Gingerbread Stabilized Whipped Cream
This Gingerbread Stabilized Whipped Cream is light, creamy, and full of warm gingerbread flavor. Made with cream cheese, molasses, and my Gingerbread Spice Mix, it is the perfect topping for cakes, pies, cupcakes, and all your favorite holiday desserts.
Servings: 4 cups
Calories: 2267kcal
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
Gingerbread Spice Mix
- 3 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 1 tablespoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
Nutrition
Serving: 1recipe (4 cups) | Calories: 2267kcal