5 Boozy Whipped Cream Recipes

Boozy whipped creams!

Not just one, but 5 recipes for you. This is a great way to bring your holiday desserts to the next level. Because serving a Chocolate Tart is great, but people remember a Chocolate Tart with Orange Cointreau Whipped Cream. And you don’t even have to tell them that it only took you 3 minutes to throw that whipped cream together.

And Homemade Hot Chocolate with Peppermint Schnapps Whipped Cream will give you the win at Girls Night In this December.

Making homemade whipped cream is incredibly easy, but here are a few tips to make it completely fool proof:

1. Cold, cold, cold. Seriously, cold ingredients or you will be churning butter.

2. You can whip it by hand, with a whisk, of you can use  a stand mixer. Don’t over beat, stop when you have soft peaks.

3. Make it right before you serve it, it tends to break down fairly quickly at room temperature and doesn’t last all that long in the fridge.

4. Taste and adjust as you go. If you want it sweeter, add more sugar. More booze? Go nuts.

Orange Cointreau Whipped Cream. I love this on a rich dark chocolate tart, cranberry apple crumble or a vanilla sponge cake with berries.

Chocolate Mint Stout Lava Cake


  • 3.5 oz (100 g) Dark Chocolate 70%
  • 1 1/2 sticks butter (10 tbs)
  • 2/3 cup Chocolate Mint Stout (or chocolate stout)
  • 1/4 tsp peppermint extract
  • 3 eggs plus 3 additional yolks
  • 1 1/2 cups powdered sugar
  • 1/3 cup cocoa powder
  • 3/4 cup flour
  • 1 tsp espresso powder (this will not make the dessert taste like coffee. Espresso intensifies chocolate)
  • 2 tbs dark chocolate chips


  1. Preheat oven to 425.
  2. Butter six soufflé dishes very well. The best way to do this is to soften butter (or use vegetable shortening or margarine) and a wadded up paper towel, smear a large amount inside each dish, making sure to get into the edges.
  3. In a saucepan over medium heat, add the chocolate and butter. Stir constantly until chocolate is melted, about 5 minutes. Remove from heat. Add beer, and peppermint extract, stir to combine.
  4. In a separate bowl, whisk the eggs, yolks and powdered sugar.
  5. Pour chocolate mixture over egg mixture, stir to combine.
  6. Sprinkle cocoa powder, espresso powder and flour over chocolate mixture, stir until just combined.
  7. Divide equally between souffle dishes, making sure not to fill more than 2/3 full. Press about 4 to 5 chocolate chips into the very center of each cake (can be made one day ahead, cover and chill).
  8. Bake at 425 until the outside is set, but the center is still liquid, about 9 minute no more than 13. (Note: Glass baking dishes cook much faster then ceramic dishes. Take these out of the oven when it looks as if they "need a few more minutes," you want a very runny center.)
  9. Run a butter knife around the edge of the cake. Place a plate on top of each ramekin, turn upside down, lift ramekin to reveal cake. Serve immediately.


Vanilla Elderflower Whipped Cream. I love this on a lemon cake, peach pie, or strawberry tart.

Beer & Bacon Jam


  • 12 oz thick sliced bacon (8-10 thick strips)
  • 4 cloves of garlic, smashed
  • 1/2 cup yellow onion, chopped
  • 1 1/4 cups amber ale or imperial stout, divided
  • 1/4 cup apple cider vinegar
  • 1/2 cup balsamic vinegar
  • 2/3 cup brown sugar


  1. In a large pot or dutch oven, cook the bacon, working in batches if neccessary. Remove the bacon from the pan and allow to cool and then roughly chop. Drain off the bacon grease from the pot, leaving only about 1 tbs bacon drippings in the bottom of the pot. Return the pot to heat and cook the onions until soft and translucent, about 3 minutes. Add the garlic and stir for about 30 seconds. Add 1 cup beer and both vinegars, scraping to deglaze the bottom of the pot. Add the brown sugar and the bacon, reduce heat to maintain a simmer. Place the lid on the pot at an angle, allowing to vent the steam. Cook until reduced to a thick and syrupy consistency, stirring occasionally, about 45 minutes. Transfer to a food processor along with remaining 1/4 cup beer and pulse until most of the large pieces have been chopped.
  2. Serve at room temperature.


Pumpkin Bourbon Whipped Cream. Of course, this is great on pumpkin pie. But also great on pancakes, waffles, caramel cupcakes and pecan pie.

Chocolate Stout Cake with Beer Brown Sugar Butter Cream Filling & Porter Ganache


    For the Cake:
  • 3 cup flour
  • 1 tbs baking powder
  • 2 tsp baking soda
  • ¼ cup unsweetened cocoa powder
  • 1 tsp kosher salt
  • 2 sticks (16 tbs) unsalted butter
  • 2 cup sugar
  • 4 eggs
  • 1 1/2 cup (2 3.5 oz bars) 72% dark chocolate, chopped
  • 1 1/2 cup Chocolate Stout
  • 1 cup of brewed coffee, cooled
  • For The Filling (Buttercream):
  • 1/2 cup beer
  • 1/2 cup of brown sugar
  • 12 tbs of butter softened
  • 1/2 tsp salt
  • 1 cup powdered sugar
  • For The Ganache:
  • 2 cups of dark chocolate chips
  • 1/2 cups of Blake Butte Porter
  • 1/2 cup heavy cream


