SPICED AMERICANO WITH CINNAMON WHIPPED CREAM
Provided by Giada De Laurentiis
Categories beverage
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan, combine water and sugar over medium heat. Bring to a boil and reduce heat to low. Add the allspice, cinnamon, and ginger to the simple syrup and simmer for 5 minutes. Take pan off heat and set aside. To the 1 cup of brewed espresso, add 1 cup of boiling water. Pour 1/2 cup of espresso into each of 4 (6 to 8-ounce) serving cups. Add 2 tablespoons of the spiced simple syrup to each cup and stir to combine. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks form. Add the confectioners' sugar and continue to beat until stiff. Top each cup of espresso with a dollop of whipped cream. Dust with cinnamon and serve.
CINNAMON-BUTTERMILK WHIPPED CREAM
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 WHIPPED CREAM
The inspiration for the whipped cream came from Bon Appetit December 2002 issue. I've changed the measurements to my own taste. This whipped cream is delicious on anything with apples such as pie, cobbler and apple bread (see recipe 76946 for a great combo). Also would be nice on top of hot chocolate or coffee!
Provided by MelanieV
Categories Dessert
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
- Beat on high speed.
- Slowly add sugar, cinnamon and vanilla.
- Continue beating until stiff peaks form.
- Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
- Continue to wipe until dry and place inside freezer with beaters or whisk.
- Leave in freezer for 10 minutes to chill then use to make whipped cream.
SIMPLE CINNAMON WHIPPED CREAM
A very easy flavoured cream which goes well on top of any fresh or canned fruit. I like it especially with a mixture of sliced bananas and fresh strawberries. :) I have also used this to top a nice hot cup of my favourite coffee.
Provided by Jen T
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Sprinkle cinnamon and icing sugar over cream in a bowl.
- Whip until soft peaks form.
- Serve over fruit of your choice or top that nice cup of coffee.
- Now what could be easier than that -- :).
Nutrition Facts : Calories 270.4, Fat 26.4, SaturatedFat 16.4, Cholesterol 97.8, Sodium 27.3, Carbohydrate 8.2, Fiber 0.1, Sugar 6, Protein 1.5
PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM
This magical confection is part pudding, part cake, entirely delicious.
Provided by Julie Hubert
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 9
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
- Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
- Combine milk, pumpkin, and vanilla extract in a bowl.
- Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
- Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
- Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
- Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 51.4 g, Cholesterol 158.3 mg, Fat 25.9 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 15.4 g, Sodium 362.2 mg, Sugar 36.6 g
CINNAMON BASIL-INFUSED WHIPPED CREAM
Provided by Matt Lee And Ted Lee
Categories dessert
Time 45m
Yield 3 1/2 to 4 cups
Number Of Ingredients 4
Steps:
- Wrap basil leaves in a towel and roll a rolling pin over them once or twice to bruise them slightly. Heat cream over medium-high heat until it begins to boil, stirring constantly so cream does not scald. Add basil leaves and cinnamon stick, submerging them in cream. Turn off heat.
- Cover tightly and let sit for a half-hour. Strain, pressing out juice in leaves. Refrigerate until very cold, about 6 hours. Place cold cream and sugar in a mixer and whip until it forms peaks.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 23 milligrams, Sugar 5 grams
VANILLA-CINNAMON CREAM
Here's a delightful change of pace from plain ol' whipped cream. Serve it on pies, crisps and cobblers, or try it on pancakes or waffles for a special brunch treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Beat all ingredients in chilled small bowl with electric mixer on high speed until stiff.
Nutrition Facts : Calories 55, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 2 Tablespoons, Sodium 5 mg
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