Buffalo Trace Bourbon Cream Recipe: Rich Whiskey-Infused Decadence

There’s a reason bourbon cream has become a beloved addition to coffee, desserts, and even solo sipping. This recipe captures the smooth richness of Buffalo Trace bourbon, blending it with real cream and just the right touch of sweetness to create a velvety, indulgent condiment.

The process is straightforward—no cooking required—just a careful balance of quality ingredients. Heavy cream forms the luxurious base, while vanilla and sugar round out the whiskey’s bold character. The result is a smooth, creamy sauce that elevates everything it touches.

Unlike store-bought versions, this homemade bourbon cream lets you control the sweetness and strength. A splash in coffee transforms your morning routine, while a drizzle over ice cream turns dessert into a decadent experience.

Store it in the fridge for up to two weeks, though it rarely lasts that long.

Ingredients for Buffalo Trace Bourbon Cream

Eight premium ingredients create this velvety, whiskey-infused bourbon cream with rich depth.

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The bourbon is non-negotiable here. Buffalo Trace delivers the smooth, balanced profile this recipe demands—avoid anything too harsh or overly oaked. For the heavy cream, organic from Whole Foods or a trusted local dairy ensures the richest base. The vanilla? Nielsen-Massey Madagascar if you’re splurging, but McCormick pure extract works perfectly fine for everyday use. Always check the proof on your bourbon; higher than 90 starts to overpower the cream.

No heavy cream? Half-and-half plus a splash of melted butter gets you close but lacks the same body. Swap granulated sugar for light brown sugar at a 1:1 ratio for a caramel note. If you’re avoiding dairy, coconut cream plus a neutral oil can substitute, though the flavor shifts noticeably. The condensed milk is key for that signature thickness—don’t be tempted to skip it. For a boozier kick, reduce the sweetened condensed milk by 2 tbsp.

This keeps beautifully in the fridge for up to 2 weeks—the flavors actually deepen over time. Store in glass bottles (mason jars work) to preserve quality. If it separates slightly, a quick shake or stir brings it back together. For longer storage, freeze in ice cube trays, then transfer to a bag for up to 3 months.

Step-by-Step Instructions for Bourbon Cream

Master this refined technique for a velvety, whiskey-infused cream with balanced sweetness and depth.

Step 1: Infuse the Bourbon with Butter

In a heavy-bottomed saucepan, combine the 1 cup Buffalo Trace Bourbon and 2 tbsp unsalted butter over low heat. Warm the mixture gently for 3-4 minutes, stirring occasionally, until the butter melts completely and the bourbon takes on a subtle sheen.

This step mellows the alcohol’s sharpness while allowing the bourbon’s caramel and vanilla notes to shine. Avoid boiling—you want a gentle infusion, not evaporation. The mixture should smell rich and aromatic, with the butter fully incorporated.

Step 2: Dissolve Sugar and Begin Cream Base

Add the 0.5 cup granulated sugar to the bourbon-butter mixture, stirring continuously until the sugar dissolves completely. This should take 2-3 minutes on low heat. The liquid will appear slightly syrupy as the sugar integrates.

Next, pour in the 1.5 cups heavy cream and 0.25 cup whole milk, stirring to combine. Increase the heat to medium and bring the mixture to a gentle simmer. Watch for tiny bubbles forming at the edges—this indicates the proper temperature.

Step 3: Incorporate Condensed Milk and Vanilla

Once simmering, reduce the heat to low and stir in the 0.5 cup sweetened condensed milk. This adds body and a luscious sweetness that complements the bourbon’s complexity. Continue stirring for 2-3 minutes until fully combined.

Add the 2 tsp pure vanilla extract and 0.25 tsp sea salt, then stir for another 1 minute. The vanilla enhances the bourbon’s natural notes, while the salt balances the sweetness. The mixture should now have a smooth, creamy consistency with a glossy sheen.

Step 4: Simmer to Desired Thickness

Maintain the mixture at a low simmer, stirring frequently to prevent scorching. After 8-10 minutes, the cream will begin to thicken slightly, coating the back of a spoon. This is your visual cue that it’s nearing completion.

Continue simmering for an additional 5-7 minutes until it reaches your preferred consistency—thicker for a sauce, slightly looser for a pouring cream. The final product should be rich, velvety, and deeply aromatic, with the bourbon’s warmth subtly present in every spoonful.

Dietary Considerations for This Recipe

Dairy-Free Adaptation

For a vegan version, swap heavy cream with full-fat coconut cream and replace whole milk with unsweetened almond milk. Use coconut oil instead of butter. The flavor profile will shift slightly tropical but still delivers that creamy richness. 🌱

Lower Sugar Option

Cut the sugar by half or replace it with monk fruit sweetener at a 1:1 ratio. The bourbon’s natural sweetness will still shine through. I’ve found this works well for those watching their sugar intake without sacrificing depth.

Gluten-Free Note

This recipe is naturally gluten-free as written. Just double-check your vanilla extract label—some brands use alcohol derived from wheat. I recommend Nielsen-Massey or Rodelle for guaranteed gluten-free options.

Alcohol Content

Since this isn’t cooked long enough to fully evaporate the alcohol, each 2-tbsp serving contains about 1 tsp of pure bourbon. Consider this for serving to children or those avoiding alcohol. The flavor remains rich even with reduced alcohol.

Lactose Intolerance

Use lactose-free dairy products if you’re sensitive but still want that classic cream texture. Lactaid brand makes excellent lactose-free heavy cream and milk. The taste difference is minimal, and the bourbon’s boldness masks any subtle changes.

Storage Considerations

Because of the dairy, this must be refrigerated and consumed within 2 weeks. For longer storage, freeze in ice cube trays. Thaw in the fridge overnight and give it a good stir before using. 💡

Frequently Asked Questions