This Irish Cream Whipped Cream is slightly sweet and extra boozy. It’s the perfect homemade whipped cream with just a little kick to get this party started.
I think most of us would agree that anything homemade is always the best. And this Irish Cream Whipped Cream is no difference. It is essentially a homemade whipped creamed spiked with Bailey’s Original Irish Cream Liqueur. It is sweet, creamy and has a hint of chocolate from the liqueur.
What to serve Irish Cream Whipped Cream with:
- Serve it with your favorite Irish coffee or just coffee.
- Serve it with hot chocolate for a creamy boozy kick.
- Add it on top of pies, cobblers, cheesecakes, even ice cream sundaes.
The options are endless and this basic recipe takes just 5 minutes to prepare.
Irish Cream Whipped Cream Recipe
Irish Cream Whipped Cream
This Irish Cream Whipped Cream is slightly sweet and extra boozy. It’s the perfect homemade whipped cream with just a little kick to get this party started.
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Servings: 2 cups
Calories: 72kcal
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoon granulated sugar ((see note 1))
- 2 tablespoon Irish cream
Instructions
- Add heavy whipping cream, and sugar to your stand mixer bowl.
- Beat with the whisk attachment on medium speed until the mixture thickens slightly.
- Stream in the Irish cream and continue to beat until stiff peak forms.
- Refrigerate until ready to use.
Notes
- If you prefer whipped cream on the sweeter side, use up to ¼ cup of granulated sugar.
- Store in the fridge for up to 3 days.
- Recipe can easily be halved for a smaller amount.
Nutrition
Serving: 21g | Calories: 72kcal
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Mention @WildWildWhisk or tag #WildWildWhisk on Instagram.
Has anyone made this with Cool Whip?
Great recipe!! I used 1 cup of double cream, 2 TBSP “Natvia” (powdered erythritol and stevia), and about 1/4c of Merlyn, which is a Welsh cream liqueur very similar to Baileys – then whipped this up very stiff… I served this with a small Christmas Pudding – fantastic!
I’d say this is one. You nailed it totally
from beginning to end. To write this you may have
worked for research.
King regards,
Lunding Valenzuela
I am going to use this in a dessert recipe for our St Patrick’s Day dinner tonight. I will add pureed boysenberries to half the cream and layer: Pureed berries, flavoured cream, berries, chocolate Flake sprinkled on top. I know it will be delicious!
Mmm… that sounds amazing Kay! Have a wonderful dinner and enjoy the delicious food 🙂
Have you made it with powdered sugar for sturdier shape? I am using it to frost guineas cupcakes but don’t want the whipped cream frosting to “melt” down overnight.
I’ve always uses granulated sugar, but yes you can certainly use powder sugar. You must whipped it until very stiff in order to use to frost cupcakes. I do use whipped cream to frost cupcakes all the time and don’t have issue with melting, be sure to store in the fridge until ready to serve.
What a great way to use Baileys and I love the idea of using this on top of a hot cocoa. If there’s anything more comforting in winter than a hot cocoa, it’d have to be one with Irish Cream Whipped Cream on top 🙂