Finger-Licking Bailey Whipped Cream Recipe With Only 3 Plain Ingredients

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Finger-Licking Bailey Whipped Cream Recipe With Only 3 Plain Ingredients

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.

Course: Dessert

Cuisine: American

Keyword: bailey whipped cream recipe, baileys irish cream nutritional information, how to make baileys irish cream, irish cream whipped cream, whipped cream liqueur recipes

Calories: 137kcal

Author: Cakedecorist

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 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.
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 & 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.

Notes

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.

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.

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