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.
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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.