Gingerbread Stabilized Whipped Cream Recipe
This Gingerbread Stabilized Whipped Cream is a light, creamy, and flavorful topping infused with warm gingerbread spices. Made with cream cheese, molasses, and a special Gingerbread Spice Mix, it holds its shape perfectly, making it ideal for enhancing cakes, pies, cupcakes, and a variety of holiday desserts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 cups 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Whipped Cream Mixture
- 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
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
Instructions
- Chill Equipment: Place the mixing bowl and whisk attachment in the freezer for about 15 minutes. A cold bowl helps the cream whip faster and achieves better volume.
- Mix Cream Cheese, Sugar, and Molasses: Add softened cream cheese, granulated sugar, and molasses to the chilled bowl. Beat on medium-high speed for 1 to 2 minutes until the mixture is smooth and free of lumps.
- Add Cream and Spices: Turn off the mixer and add cold heavy whipping cream along with the Gingerbread Spice Mix. Mix on medium speed until soft peaks form, meaning the peaks droop slightly when you lift the whisk.
- Incorporate Cream Cheese Completely: Stop the mixer and scrape the bowl’s sides and bottom with a rubber spatula to ensure all cream cheese is mixed in. Continue whipping on medium-high speed until stiff peaks form and the cream holds its shape firmly.
- Finish with Vanilla and Salt: Add the vanilla extract and a pinch of kosher salt. Mix on low speed briefly until just combined. Avoid overmixing after stiff peaks have formed.
- Use or Store: Use the stabilized whipped cream immediately on desserts or cover and refrigerate until ready to use.
Notes
- This whipped cream is stabilized with cream cheese and molasses for better hold and lasting texture.
- The Gingerbread Spice Mix can be made ahead and stored in an airtight container.
- Adjust the spice measurements to your taste preference if desired.
- Ensure the cream cheese and heavy cream are properly chilled for optimal whipping results.
- Use within 24-48 hours for best texture and flavor when refrigerated.
Keywords: Gingerbread Stabilized Whipped Cream, whipped cream, gingerbread, holiday dessert topping, cream cheese whipped cream
