Easy Eggnog Whipped Cream Recipe for Perfect Holiday Desserts

Name: Easy Eggnog Whipped Cream Recipe for Perfect Holiday Desserts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup (240 ml) heavy whipping cream; 1/4 cup (60 ml) eggnog; 2 tablespoons (15 g) powdered sugar; 1 teaspoon vanilla extract; Optional: a pinch of freshly grated nutmeg; Optional: 1 teaspoon bourbon or rum

Posted on January 13, 2026

Ariana Ford

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There’s something about the holidays that makes me want to add a little extra magic to everything—especially desserts. Last December, I found myself staring at a bowl of plain whipped cream, thinking, “This is good, but it could be better.” Enter: easy eggnog whipped cream. I whipped it up on a whim to top my pumpkin pie, and honestly, it stole the show.

Since then, this easy eggnog whipped cream has become my secret weapon for all the holiday sweets. It’s creamy, spiked with that cozy eggnog flavor (not too heavy, just right), and honestly? It makes every dessert feel festive without trying too hard. Plus, it’s ridiculously simple to make, even when your kitchen looks like a holiday tornado hit it. I’ve made this about a dozen times in the last month alone, and I’m still not tired of it.

Why You’ll Love This Recipe

Okay, real talk—this easy eggnog whipped cream recipe is a game-changer for holiday desserts, and here’s why I keep coming back to it:

Super quick and fuss-free: You can have this whipped up in under 5 minutes with just a few ingredients you probably already have on hand.
Perfect holiday flavor: The eggnog adds just the right amount of warmth and spice—think nutmeg and vanilla—with none of the heaviness of store-bought eggnog.
Versatile topping: From pies to cakes, hot chocolate to cinnamon rolls, this whipped cream makes everything better.
Light but decadent: It’s fluffy and airy, but that little eggnog kick makes it taste like you spent hours on it.
Kid-friendly but grown-up approved: The alcohol content is minimal (you can skip it if you want), so it’s great for all ages.

Honestly, this is the kind of recipe that makes you feel like a holiday hero. It’s my go-to when I want to add a little extra cheer without a ton of effort. If you love eggnog or just want a whipped cream that’s anything but basic, this one’s for you.

What Ingredients You’ll Need

Here’s the thing about this easy eggnog whipped cream: the ingredient list is short, sweet, and straightforward. I bet you already have most of these in your fridge or pantry.

Heavy whipping cream (1 cup / 240 ml) — This is the base, so go for good quality cream with at least 36% fat. I like Organic Valley when I can get it, but anything fresh and cold works.
Eggnog (¼ cup / 60 ml) — The star player here. Homemade or store-bought is fine, but I prefer the kind with real nutmeg and vanilla notes. Pro tip: chill it well before mixing.
Powdered sugar (2 tbsp / 15g) — For sweetness and that silky texture. I always use powdered because granulated sugar can make whipped cream gritty.
Vanilla extract (1 tsp) — This amps up the flavor and gives it that cozy, warm vibe. I swear by Nielsen-Massey for a reason.
Optional: a pinch of freshly grated nutmeg — For extra holiday flair. I grate mine fresh because, well, it smells like Christmas.
Optional: a splash of bourbon or rum (1 tsp) — For grown-up parties, this adds a nice depth. Totally optional and easy to leave out if kids are around.

Quick note: If you want to keep this dairy-free, you can experiment with coconut cream and eggnog substitutes, but I haven’t perfected that version yet. If you try it, let me know!

Equipment Needed

You don’t need a fancy kitchen or expensive gadgets to make this easy eggnog whipped cream.

Mixing bowl — A chilled metal or glass bowl works best to help the cream whip faster. I pop mine in the freezer for 10 minutes before starting.
Electric hand mixer or stand mixer — I’m team hand mixer here because it’s quick and easy, but a whisk and strong arms work if you’re up for it.
Measuring cups and spoons — Precision matters for whipped cream, especially sugar and eggnog amounts.
Grater (optional) — For fresh nutmeg, if you’re going that route.

