Cinnamon Nutmeg Whipped Cream Recipes

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CINNAMON NUTMEG WHIPPED CREAM



Cinnamon Nutmeg Whipped Cream image

Make and share this Cinnamon Nutmeg Whipped Cream recipe from Food.com.

Provided by Heather N.

Categories     Pie

Time 15m

Yield 1 batch, 6-8 serving(s)

Number Of Ingredients 4

1 pint heavy cream
1/2 cup sugar (or, to taste)
1 teaspoon cinnamon
1/8-1/4 teaspoon nutmeg

Steps:

  • Add heavy cream and sugar in a large bowl and whip high speed till fluffy.
  • If it's too runny, keep whipping.
  • When done, fold in cinnamon and nutmeg Store in refrigerator Nutmeg can be omitted. Also, instead of cinnamon and nutmeg, you can add 1/4 teaspoon Allspice.
  • Serve well chilled on pumpkin or apple pie.
  • This can be refrigerated overnight.

Nutrition Facts : Calories 339.5, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.4, Carbohydrate 19.2, Fiber 0.2, Sugar 16.7, Protein 1.6

CINNAMON/NUTMEG WHIPPED CREAM



Cinnamon/Nutmeg Whipped Cream image

Absolutely delicious homemade whipped cream. The perfect topping for pumpkin or apple pie. I serve this with dessert every Christmas. This is my own creation.

Provided by newspapergal

Categories     Dessert

Time 5m

Yield 1 Big bowl of whipped cream

Number Of Ingredients 4

1 pint heavy cream
1/2 cup sugar (or, to taste)
1 teaspoon cinnamon
1/8-1/4 teaspoon nutmeg

Steps:

  • Add heavy cream and sugar in a large bowl and whip high speed till fluffy.
  • If it's too runny, keep whipping.
  • When done, fold in cinnamon and nutmeg Store in refrigerator Nutmeg can be ommited Also, instead of cinnamon and nutmeg, you can add 1/4 teaspoon Allspice.
  • Serve well chilled on pumpkin or apple pie.
  • This can be refrigerated overnight.

Nutrition Facts : Calories 2036.7, Fat 176.3, SaturatedFat 109.7, Cholesterol 652.1, Sodium 181.5, Carbohydrate 115.2, Fiber 1.3, Sugar 100.6, Protein 9.9

CINNAMON-BUTTERMILK WHIPPED CREAM



Cinnamon-Buttermilk Whipped Cream image

Provided by Valerie Bertinelli

Categories     dessert

Time 5m

Yield 6 servings

Number Of Ingredients 4

1 cup cold heavy cream
1/2 cup cold buttermilk
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. Gradually add the sugar and cinnamon while beating, then continue to beat until soft peaks form.

CINNAMON SWIRL ICE CREAM



Cinnamon Swirl Ice Cream image

Provided by Trisha Yearwood

Categories     dessert

Time 15m

Yield 1 quart

Number Of Ingredients 6

1/4 cup dark brown sugar
2 tablespoons water
1 teaspoon cinnamon
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 quart vanilla ice cream, softened

Steps:

  • In a small saucepan over medium-low heat, combine the brown sugar, water and cinnamon. Cook until all the sugar has dissolved and the mixture is syrupy, 3 to 4 minutes. Remove from the heat and stir in the butter. When melted, vigorously stir in the corn syrup.
  • Add the softened ice cream to a large bowl. Pour the cinnamon caramel over the ice cream and quickly fold it in; the hot caramel will string as it hits the cold ice cream. Refreeze or serve immediately.

PUMPKIN PANCAKES WITH NUTMEG WHIPPED CREAM



Pumpkin Pancakes with Nutmeg Whipped Cream image

We make this every year for Halloween dinner. It would also be good for Thanksgiving morning breakfast and the whipped cream would be great on pumpkin pie.

Provided by RUCIFEY

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 13

2 ⅓ cups pancake mix (such as Bisquick®)
2 ½ tablespoons white sugar
⅓ teaspoon ground cinnamon
⅓ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 eggs
1 ¼ cups milk
⅓ cup canned pumpkin
¼ cup vegetable oil
1 cup whipping cream
2 tablespoons white sugar
¾ teaspoon vanilla extract
½ teaspoon ground nutmeg

Steps:

  • Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
  • Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 81.3 g, Cholesterol 180.6 mg, Fat 41.4 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 17.7 g, Sodium 1218.5 mg, Sugar 18.9 g

WHIPPED CREAM



Whipped Cream image

How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.

Provided by Paula

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 3

1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g

WHIPPED CREAM



Whipped Cream image

Desserts are good. Desserts topped with a flourish of whipped cream are better. For the best results, start with cold heavy cream as well as a chilled bowl and whisk (or attachment if you're using an electric mixer). Play around with one or two of the optional flavorings, but don't go overboard: Whipped cream should enhance a dessert, not upstage it.

