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Homemade spiced whipped cream piped in a swirl into a tulip jar. Cupcakes and piping bag in the background.

Homemade Spiced Whipped Cream

Olivia Daly
The ultimate homemade spiced whipped cream that's the perfect topping for so many desserts and always amazing on a chilly day. This is one of my most requested recipes from my family.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Dessert, Snack
Servings 2 cups
Calories 54 kcal

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
 

  • In the bowl of a stand mixer or large mixing bowl if using a hand mixer, add all of the ingredients. Attach the whisk attachment.
  • 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
  • Place into a piping bag and pipe immediately or store in the fridge for up to 5 days and enjoy!

Notes

*If you overbeat the cream and it looks kind of lumpy, you can try pouring an additional 1-2 tbsp of cream in and folding it in gently.

Nutrition

Serving: 2tbspCalories: 54kcalCarbohydrates: 4gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 4mgPotassium: 15mgSugar: 3gCalcium: 11mg
Keyword Holiday whipped cream, Spiced Whipped Cream
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