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Whipped Cinnamon Cream
(recipe, Sara Perry)
This sweet cinnamon cream is just right for richly scented gingerbread. It has a strong flavor, so you may want to reduce the cinnamon to 1 or 2 teaspoons for more delicate desserts.
- 2 cups chilled heavy cream
- ¼ cup plus 2 tablespoons sugar
- 2 tsp. vanilla extract
- 2 Tbsp. ground cinnamon
- In a chilled bowl, using an electric mixer or whisk, whip the cream until it begins to thicken. Add the sugar and vanilla and sprinkle on the cinnamon. Continue to whip until stiff peaks form. Cover and chill for at least 1 hour to allow the flavors to blend.
This recipe comes from Sara Perry's article on holiday desserts.