Mascarpone and Kosher Rye Whiskey Whipped Cream

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If you’re lucky enough to be bringing dessert (my favorite assignment) to Thanksgiving or another holiday gathering this season, you’ll likely be making or buying a pumpkin pie. And that’s one pie that truly benefits from a dollop of homemade whipped cream (if dairy will be permissible).

This year I put together what I think is the perfect match for the strongly flavored pie—a mascarpone and kosher rye whiskey whipped cream. The mascarpone not only sweetens and enhances the flavor of the cream but also stabilizes it. That means you can make the cream up to a couple of hours ahead and it will hold its volume, a nice bit of flexibility for freshly whipped cream.

As for the whiskey, just 1 tablespoon per cup of cream gives the right hint of butter and toffee without making the topping boozy. I was pleasantly surprised to find certified kosher rye whisky (as they spell it) being made locally and organically at Catoctin Creek Distillery in Purcellville, Virginia (well worth a visit if you are in the area). Their Roundstone Rye’s nuanced flavor really shines in the cream, but you can of course substitute any whiskey or bourbon (or even rum) that you have on hand.

This luscious and richly flavored whipped cream truly makes the pie—and it takes just a couple of minutes to literally whip up. Here’s to a sweet holiday season!


  1. […] for the apple sundaes, I recommend using 1 tablespoon of bourbon, or you can omit it. Here is my Whipped Cream recipe; omit the whiskey for this purpose and use 2 teaspoons of […]



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