Listen, there’s absolutely nothing wrong with plain ol’ whipped cream. But there’s also nothing wrong with gilding the lily from time to time either, especially during the holiday season.
Your Holiday Pie Deserves Ginger Whipped Cream
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
Mixing just a bit of ground ginger into sweetened whipped cream adds a subtly spicy heat, making it the perfect counterpoint to almost any holiday dessert. Apple, pumpkin, and pecan pie all sing when topped with a dollop of this ginger whipped cream. (It would also be great on blueberry pie or strawberry shortcake or anywhere you want those ginger notes.) And it makes this Cranberry-Ginger Apple Tart taste especially sublime, complementing the candied ginger studded throughout.
Ginger Whipped Cream
Serves 6 to 8 (Makes about 2 cups)
Total Time 10 minutes
- 1 cup heavy cream, chilled
- ¼ cup (1¾ ounces) sugar
- ¼ teaspoon ground ginger
Using stand mixer fitted with whisk attachment, whip cream, sugar, and ground ginger on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until just shy of soft peaks, about 1 minute. Remove bowl and whisk attachment from mixer and whisk by hand to soft peaks.