Cinnamon Nutmeg Whipped Cream

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.

Recipe From cooking.nytimes.com

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.

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.

Recipe From allrecipes.com

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
Calories747.9 calories
Carbohydrate81.3 g
Cholesterol180.6 mg
Fat41.4 g
Fiber1.1 g
Protein14.1 g
SaturatedFat17.7 g
Sodium1218.5 mg
Sugar18.9 g

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.

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.

Recipe From food.com

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
Calories2036.7
Fat176.3
SaturatedFat109.7
Cholesterol652.1
Sodium181.5
Carbohydrate115.2
Fiber1.3
Sugar100.6
Protein9.9

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.

PUMPKIN CHOCOLATE TART WITH CINNAMON WHIPPED CREAM



Pumpkin Chocolate Tart with Cinnamon Whipped Cream image

This recipe is from my second cookbook, The Vintage Baker, and it is a personal fave. I love the (underappreciated) combo of pumpkin and chocolate. This tart has a chocolate cookie crust, but you can substitute a different cookie for the crust if you would like. Gingersnaps would be lovely, as would vanilla wafers flavored with cinnamon. -Jessie Sheehan, Brooklyn, New York, Jessie Sheehan Bakes

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

6 ounces chocolate wafers
1 tablespoon sugar
5 tablespoons unsalted butter, melted
1 cup heavy whipping cream
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
1-1/4 cups canned pumpkin
1/3 cup packed light brown sugar
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 ounces dark baking chocolate, melted
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Calories 370 calories
Fat27g fat (16g saturated fat)
Cholesterol101mg cholesterol
Sodium191mg sodium
Carbohydrate30g carbohydrate (22g sugars
Fiber2g fiber)
Protein4g protein.

Steps:

  • For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up side of an ungreased 9-in. tart pan. Freeze for 30 minutes., Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack., Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer., Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight., Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.

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