Today, I’ve got the ultimate homemade spiced whipped cream recipe. This whipped cream is the perfect topping for so many desserts and always amazing around the holidays. This is one of my most requested recipes from my family.
Whipped cream is one of my favourite toppings for dessert and I always enjoy adding spices in. This is one of the first recipes I created when I started on this journey and one that my family always requests. I always need to make at least a double batch as they enjoy to just eat it with a spoon!
My spiced whipped cream is a variation of my stabilized whipped cream recipe and pairs perfectly with most cakes, cupcakes and pies. It’s also great as a dip or to dunk cookies in. If you’d like to pipe this frosting, add in the cream of tartar and the frosting will be more stable for decoration.
For another flavour of whipped cream, then check out my stabilized chocolate whipped cream. If you’re looking for something completely different, you could try my chocolate cinnamon cream cheese frosting, my other most requested frosting from my family or my homemade marshmallow frosting.
How Much Do I Need?
Whipping cream will double in size so if you use 1 cup of cream, you’ll get 2 cups of whipped cream. Depending on what you’re making that may be enough. This recipe is easily doubled or tripled though. I actually usually make a double batch as my family loves lots it.
Here’s an example. If you’re making a pie and you cut it in 8 slices, I’d say whether you pipe or scoop the cream on, you’re typically putting 2-3 tbsp of cream on each slice. There are 4 tbsp in 1/4 cup so you’d need about 1-1.5 cups of whipped cream.
Of course if you don’t want to do all this math, just err on the side of caution and make extra! I doubt it’ll go to waste!
What’s the Cream of Tartar for?
The cream of tartar in this cream is completely optional and just to add stability. If you’re just scooping this onto a slice of cake, then you really don’t need it.
If you do want to pipe this or to have it hold it’s shape and stay whipped for a couple days, then you’ll want to add the cream of tartar. You won’t taste it and it adds a lot of stability to the cream.
What to Pair it With?
This spiced whipped cream pairs amazingly with nuts, chocolate, etc. Some of my favourite recipes to top with this cream are my easy chocolate cupcakes or my fudgy chocolate brownies. We also like to use it as a dip or make cookie sandwiches. For that, try my double chocolate cookies, my triple chocolate oatmeal cookies or my no chill chocolate chip cookies!
Soft vs. Medium vs. Stiff Peaks
You may see these terms in various recipes, usually used in different ways. Soft peaks is when the cream is just starting to get air incorporated and you’ll see that the ripples from the whisk will start to be noticeable and not immediately disappear. You should be able to get small peaks at this stage but they’ll immediately fall over. I don’t recommend whisking this cream to only soft peaks however as typically soft peaks are part of a recipe and are folded into a batter.
Medium peaks will go a bit beyond that. The cream will hold it’s shape to a point and be smooth and glossy. At this stage the peaks will slightly fall over. This is great for topping pies or similar desserts when you want that fluffy dollop of cream on top.
Stiff peaks are when the cream will hold its shape completely. The peaks will stay upright and not fall over. This is the consistency you’re looking for if you want to pipe swirls, or frost a cake or cupcakes. At this consistency the cream won’t deflate or slide off.
Overwhipped Cream
If you overwhip the cream, you may be able to save it by pouring an extra 1-2 tbsp of cream in and folding it in.
Can I Use Less Sugar?
Normally with whipped cream, I say you can add sugar to your taste. However, with this spiced whipped cream, I don’t recommend using less than in the recipe as the spices may be a bit bitter. You can use additional sugar if you prefer though.
Baking Tips
- Using cold cream, a cold whisk and a cold bowl makes it easier for the cream to whip up. If you don’t have space to put bowls, etc. in your fridge, don’t fret, I’ve never had an issue with it whipping up and have never prechilled my tools or bowl.
- I don’t recommend reducing the sugar in this recipe as the spices may become bitter.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Frosting Recipes
Today’s song is a classic from the early 2000’s to blast in the car. Here’s I Love Myself Today by Bif Naked. Happy Baking! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Homemade Spiced Whipped Cream
Ingredients
- 1 cup (220g) whipping cream (cold, use straight from fridge)
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp fresh grated ginger (optional for additional flavour)
- 1/3 cup + 1 tbsp (55g) icing sugar
- 1 tsp vanilla extract
- 1/8 tsp cream of tartar (optional, to help stabilize)
Instructions
- Whisk the mixture at medium-high speed. After about 2 minutes, it should start to get frothy and foamy, continue whisking for about 1-2 more minutes.
- At this point, medium peaks should be forming. Medium peaks will partially fall over. Stop here if you want that glossy dollop on a piece of pie, etc. If you want to pipe this, continue whisking for about another minute until stiff peaks form.
- Stiff peaks will not fall over. Stop whisking once the stiff peaks form otherwise you will overbeat your cream. *See notes
This is one of my most requested recipes from my family and I hope you’ll enjoy it too. If you try it, leave a star rating and review!