Rum-Infused Whipped Cream
An easy upgrade for sweet moments
February has a way of softening the edges of winter and inviting a little more intention into the kitchen. With Valentine’s Day, Galentine’s gatherings, and cozy nights in — all sharing the calendar, desserts begin to feel less like an afterthought and more like a small celebration — something meant to be lingered over, shared with friends, or enjoyed quietly at the end of the day.
A warm brownie fresh from the oven, a slice of chocolate cake, a bowl of berries with shaved chocolate, or a mug of cocoa wrapped in both hands — these are February comforts. And often, what makes them feel complete isn’t the dessert itself, but what’s served alongside it.
Homemade whipped cream is already a treat, but when you infuse it with rum, it becomes something quietly indulgent. Fluffy and light, lightly sweet, and kissed with notes of vanilla, spice, chocolate, or coffee (depending on the rum you choose), this simple upgrade brings warmth and elegance to desserts meant for any kind of celebration — romantic, friendly, or just-for-you.
Just a spoonful can transform a flourless chocolate cake, chocolate mousse, citrus tarts, fresh strawberries, or even a simple bowl of ice cream. The texture stays soft and luxurious, while the flavor adds subtle depth — aromatic, balanced, and lingering in the best way.
In this article, I’m sharing everything you need to make your own rum-infused whipped cream, including:
My go-to recipe using just a few staple ingredients
A breakdown of which Kōloa Rum to use depending on what you’re serving
Tips for whipped cream texture, flavor balance, stability, and presentation
Ideas for garnishes and seasonal flair
Plus, a simple hosting idea for your next dessert or cocoa bar
Whether you’re topping dessert or dressing up a warm drink, this is the kind of finishing touch that makes simple moments feel just a little more special.