  1. Preheat the oven to 350.
  2. Combine flour, salt, baking powder, baking soda and the cocoa powder in a bowl and whisk until well combined.
  3. In the bowl of a stand mixer add the butter and sugar and beat until well combined. Add the eggs one at a time, beating well after each egg, scraping the bottom of the bowl between additions.
  4. In a microwave safe bowl, add the 72% chocolate. Microwave for 30 seconds, remove and stir. Repeat until the chocolate is melted.
  5. Add the melted chocolate to the sugar/egg mixture and blend well. While the mixer is on a medium-low setting, add the stout and then the coffee, continue to combine until well mixed, then add the flour mixture a little at a time until well combined.
  6. Grease and flour two 9 inch cake pans. Bake for between 25 and 35 minutes (for cupcakes about 18 minutes) or until the cake springs back when lightly touched. Remove from oven and allow to cool.
  7. Filling:
  8. Place the beer in a microwave safe bowl, heat on high until very hot, add the brown sugar and stir until completely dissolved. Allow to cool to room temperature.
  9. In the bowl of a stand mixer, add the butter (must be softened to room temperature or it will not work), salt and powdered sugar, beat until combined. Add the brown sugar mixture and mix slowly until mostly combined, then turn the mixer on high and then whip until the frosting is fluffy and well combined.
  10. Ganache:
  11. Place chocolate chips in a heat safe bowl. In a pot on the stove, add the heavy cream and the beer and cook over medium heat until hot and bubbly, stirring frequently, about 5-8 minutes. Pour the cream/beer over the chocolate chips and stir until well combined. Place in the fridge and allow to cool until slightly below room temperature.
  12. Assembly:
  13. Place the first layer of your cake on a a cake plate. Top with your brown sugar butter cream. Add the second cake layer. Pour the warm ganache over the top and allow it to run down the sides. Spread with a knife if necessary.

Peppermint Schnapps Whipped Cream. This is perfect for your Christmas Hot Cocoa, garnish with a mini candy cane. Also great with chocolate fudge cake, or just chocolate mint cupcakes.

Chocolate Stout and Bacon Skillet Brownies


  • 2 strips bacon
  • 1 stick unsalted butter
  • 3.5 oz (100g) dark chocolate (60%), broken into pieces
  • 1/2 cup stout (chocolate or coffee stouts work best)
  • 2 eggs
  • 2/3 cup sugar
  • 1 tbs espresso powder
  • 1/2 cup flour
  • 1/3 cup cocoa powder
  • 1/4 tsp baking powder


  1. Preheat oven to 350.
  2. In a 8 or 10 inch cast iron skillet cook the bacon until done. Remove bacon from skillet. Swirl the bacon fat to coat the pan, discard the excess bacon fat.
  3. Add the butter to the skillet, return to heat and cook until melted. Add the chocolate and stir until melted. Remove from heat. Add beer and stir.
  4. In a separate bowl, whisk together the eggs and sugar until very well combined. Sprinkle the flour, cocoa powder, baking powder and espresso powder over the eggs, whisk until just combined.
  5. Add the egg mixture to the chocolate skillet and stir until just combined. Chop bacon and sprinkle over the top.
  6. Cook until the top has set (don't over bake) about 25 to 30 minutes.
  7. Remove from oven, top with vanilla ice cream if desired (and I'm pretty sure you should desire) set in the middle of a table full of hungry people. Add spoons.


Tequila Lime Whipped Cream. Of course, this is awesome on key lime pie. But it’s also great on pineapple cake, and vanilla pound cake with strawberries.

IPA Cherry Tart


  • 1 sheet puff pastry, thawed
  • 3 cups sweet dark cherries, pitted (I used Bing Cherries)
  • 2 tbs corn starch
  • 1/2 cup IPA
  • 2/3 cup sugar
  • 1 egg, lightly beaten


  1. Preheat oven to 375.
  2. Roll out the puff pastry on a lightly floured surface. Transfer to a tart pan with a removable bottom, press into shape, remove excess. If you don't have a tart pan, cover a baking sheet with parchment paper, place puff pastry in the middle, fold about 1 inch of the sides inward to form edges. Place puff pastry in the fridge until ready.
  3. In a pot over medium high heat, add the cherries, cornstarch, IPA and sugar. Allow to boil until thickened, stirring occasionally, about 10 minutes.
  4. Remove pastry from the fridge, prick all over with a fork, make sure the holes are small. Brush with lightly beaten egg.
  5. Pour the cherries into the tart.
  6. Bake until the pastry has turned golden brown, about 20 minutes.



24 thoughts on “5 Boozy Whipped Cream Recipes

  1. Do people just ask if they can come over so they can eat whatever you are making…if we lived close I would be at your house everyday! Or maybe I would just raid your fridge when you were gone!

  2. Wow, these are amazing Jackie! Definitely Pinworthy so I can refer back over the holidays. This totally made me think of my Mom. At summer parties, she would mix a little creme de menthe into some cool whip as a dip for fresh strawberries. It was so simple but so good. I’ll definitely put one or more of these out with my pies this year.

  3. Being a big tequila lover I really like the sound of your tequila Lime Whipped Cream Recipe. Would it also be possible to use a cream whipper and still get the same effect?

  4. Sounds lovely but how long is ‘fairly quickly’ please? I want to make an alcoholic trifle where every layer contains booze but will be transporting it to somewhere with no facilities for whipping cream. Cheers.

      1. Try adding Guar Gum. Maybe a tsp or half a tsp. Found in health food stores. It helps keep frosting and whipped cream standing at room temp. Secrets of the chefs.

    1. If you need it to last longer try adding it to cool whip or other prepared whipped topping. Works GREAT!

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