Ginger Whipped Cream

recipe
Tastes of peeled, fresh ginger punctuate the Ginger Whipped Cream topping on Chocolate-Gingerbread Toffee Cake.

Yield:

4 cups
Total time: 4 Hours, 35 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 4 Hours, 35 Minutes

Ingredients

2 cups cups heavy cream
5 (1/8-inch-thick) slices peeled fresh ginger
6 tablespoons powdered sugar

Preparation

1. Cook cream and ginger in a heavy nonaluminum saucepan over medium-high heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat, and let cool completely (about 20 minutes). Chill 4 to 12 hours. (Cream needs to be ice-cold before beating.)

2. Pour cream mixture through a fine wire-mesh strainer into a bowl, discarding ginger. Beat at medium-high speed with an electric mixer 1 minute or until foamy; increase speed to high, and gradually add powdered sugar, beating 2 to 3 minutes or just until stiff peaks form. (Do not overbeat or cream will become grainy.) Use immediately.

Lynn Brown; Centennial, Colorado,

Southern Living

December 2011
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