BROWN SUGAR WHIPPED CREAM
I make an intense gingerbread and want that to be the star, rather than any frosting on top of it. When I want to switch from standard whipped cream or whipped cream with ground ginger added, I make this version. It's light and sweet but doesn't detract from the main star, the cake itself.
Provided by The_Swedish_Chef
Categories < 15 Mins
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a medium bowl, combine softened cream cheese, whipping cream, brown sugar and vanilla.
- Using a hand mixer, beat on low speed until the ingredients are combined.
- Then, increase the speed to medium high and beat until the cream is thick and holds firm peaks. (Approximately 1-2 minutes) DO NOT OVERBEAT OR IT WILL BECOME GRAINY!
- Serve with your favorite gingerbread, bundt or pound cake.
Nutrition Facts : Calories 916, Fat 83.6, SaturatedFat 52.3, Cholesterol 287.8, Sodium 391.8, Carbohydrate 33.4, Sugar 27.1, Protein 11
WHIPPED CREAM
All you need is sugar, cream and a cold metal mixing bowl to easily make Alton Brown's homemade Whipped Cream recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 20m
Yield 1 1/2 to 2 cups whipped cream
Number Of Ingredients 2
Steps:
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
CRANBERRY GINGERBREAD WITH BROWN SUGAR WHIPPED CREAM
Categories Cake Mixer Dairy Ginger Dessert Bake Christmas Cranberry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 22
Steps:
- For gingerbread:
- Preheat ovven to 350°F. Grease 13x9x2-inch galss baking dish; dust with flour. Sift first eight ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in molasses. Mix in dry ingredients alternately with buttermilk, beginning and wndying with dry ingredients. Fold in cranberries and crystallized ginger.
- Spread batter in prepare pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack. Serve warm or at room temperature with brown sugar cream and a sprinkling of cinnamon.
- For brown sugar ceam:
- Combine all ingredients in large bowl. Beat until peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.)
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