Bacon Whipped Cream

Preparation info

  • Difficulty


  • Makes

    1 quart

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About


  • 2 cups (240 ml) very cold Bacon Heavy Cream
  • 3 tablespoons confectioners’ sugar
  • 1 teaspoon pure vanilla extract


In the bowl of a stand mixer or a large bowl, combine the cream, sugar, and vanilla and whip, either with the whip attachment or a large balloon whisk, until soft peaks form.

The whipped cream can be made up to 4 hours in advance. Store in an airtight container in the refrigerator before serving. Lightly whip before using.