Provided by Mark Bittman

Categories     breakfast, brunch, dinner, easy, lunch, quick, dips and spreads, sauces and gravies, dessert

Time 5m

Yield 2 cups

Number Of Ingredients 9

1 cup cold heavy cream
1/4 cup granulated sugar (optional)
Seeds from half a vanilla pod (or 1 teaspoon extract)
Pinch of ground cinnamon, cardamom, nutmeg or cloves
1/2 teaspoon citrus zest
1 to 2 tablespoons liquor such as bourbon, Grand Marnier, amaretto, framboise or Kahlúa
1/2 teaspoon finely grated or minced fresh ginger
1 tablespoon maple syrup (in place of 1 tablespoon of the sugar, if using)
1 tablespoon minced fresh mint or basil

Steps:

  • With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream, sugar and any flavorings, if using, to nearly stiff peaks, about 3 to 4 minutes, making sure not to over beat.

BAKED CUSTARD WITH CINNAMON



Baked Custard with Cinnamon image

Mother used to make this comforting baked custard when I was growing up on the farm. It was wonderful after a chilly evening of doing chores. Now I fix it for my husband and four sons. -Mary Kay Morris, Cokato, MN

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 6

2 large eggs, room temperature
2 cups whole milk
1/3 cup sugar
1/4 teaspoon salt
Dash ground cinnamon
Dash ground nutmeg

Steps:

  • In a small bowl, whisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8-oz. custard cups; sprinkle with cinnamon and nutmeg. , Place in a 13x9-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Remove cups to a wire rack to cool. Serve warm or chilled. Store in the refrigerator.

Nutrition Facts : Calories 177 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 7g protein.

CINNAMON 'N' SPICE DIP



Cinnamon 'n' Spice Dip image

Cinnamon, nutmeg and brown sugar dress up whipped topping in this extremely easy party pleaser. My gang especially likes the dip with apples and pears, but feel free to try it with pineapple slices, strawberries and other fresh fruit. -Julie Bertha, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield about 2 cups.

Number Of Ingredients 5

2 cups whipped topping
1/4 cup packed brown sugar
1/8 to 1/4 teaspoon ground cinnamon
Dash ground nutmeg
Assorted fresh fruit

Steps:

  • In a small bowl, combine the whipped topping, brown sugar, cinnamon and nutmeg. Serve with fruit.

Nutrition Facts : Calories 66 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

RICH NUTMEG ICE CREAM



Rich nutmeg ice cream image

This rich ice cream is the perfect way to complement your Christmas pudding

Provided by Jane Hornby

Categories     Dinner, Lunch, Treat

Time 15m

Yield Makes 500ml

Number Of Ingredients 5

284ml pot double cream
200ml full-cream milk
6 egg yolks
50g sugar
1 tsp freshly-grated nutmeg

Steps:

  • Heat the double cream and the full-cream milk in a pan until just starting to boil.
  • Meanwhile whisk the egg yolks and sugar in a large bowl. When milk and cream mix is ready, steadily pour it over the yolks, whisking continuously.
  • Pour back into a clean pan, then heat gently, stirring, for about 10 mins until the mix thickens enough to coat the back of a spoon. Strain custard through a sieve into another large bowl, stir in the freshly-grated nutmeg, then cool.
  • Churn in an ice cream machine or pour into a freezer-proof container, then freeze for about 1½ hrs until frozen around the edges. Stir the frozen edges into the mix, then repeat this twice more or until the ice cream is smooth and thick. Leave for at least 4 hrs to freeze before serving with Sticky orange & marsala pudding (see link, right).

CINNAMON NUTMEG TUILES



Cinnamon Nutmeg Tuiles image

Categories     Cookies     Dessert     Bake     Vegetarian     Fall     Cinnamon     Nutmeg     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 20 tuiles

Number Of Ingredients 6

1/2 stick (1/4 cup) unsalted butter
1/4 cup packed light brown sugar
3 tablespoons light corn syrup
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon freshly grated nutmeg

Steps:

  • Preheat oven to 375°F. and have ready a rolling pin.
  • In a saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring occasionally until sugar is dissolved. Remove pan from heat and stir in flour, cinnamon, nutmeg, and a pinch salt until smooth.
  • Drop 6 rounded 1/2-teaspoons batter about 3 inches apart onto an ungreased baking sheet. Bake cookies in middle of oven 6 minutes, or until golden.
  • Remove 1 cookie from baking sheet with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. Cool cookie completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter and form into tuiles in same manner. (If cookies become too brittle to drape over rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Tuiles keep 5 days in an airtight container at cool room temperature.

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