This recipe for Rum Whipped Cream is very easy and adds so much to so many desserts. Use this to top grilled or baked fruit… puddings, mousses, cakes, pies and so much more.
The recipe is just a tweaked version of my Chantilly Cream recipe… I added a little more sugar in this recipe because, in my opinion, dark rum can use a bit more sweetness.
For those of you that want the taste and not the alcohol… you can use rum extract… use 1 ½ teaspoons rum extract instead of the tablespoon of dark rum.
The question seems to always come up.. can you substitute light rum instead of dark rum?…
The short answer… in my opinion for this recipe… is yes… BUT… understand the difference and how it will affect the recipe…. light rum has a lighter flavor… a lot lighter… and is sweeter… so… with that said.. I would use 1 tablespoon of light rum and 2 tablespoons sugar and ½ teaspoon vanilla…. taste it… and then add sugar and rum to your tastes… keep in mind the rum flavor will get stronger as it sits…
I hope you like this!
Recipe: Rum Whipped Cream
All you need:
1 cup heavy cream
3 tablespoons sugar
½ teaspoon vanilla
1 tablespoon dark rum
All you need to do:
Combine all ingredients and whip until soft to stiff peaks.
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