Ginger Whipped Cream Recipe

Tastes of peeled, fresh ginger punctuate the Ginger Whipped Cream topping on Chocolate-Gingerbread Toffee Cake.

Silky Ganache
Photo: Jennifer Davick
Hands On Time:
15 mins
Total Time:
4 hrs 35 mins
4 cups


  • 2 cups cups heavy cream

  • 5 (1/8-inch-thick) slices peeled fresh ginger

  • 6 tablespoons powdered sugar


  1. Cook cream and ginger in a heavy nonaluminum saucepan over medium-high heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat, and let cool completely (about 20 minutes). Chill 4 to 12 hours. (Cream needs to be ice-cold before beating.)

  2. Pour cream mixture through a fine wire-mesh strainer into a bowl, discarding ginger. Beat at medium-high speed with an electric mixer 1 minute or until foamy; increase speed to high, and gradually add powdered sugar, beating 2 to 3 minutes or just until stiff peaks form. (Do not overbeat or cream will become grainy.) Use immediately.

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