Last Updated on February 21, 2023
Here’s the best Bailey Whipped Cream recipe you will ever try.
I believe you will all agree when I say homemade is the best, and this Irish cream whipped cream is no different, moreover, is one of the easiest you will find here. It adds so much creaminess and texture that none of the store-bought ones even come close. It’s a great boozy topper for your hot cocoa, coffee, cocktails, brownies, or other desserts.
Can whipped cream get any better? It can, but only if you make it yourself! Keep reading to learn the easiest and tastiest bailey whipped cream recipe ever!
Bailey Whipped Cream Recipe
Let’s get into the details!
Ingredients
- 1 cup heavy whipping cream
- 3 tablespoons of confectioners’ sugar
- 2 ounces Irish cream liqueur (can be more or less, depending on your preference)
Instructions
If you want to make easy-peasy Irish cream whipped cream, you don’t need to go any further than this. Here is a simple recipe with only three ingredients I bet you certainly have in your pantry. So, let’s get down to the point.
I suggest that you always start with whipped cream. When you go to the store, it is important to concentrate while shopping, not to let your mind wander, otherwise, you might put the wrong product in the cart.
Be sure to buy a heavy cream, never half-and-half. It’s not hard to find it, check the packaging for the pint that says “heavy cream” or “whipping cream”. If you bring home half and half, this Bailey Whipped Cream recipe just won’t come together and hold its shape.
Step No. 1: Taste it
Choose a clean bowl of the appropriate size and put the cream and sugar in it. Since not all of us have the same taste or like the same things (some like more and some less sweet food), I suggest you taste it with a spoon to determine if the level of sweetness matches your taste. If it’s too sweet for you, add a little more cream, and if it’s not sweet enough, add another spoonful of sugar.
Step No. 2: Mix & whip
It’s whipping time, and when I say that, I mean you absolutely don’t want to skimp on the ingredients when whipping up. This is the part where you want to be both tough and rough. Although you can do this by hand with a whisk, I suggest you do it with a kitchen tool, whether it’s a hand mixer or a stand mixer. If for any reason you decide to avoid using tools and whisk by hand, by all means, do it, but trust me, the mixer will cut the time by a lot.
Start by mixing ingredients on low speed until nicely combined, and then slowly increase the speed to incorporate more air. The thing is that during whipping it is necessary to whip air into the cream as much as possible, which will consequently increase the volume. That’s exactly why I told you at the beginning to choose a bowl of the right size, the medium-sized one worked best for me.
Small Secrets Of Great Confectioners
Are you ready for a trick that hardly any confectioner will reveal to you? This is like a closely guarded secret, but since I wish you nothing but success in the kitchen, here’s a friendly tip. Try to always use a metal bowl that you have previously kept either in a cold room or in the refrigerator. Try making it once in a cold bowl, and the second time in a bowl that has already reached room temperature, and write in the comments if you notice a difference.
Here are some more useful tips:
- This cream is a “soft set,” so it won’t form stiff peaks, if you prefer it to be thick, reduce the amount of liqueur.
- Use confectioners rather than granulated sugar as it dissolves more easily.
- Always use heavy cream or heavy whipping cream, never half and half.
- The only downside to this Bailey Whipped Cream recipe is that it changes flavor as it sits in the fridge, so only make as much as you can use over the next day or two.
How Much Booze To Add?
I’m assuming you all came here because you want boozy whipped cream, therefore, I’m going to explain what your next step is.
Each of the whipped cream liqueur recipes calls for adding a little Baileys, amaretto, coffee, or hazelnut liqueur. It’s up to you which one you choose, but since we are talking about the Bailey Whipped Cream recipe today, it’s quite clear which one I will choose this time.
The secret is to add 1 ounce of liqueur to every cup of whipping cream. However, until you are sure what you like best, I advise you to try 1/2 ounce at a time first and taste with a spoon, because if you don’t want it to be too strong, 1 ounce might be too much for you. This Bailey Whipped Cream recipe is perfect for scooping on top of drinks like a traditional Irish coffee, but you won’t go wrong even if you decide to try something different like Baby Guinness Jell-O shots.
To be fair, Bailey’s is probably the most popular brand of Irish Cream here in the States, but if you’re in the mood, you might want to try some of the following:
- Carolan’s
- Brendan’s
- Kirkland
- Ryan’s
Baileys Irish Cream Nutritional Information
Serving size: 1/4 cup
Amount per serving:
Calories: 137
Total fat: 13g
Sodium: 10mg
Carbohydrates: 4g
Fiber: 0g
Sugar: 4g
Protein: 1g
To Conclude
This Bailey Whipped Cream recipe is all you need this season. It is very easy to make and requires only three ingredients that I assume you all always have in your pantry. I use it most often when I want to add creaminess and texture to coffee and cocktails, but you don’t have to hesitate if you want to consume it on its own.
How about you try it tonight? Let me know in the section below.
Read more:
Easy Ambrosia Dessert Recipe With Cool Whip – 3 Quick Steps
Finger-Licking Bailey Whipped Cream Recipe With Only 3 Plain Ingredients
Ingredients
- 1 cup heavy whipping cream
- 3 tablespoons of confectioners' sugar
- 2 ounces Irish cream liqueur (can be more or less, depending on your preference)
Instructions
- Taste itChoose a clean bowl of the appropriate size and put the cream and sugar in it. Since not all of us have the same taste or like the same things (some like more and some less sweet food), I suggest you taste it with a spoon to determine if the level of sweetness matches your taste. If it's too sweet for you, add a little more cream, and if it's not sweet enough, add another spoonful of sugar.1 cup heavy whipping cream, 3 tablespoons of confectioners' sugar, 2 ounces Irish cream liqueur (can be more or less, depending on your preference)
- Mix & whipIt's whipping time, and when I say that, I mean you absolutely don't want to skimp on the ingredients when whipping up. This is the part where you want to be both tough and rough. Although you can do this by hand with a whisk, I suggest you do it with a kitchen tool, whether it's a hand mixer or a stand mixer. If for any reason you decide to avoid using tools and whisk by hand, by all means, do it, but trust me, the mixer will cut the time by a lot.Start by mixing ingredients on low speed until nicely combined, and then slowly increase the speed to incorporate more air. The thing is that during whipping it is necessary to whip air into the cream as much as possible, which will consequently increase the volume. That's exactly why I told you at the beginning to choose a bowl of the right size, the medium-sized one worked best for me.
Notes
Nutrition
