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Ginger Whipped Cream

Ginger Whipped Cream

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

This recipe goes with Chocolate-Gingerbread-Toffee Cake

Southern Living DECEMBER 2011

  • Yield: 4 cups
  • Hands-on:15 Minutes
  • Total:4 Hours, 35 Minutes


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


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.


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Ginger Whipped Cream recipe