Hands-on Time
15 Mins
Total Time
4 Hours 35 Mins
Yield
4 cups

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

How to Make It

Step 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.)

Step 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.

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