I love finding new ways to use my Gingerbread Spice Mix, and this Gingerbread Stabilized Whipped Cream is such a fun one! It is light, creamy, and full of warm gingerbread flavor, with a little molasses adding even more depth. The cream cheese helps keep the whipped cream stable, so it holds its shape beautifully.
It is perfect for topping cakes, pies, cupcakes, and other holiday desserts. If you have not tried my Stabilized Whipped Cream yet, this gingerbread version is a great place to start. And if you are in the mood for more gingerbread, check out my other Gingerbread Recipes for more cozy favorites!
Ingredients & Substitutions
- Cream cheese: Use full-fat cream cheese for the best texture and flavor. Let it soften before mixing so it blends smoothly.
- Granulated sugar: Adds sweetness and helps create a smooth whipped cream.
- Molasses: Adds a deeper, richer gingerbread flavor. Use regular unsulphured molasses. I do not recommend blackstrap molasses, which can be too strong and bitter for this recipe.
- Heavy whipping cream: Make sure the cream is cold before whipping. You can use heavy cream or heavy whipping cream.
- Gingerbread Spice Mix: This gives the whipped cream its warm gingerbread flavor. I recommend using my homemade blend for the best flavor.
- Vanilla extract: Adds a little extra flavor and works well with the warm spices.
- Kosher salt: Just a pinch helps balance the sweetness and bring out the gingerbread flavor.
Tips for the Best Gingerbread Stabilized Whipped Cream
- Use cold heavy cream. Cold cream whips up faster and gives you better volume.
- Soften the cream cheese first. This helps it blend smoothly with the sugar and keeps lumps out of the whipped cream.
- Chill the bowl and whisk. About 15 minutes in the freezer is enough to get them nice and cold.
- Scrape the bowl. Cream cheese can settle on the bottom, so scrape the bottom and sides before you finish whipping.
- Watch for stiff peaks. Once the whipped cream holds its shape and the peaks stand straight up, stop mixing. Overmixing can make the cream grainy.
- Taste before adding more spice. Start with 2 teaspoons of my Gingerbread Spice Mix and add more if you want a stronger gingerbread flavor. You can use up to 2 ½ teaspoons.
FAQs
Can I make Gingerbread Stabilized Whipped Cream ahead of time?
Yes! You can make it ahead and keep it covered in the refrigerator until you are ready to use it. Give it a gentle stir if needed before piping or spreading.
How long does stabilized whipped cream last?
When stored properly in the refrigerator, this whipped cream can last for about 2 to 3 days. The cream cheese helps it hold its shape longer than regular whipped cream.
Can I make Gingerbread Stabilized Whipped Cream without molasses?
Yes. You can leave out the molasses if you prefer a lighter gingerbread flavor. The whipped cream will still have plenty of flavor from my Gingerbread Spice Mix, but the molasses adds a deeper, richer flavor. No other changes are needed to the recipe.
Can I use a different spice mix?
Yes. You can use another gingerbread spice blend, but the flavor will depend on the spices in the blend. I recommend using my Gingerbread Spice Mix for the best flavor.
Can I freeze Gingerbread Stabilized Whipped Cream?
Yes, although the texture may change slightly after freezing and thawing. For the best texture, I recommend making it fresh when possible. If you do freeze it, store it in an airtight container and thaw it in the refrigerator.
Ways to Use Gingerbread Stabilized Whipped Cream
This whipped cream is an easy way to add gingerbread flavor to so many desserts. Try it on:
- Gingerbread cake or cupcakes
- Pumpkin pie
- Apple crisp
- The Perfect Chocolate Cake
- Cheesecake
- Hot cocoa or coffee
- Pancakes and waffles
It is also delicious spooned over a warm dessert right before serving.
Cup of Hot Cocoa topped with Gingerbread Stabilized Whipped Cream!
How to Store Gingerbread Stabilized Whipped Cream
Refrigerator: Store Gingerbread Stabilized Whipped Cream in an airtight container in the refrigerator. It will keep for up to 2 to 3 days. If using it to decorate a dessert, keep the finished dessert refrigerated as well.
Freezer: You can freeze the whipped cream, but the texture may change slightly once thawed. Store it in an airtight, freezer-safe container for up to 1 month. Thaw it in the refrigerator before using. For the best texture, I recommend making it fresh when possible.
Gingerbread Stabilized Whipped Cream
Ingredients
- 2 ounces cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 tablespoons molasses
- 2 cups (476 g) heavy whipping cream, cold
- 2 ½ teaspoons Amanda's Gingerbread Spice Mix*
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Place the bowl of a stand mixer and the whisk attachment in the freezer for about 15 minutes. A cold bowl helps the cream whip up faster and gives it better volume.
- Add the softened cream cheese, granulated sugar, and molasses to the chilled bowl. Beat on medium-high speed until smooth and completely lump-free, about 1 to 2 minutes.
- With the mixer off, add the cold heavy whipping cream and Gingerbread Spice Mix. Mix on medium speed until soft peaks form. The peaks should droop slightly when the whisk is lifted.
- Stop the mixer and scrape the bottom and sides of the bowl with a rubber spatula, making sure all of the cream cheese is incorporated. Continue mixing on medium-high speed until stiff peaks form. The whipped cream should hold its shape when the whisk is lifted.
- Add the vanilla and kosher salt. Mix on low speed just until combined. Stop mixing as soon as the whipped cream reaches stiff peaks to avoid overmixing.
- Use immediately, or cover and refrigerate until ready to use.
Notes
- 3 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 1 tablespoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamomÂ
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