Eggnog Whipped Cream is a light and creamy topping made with eggnog, nutmeg, and confectioners’ sugar, perfect for finishing your favorite holiday treats! Add it to pies, hot cocoa, or even pancakes to get you in the holiday spirit. I added this amazing whipped cream to my Eggnog French Toast and it is a match made in heaven!

Mug of hot cocoa with Eggnog Whipped Cream topping on a wooden table.

Ingredients & Substitutions

Heavy Whipping Cream: Heavy whipping cream (heavy cream) is the base of the whipped cream. When whipped, it becomes light and fluffy, creating that creamy texture everyone loves.
Eggnog: The star of this whipped cream is the eggnog! This adds the rich, sweet flavor of eggnog, making it extra festive and perfect for the holidays. I have a delicious homemade eggnog (made with or without alcohol) you could use, or try my blender eggnog recipe. Store-bought eggnog would also work. No matter which eggnog you use, make sure it is chilled before making the whipped cream.
Confectioners’ Sugar: This sugar is very fine and blends easily, adding just the right amount of sweetness without making the whipped cream grainy. If you only have granulated sugar, add it immediately at the beginning and whip it with the cream.
Nutmeg: Nutmeg gives a warm, spicy flavor that reminds you of classic holiday treats, like eggnog and spice cookies. If you don’t have nutmeg, cinnamon or pumpkin pie spice can be good alternatives, though they will give the whipped cream a different flavor.

Looking down on a cup of Eggnog Whipped Cream on a wooden table.

Delicious Ways To Use Eggnog Whipped Cream

Although eggnog whipped cream makes sense for the holidays, it can be enjoyed year-round! It’s perfect for whenever you are craving a little extra indulgence, even outside of the holiday season! Here are some delicious ways to use eggnog whipped cream:

Top pies like pumpkin pie, apple pie, or pecan pie.
Add a dollop to your cup of hot cocoa. (I have a big batch of hot cocoa mix you will want to have around all season!)
Serve it on top of pancakes and waffles. (I think it would be SO good on my sweet potato pancakes.)
Stir it into your coffee, espresso, or latte.
Top cakes, cupcakes, or muffins. (Add even more eggnog flavor by adding the whipped cream to my eggnog muffins!)
Add a little bit to the tops of my mini eggnog cheesecakes!

Stack of eggnog french toast with an Eggnog Whipped Cream topping.

How To Store Eggnog Whipped Cream

To store eggnog whipped cream, keep it in an airtight container in the refrigerator. It will last up to 1-2 days. After storing, the whipped cream may separate a little. Simply re-whip it gently with a hand mixer or whisk to restore its fluffy texture before using.

Can I Freeze Eggnog Whipped Cream

Yes, you can freeze whipped cream. (This is a great option for longer storage since it doesn’t last long in the refrigerator.) To freeze whipped cream, first, scoop dollops onto a parchment-lined baking sheet. Freeze until they are completely solid. Once frozen, store the dollops in zippered plastic freezer bags (don’t forget to label and date the bags). When you’re ready to use them, you can drop them straight into a hot cup of cocoa or let them thaw on a plate for 15-20 minutes before adding to a dessert.

Eggnog Whipped Cream

Prep Time 10

Total Time 10

Eggnog Whipped Cream is a light and creamy topping made with eggnog, nutmeg, and confectioners' sugar, perfect for finishing your favorite holiday treats! Add it to pies, hot cocoa, or even french toast to get you in the holiday spirit.

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Ingredients

▢ 1 cup (238 g) heavy whipping cream, chilled
▢ ¼ cup (63.5 g) eggnog, chilled
▢ ¼ cup (31 g) confectioners' sugar
▢ ½ teaspoon nutmeg

Instructions

To the bowl of a stand mixer with the whisk attachment, add heavy cream. Start mixing at the lowest speed and gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
When the cream starts to thicken, stop the mixer. Slowly add in the eggnog, beating until just combined. Stop the mixer.
Gradually add the confectioners' sugar and nutmeg. Then, resume mixing again, starting with low speed and increasing to medium speed, eventually moving to a high speed.
The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.

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What the Test Kitchen had to say about this recipe:

Autumn

I loved this whipped cream! It tasted just like Christmas with the eggnog and nutmeg. I put it on hot cocoa, and it made it even better. I want to make it again for the holidays!