Eggnog Whipped Cream
This post contains affiliate links.*
Why this recipe works
Eggnog whipped cream is one of my favorite holiday treats! It’s so delicious and creamy, and the addition of holiday spices, like nutmeg, really makes it special. I love how the flavors all come together to create something unique, tasty, and SO creamy!.
Plus, you can use it to top all sorts of desserts, like pies, cakes, and even ice cream! It’s the perfect way to make any holiday treat extra special.
Eggnog whipped cream is a great way to use leftover eggnog. If you haven’t tried it on my eggnog coffee recipe yet, it’s an absolute must!
You’ll love this recipe because:
Here’s what you’ll need:
Completely Christmas is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Featured Products
Buy Now → 
Buy Now → 
Buy Now → Ingredients
Ingredient Notes
- Heavy whipping cream – You’ll need heavy whipping cream to make the whipped cream. It cannot be substituted for anything else.
- Eggnog – Use store-bought eggnog that you get in the dairy-aisle at your local grocery store. The ingredients are typically milk, cream, eggs, corn syrup or sugar, and some spices. Don’t use the eggnog that comes from the alcohol aisle, which is different.
- Granulated sugar – To sweeten the whipped cream just a bit, we add some granulated sugar. I don’t find it to be gritty at all, but if you’re worried, you can use powdered sugar instead.
- Nutmeg – One of the main spices in eggnog is nutmeg! It will give this homemade whipped cream extra eggnog flavor, plus it adds some pretty speckling throughout the whipped cream.
Step-by-step instructions
This eggnog whipped cream recipe is very easy to make with just 4 ingredients and 5 minutes of preparation time. The steps below with matching photos are meant to help you see the recipe at various stages so that you can make this homemade whipped cream perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.
Expert Tips
FAQs
You cannot use eggnog alone to make whipped cream. It does not have enough fat and it will not whip up fluffy. You need to combine it with heavy whipping cream to get whipped cream.
You sure can! I suggest adding 1 tablespoon of rum to the whipped cream for best results. You can also use ½ teaspoon of rum extract instead, if you prefer.
I personally think whipped cream is best used immediately for optimal texture, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. It starts to deflate and lose its texture as it sits in the refrigerator.
Storage Instructions
- Storage: Store leftover eggnog whipped cream in an airtight container in the refrigerator for up to 2 days. It is best served right away as the mixture will start to deflate and separate as it sits in the refrigerator. Stir together before serving refrigerated whipped cream.
- Freezer option: One of my favorite ways to save eggnog whipped cream is it to freeze it into individual servings for later. Pipe or dollop individual servings of eggnog whipped cream onto a parchment lined baking sheet. Freeze it for an hour until frozen completely. Place the whipped cream dollops into a freezer-safe container for later. Freeze up to 2 months.
- Thawing frozen whipped cream: Take as many servings as you need out of the freezer and either let sit at room temperature for about 15 minutes OR you can add it immediately to hot mugs of coffee, hot cocoa, or lattes. The eggnog whipped cream will slowly melt into your hot beverage.
Related recipes
More Christmas desserts to try
Eggnog Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 1/2 cup eggnog
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground nutmeg
Instructions
- Add the heavy whipping cream, eggnog, granulated sugar and ground nutmeg to a large mixing bowl.
- Mix on low speed until combined.
- Once combined, turn the speed to medium high and whisk until stiff peaks form and the eggnog whipped cream holds its shape. This should only take a few minutes.
- Use immediately on cakes, cupcakes, hot cocoa, lattes and so much more!
Notes
- You can store leftovers in an airtight container in the refrigerator for up to 2 days.
- You can add a tablespoon of spiced rum or 1/2 teaspoon of rum extract for more flavor in this eggnog whipped cream.
