I’ve been making eggnog-flavored whipped cream for years. Here’s the kid-friendly version, but it can revert to an adult beverage er topping with a minor substitution. :)
1 pint heavy cream, chilled in freezer until thick/slushy
1/4 cup sugar
1 tsp (or more) **freshly grated** nutmeg
1/2 tsp. vanilla extract
3/4 tsp. rum extract
Using a chilled bowl and beater(s), whip the cream to soft peaks (using medium-high speed), then gradually add sugar and other ingredients (while using medium or medium-low speed), stopping occasionally to scrape bowl with spatula. Beat to stiff peaks or desired consistency. Freezes well for use over several days - just break off desired amount with a spoon and let thaw on top of dessert if needed. Thaws very quickly on warm desserts; no waiting necessary.
American pint, 16 oz. That’s the standard carton size, at least until the grocery shrink ray hits them.