Honestly, that’s it. I made this with my ancient mixer and a chipped bowl, and it turned out perfect every time.

How to Make It: Step-by-Step

Chill your bowl and beaters (5 minutes)
Before you start, put your mixing bowl and beaters in the fridge or freezer for about 10 minutes. Cold equipment helps the cream whip up faster and fluffier.
Pour the heavy cream (1 minute)
Pour 1 cup (240 ml) of cold heavy whipping cream into your chilled bowl. You want it cold, so don’t leave it out too long.
Add eggnog and flavorings (1 minute)
Add ¼ cup (60 ml) of cold eggnog, 2 tablespoons (15g) powdered sugar, and 1 teaspoon vanilla extract. If you’re feeling fancy, grate a pinch of fresh nutmeg right in now.
Whip it up (3-4 minutes)
Using your hand mixer on medium speed, start whipping the mixture. First, it will look thin, then start to thicken and hold soft peaks. Keep going until you get stiff peaks that hold shape—be careful not to overwhip or it’ll turn grainy or start turning into butter. (Been there, done that.)
Optional bourbon splash (30 seconds)
If you want that little grown-up twist, gently fold in 1 teaspoon of bourbon or rum after whipping. Gently is the key word here—fold, don’t mix vigorously.
Serve immediately or chill (variable)
Use right away to top your favorite holiday desserts, or cover and chill for up to 24 hours. Give it a quick whisk before serving if it settles.

By the way, if your cream isn’t thickening, it might be too warm or the cream could be old. Fresh, cold heavy cream is your best friend here.

My Best Tips & Techniques

Alright, here’s where I spill the tea on what really makes this easy eggnog whipped cream shine.

Cold is king: Always start with cold cream, chilled bowl, and cold beaters. It shaves off whipping time and gives you that fluffy texture.
Don’t rush the whipping: It’s tempting, but patience pays off. I usually set a timer and keep an eye on the peaks. Soft peaks look like fluffy clouds; stiff peaks stand tall and hold shape.
Powdered sugar, not granulated: I tried granulated once (because I was out of powdered sugar)—big mistake. It made the whipped cream grainy and weird. Stick with powdered for smoothness.
Fresh nutmeg smells magical: I can’t stress this enough. Pre-ground nutmeg works, but fresh is next level and makes your kitchen smell like a holiday wonderland.
Skip the alcohol if kids are around: The recipe works just as well without bourbon or rum. The eggnog and vanilla do all the heavy lifting.
Whip by hand if needed: No mixer? Grab a whisk and some elbow grease. It’ll take longer, but the payoff is real.
Use it the same day if possible: This whipped cream is happiest fresh but will keep for a day in the fridge. Just give it a gentle stir before serving.

Fun fact: I’ve accidentally left this whipped cream out for an hour during a party, and it still held up surprisingly well. But don’t make a habit of it.

Ways to Mix It Up

Once you’ve nailed the basic easy eggnog whipped cream, here’s how you can switch things up for extra fun:

Spiced Up Version: Add a pinch each of cinnamon and ground cloves along with the nutmeg for a full-on holiday spice bomb. I did this last year, and it was a crowd-pleaser.
Vanilla Bean Upgrade: Use the seeds from half a vanilla bean pod instead of extract. It gives a gorgeous flecked look and intense vanilla flavor.
Chocolate Eggnog Whipped Cream: Fold in 2 tablespoons of cocoa powder before whipping for a festive chocolate twist. Great on peppermint bark or chocolate pie.
Maple Sweetened: Swap the powdered sugar for 2 tablespoons of pure maple syrup. It adds a cozy sweetness and a hint of caramel.
Vegan-ish: Try using chilled coconut cream instead of heavy cream and a non-dairy eggnog alternative. I haven’t perfected this yet, but some friends swear by it.
Alcohol Variations: Swap bourbon for spiced rum or amaretto for a different grown-up vibe.

