Homemade Gingerbread Whipped Cream
Desserts | Published Dec 11, 2018 | Updated Nov 8, 2019 | By Tawnie
Why make homemade whipped cream when you can easily buy Reddi Whip? Great question.
- Simple to make
- Creamy and flavorful
- Only a few ingredients
- Impress family and friends
- And it’s fun to make!
Trust me…I’m human & buy whipped cream from the store often. BUT, if you want to go the extra mile (or since this is so simple I’ll call it half mile) you can make a homemade whipped cream because it always wins them over!
Ingredients you will need:
- Heavy cream
- Gingerbread sugar (sugar with ground ginger, nutmeg, cloves & cinnamon added to it)
- Coffee extract OR vanilla extract works too.
One of my tips for making homemade whip cream is to place the mixing bowl in the freezer for about 10 minutes. This will help the cold heavy cream stay cold and form better peaks.
What to make the whipped cream in:
- Bowl and a whisk! This way takes longer, and your hand or forearm may get tired from whisking away for a longer period of time.
- Hand mixer
- Stand mixer (this is the way I make mine!)
How do you know when to stop whipping/whisking the whipped cream?
Using a hand mixer or stand mixer with the whisk attachment, beat the heavy cream, coffee or vanilla extract, and sugar until soft peaks form. This takes about a minute or so.
Then turn the speed up a little faster, until stiff peaks form, about another 2 minutes. Be careful not to over beat because then it will turn into butter! The cream should be able to hold its shape at this point.
What to put Homemade Gingerbread Whipped Cream on:
- Hot Cocoa
- Pumpkin Pie
- Apple Pie
- Ice Cream/Milkshakes
- Top on fresh fruit – like berries
Homemade Gingerbread Whipped Cream
- 1 cup Heavy cream
- 2 Tbsp. Gingerbread sugar*
- 1 tsp. coffee extract (or vanilla)
- Choose what you will be making whip cream in: bowl & whisk, hand mixer, stand mixer. Then, place mixing bowl in the freezer for 10 minutes.
- In cold mixing bowl, mix all 3 ingredients together on a low speed until soft peaks form, about 1 minute. Then turn up speed for an additional 2 minutes, or until stiff peaks form. Enjoy on your favorite desserts!
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie
This is the perfect way to spice up cocoa, ice cream, pie, and everything!
OMG made it last night for the first time and I couldn’t stop eating it. Thank you!!
hehehe good!! Try topping it on your coffee in the AM too! Thank you!
I would love this in my afternoon coffee, or on top of my pumpkin pie!
On coffee is soooo yummy!!!
I’ve never made homemade whipped cream, and I’ve always wanted to! Def going to try this.
You’ll die!!! Let me know what you think 🙂 xo
I’ve never thought to flavor my whip cream before! This is a game changer!
This gingerbread flavor is a MUST for the holidays! Thank you so much, hope you love it!
Yum, I will whip this up for my Christmas dinner for my family. I do believe they will love it.
Thank you so much Luci – let me know what they think! 🙂
Love the flavors of this whip cream look so rich and perfect for the holidays!
Thank you Annissa – it’s my fav this time of year!
This is so fabulous added to hot cocoa and coffee this season! So festive and tasty!
Thank you so much Kim!!
This sounds delish. I haven’t had this before but perfect for the holidays.
Thank you so much Anvita!!
This would be so yummy to top hot chocolate with! It looks so good!
It’s sooo good! Way better than store bought 🙂 Thank you!!