
This sounds good ..... thanks for sharing!
Pam says
This whipped cream really does taste like eggnog!
Ann Muth says
I made a batch for hot cocoa and the whipped cream was a big hit.