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Ingredients15 m servings 63
Original recipe yields 16 servings (2 cups)
- Chill metal beaters for an electric mixer and a large metal bowl in the freezer for at least 5 minutes. Pour cream into chilled bowl and whip with electric mixer on high speed until cream is soft and fluffy, about 2 minutes. Slowly beat in sugar, whipping cream until it holds stiff peaks. Gradually beat in vanilla, rum, nutmeg; whipping cream to stiff peaks each time before adding next ingredient. Serve immediately.
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- Cook's Note:
- Instead of rum, you can use 2 teaspoons of rum extract.
Per Serving: 63 calories; 5.6 2.2 0.3 20 6 Full nutrition
ReviewsRead all reviews 2
Used rum extract and freshly grated nutmeg. And, yes, it really does taste like eggnog. Served today on Orange Pecan Pie, but this would be an outstanding topping for a pumpkin pie.