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 eggnog flavor it added to desserts and beverages.
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 , Pumpkin White Hot Chocolate or Eggnog Bread Pudding with this delicious whipped cream. It would also be festive scooped onto a glass of Coquito (Puerto Rican coconut eggnog).
How to Make Eggnog Whipped Cream
Even with pasteurizing the eggs, making eggnog whipped cream is easy. 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
Add 1-2 tablespoons of powdered sugar after whipping, if you prefer a sweeter or more stabilized whipped cream.
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 (heavy whipping cream, sugar and nutmeg), then pour into a frozen mixing bowl to beat the mixture. The chilled bowl ensures a well whipped cream.
When nice stiff peaks form the eggnog whipped cream is ready to enjoy. If you want it sweeter, thicker or more stabilized add powdered sugar. start with a tablespoon and add a little more to achieve the taste and texture you prefer.
Use the whipped cream 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 love it and am going to make more for all my christmas desserts
claudia says
I am looking forward to try this.
Mary DeBorde says
Thanks. I love that I can easily make this eggnog whipped cream recipe with organic ingredients.
ria clarke says
we loved this natural eggnog flavored whipped cream!
Pam says
This whipped cream really does taste like eggnog!
Brandy says
Thanks the eggnog flavor went great with holiday pies.
Ann Muth says
I made a batch for hot cocoa and the whipped cream was a big hit.
Rosie says
I added some powdered sugar as suggested and it piped onto my pumpkin pie well. I also added a little rum extract. It was a Friendsgiving hit!