Honestly, the variations are endless. This whipped cream is like a holiday blank canvas waiting for your personal touch.

Serving Ideas & Storage

This easy eggnog whipped cream is so versatile, it deserves to be on everything during the holidays.

Serve on pies: Pumpkin, pecan, apple—you name it. It’s the ultimate finishing touch.
Top your hot beverages: Hot chocolate, coffee, or even mulled wine gets a festive upgrade.
Pair with cakes and cupcakes: Swap out regular frosting for a dollop of this whipped cream for a lighter option.
As a dip: Serve it alongside gingerbread cookies or fruit for a quick and indulgent snack.

When it comes to storage:

Refrigerate: Keep it in an airtight container for up to 24 hours. Give it a gentle whisk before serving if it settles.
Don’t freeze: Whipped cream doesn’t freeze well—it’ll separate and get grainy.
Reheat tips: If serving with hot drinks, add the whipped cream cold on top to keep it fluffy.

Pro tip: If you have leftover whipped cream (not that it usually happens), swirl it into oatmeal or pancakes for a cozy breakfast treat.

Nutritional Info & Health Benefits

Look, I’m not here to pretend whipped cream is a health food. But here’s the lowdown so you can feel a little better about indulging.

Per 2 tbsp serving	Amount
Calories	90
Fat	9g
Protein	0.5g
Carbohydrates	1.5g
Sugar	1.5g

Why I feel good about it: The sugar content is pretty low compared to other dessert toppings, and the heavy cream gives you some healthy fats that keep you satisfied. The eggnog adds a touch of spice and fun without a ton of calories.

If you’re watching sugar, you can always reduce the powdered sugar or try a sugar substitute like powdered erythritol, but I’d recommend sticking with the original recipe for that classic holiday vibe.

Final Thoughts

So there you have it—my easy eggnog whipped cream recipe that turns any holiday dessert into a celebration. I know I’ve gushed, but this stuff really makes me feel like I’m spreading a little extra joy in the kitchen.

Whether you’re topping pies, drinks, or just eating it by the spoonful (no shame), this whipped cream is about making the holidays a little cozier and sweeter without fuss. It’s simple, fast, and seriously delicious. That’s my kind of recipe.

Give it a try, tweak it to your liking, and make it your own. And hey, if you do make it, please drop a comment or tag me on Instagram—I love seeing your holiday creations and swapping tips.

Happy holidays and happy whipping!

FAQs

Q: Can I use regular milk or half-and-half instead of heavy cream?

A: I’ve tried this, and the texture just isn’t the same. Heavy cream’s high fat content is what makes whipped cream fluffy and stable. Milk or half-and-half won’t whip up properly—it’ll just be watery. So, stick with heavy cream for best results.

Q: How do I know when the whipped cream is done?

A: Watch for stiff peaks that hold their shape when you lift the beaters. The cream should be fluffy but not grainy or separated. If you accidentally overwhip, you’ll see it start turning yellow and lumpy—that’s butter forming. Stop right before that happens.

Q: Can I make this eggnog whipped cream ahead of time?

A: Yes! You can make it a few hours in advance and keep it chilled in the fridge. Just give it a quick whisk before serving if it settles or loses some volume. I wouldn’t recommend making it more than 24 hours ahead, though.

Q: What if I don’t have eggnog on hand—can I skip it or substitute?

A: You can skip the eggnog, but the whipped cream will be more basic. For a substitution, try a mix of milk with a pinch of nutmeg, cinnamon, and vanilla extract to mimic the flavor, but it won’t be quite the same. Or make a quick batch of homemade eggnog if you’re feeling ambitious!

Q: Is this recipe safe for kids with the eggnog and optional alcohol?

A: Absolutely! The amount of alcohol is tiny and totally optional—you can leave it out entirely. The eggnog in most stores is pasteurized and safe for kids. Just keep an eye on the alcohol addition if serving to little ones.

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