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

Lynn Brown; Centennial, Colorado
Recipe by Southern Living December 2011

Gallery

Recipe Summary test

hands-on:
15 mins
total:
4 hrs 35 mins
Yield:
4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

    Advertisement
  • 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.

Advertisement