Ginger Infused Whipped Cream
This Ginger Infused Whipped Cream is a uniquely flavored spin on a classic dessert topping! Made with only four ingredients this rich whipped cream comes together in no time so you can whip it, whip it good.
Ginger Infused Whipped Cream
We love a good homemade whipped cream here at Berly’s kitchen. It’s so easy to make and there are just so many flavors you can create! Why settle for canned “whipped topping” or store bought cool whip when you can whip up your own and customize it to whatever flavor you want?
This Ginger Infused Whipped Cream is something you won’t find at the local supermarket. Infused with ginger root, this whipped cream is a unique and flavorful treat. Plus, there’s two ways to make this whipped cream depending on how much time you have (or depending on how badly your craving for it is!).
Key Ingredients
- heavy whipping cream: The base of our whipped cream and essential for that thick, rich texture we know and love.
- fresh ginger root: 2 inches, peeled and finely chopped. Ultimately about 1 heaping tablespoon.
- powdered sugar: This will give your whipped cream it’s sweet flavor and help to maintain the fluffiness of the whipped cream.
- vanilla extract: To build on the sweetness of the powdered sugar and blend with the ginger flavor.
How To Make Ginger Infused Whipped Cream
Stove Top Instructions:
- Place the heavy whipping cream and ginger root into a small saucepan. Heat over medium heat until the mixture just barely gets warm but doesn’t thicken; don’t let it come to a boil! Allow the mixture to steep for about 3-5 minutes, then remove the saucepan from heat.
- Next, transfer the heavy whipping cream to a heat-safe container and place it in the refrigerator to cool for about 1 to 2 hours. The cream should be completely cold before attempting to whip.
- After the heavy whipping cream has chilled completely, pour it through a strainer to remove the ginger root.
- Now, using a stand mixer or hand mixer (whichever you prefer) with the whisk attachment on, beat the cream, powdered sugar, and vanilla extract on low speed until the ingredients are mixed. Adjust the speed to medium-high until the cream begins to thicken and form stiff peaks, about 5-6 minutes. Careful not to over whip.
- Use the whipped cream immediately or store in the refrigerator until ready to use.
Refrigerator Instructions:
- Place the heavy whipping cream and ginger root into a small bowl, and cover with plastic wrap. Transfer the bowl to the refrigerator and allow it to chill for 2-3 hours or overnight to allow the ginger root to infuse with the heavy whipping cream.
- After the ginger has infused the heavy whipping cream, pour it through a strainer to remove the raw ginger root.
- Using a stand mixer or hand mixer with the whisk attachment, beat the cream, powdered sugar, and vanilla extract on low speed until the ingredients are mixed. Adjust the speed to medium-high until the cream begins to thicken and form stiff peaks, about 5-6 minutes. Again, careful not to over whip.
- Use immediately or store in the refrigerator until ready to use.
Tips and Variations
- If you do accidentally over whip your cream and it ends up with a grainy texture, add in a splash more heavy whipping cream and carefully incorporate until you get the right consistency.
- For a vegan option, substitute heavy whipping cream for full-fat coconut cream! There are also a few vegan heavy whipping cream alternatives available in stores for those who don’t like the taste of coconut.
- While chilling your mixing bowl isn’t required to make a homemade whipped topping, it may speed up the whipping process.
Can you use ground ginger in place of ginger root?
You can substitute ground ginger for fresh ginger root, but the flavor will won’t be the same. Start with 1/2 teaspoon of ground ginger and work up from there.
Since ground spices are concentrated and ready to use, there’s no need to steep the heavy whipping cream. Simply add the ground ginger, whip, and enjoy!
Is ginger root spicy?
Yes, ginger root has quite a bite, so don’t overdo in the whipped cream; otherwise, you’ll get a sweet and spicy combo instead of a sweet whipped cream with a hint of ginger.
Storage and Reheating
Refrigerator: Store whipped cream in the fridge for up to 3 to 4 days.
Freezer: This recipe is also freezer friendly! You can freeze this flavored whipped cream for up to 3 months. Whipped cream freezes well by spooning dollops onto parchment paper to freeze overnight.
The next day, transfer to a freezer bag for long term storage. Take a little out of the freezer at time as needed.
Reheating: No reheating necessary for this recipe.
Homemade Whipped Cream Recipes to Take Your Desserts to The Next Level:
Ingredients
- 1 cup heavy whipping cream
- 2 inches fresh ginger root, peeled and finely chopped (about 1 heaping tablespoon)
- ¼ cup powdered sugar
- ¼ teaspoon pure vanilla extract
Instructions
Stove Top Instructions:
- Place the heavy whipping cream and ginger root into a small saucepan. Heat over medium heat until the mixture just barely gets warm but doesn’t thicken; don’t let it come to a boil. Allow the mixture to steep for about 3-5 minutes, then remove from heat.1 cup heavy whipping cream2 inches fresh ginger root
- Transfer the heavy whipping cream to a heat-safe container, and place in the refrigerator to cool for 1 to 2 hours. The cream should be completely cold before attempting to whip.
- After the heavy whipping cream has chilled, pour it through a strainer to remove the ginger root.
- Using a stand mixer or hand mixer with the whisk attachment, beat the cream, powdered sugar and vanilla extract on low speed until the ingredients are mixed. Adjust the speed to medium-high until the cream begins to thicken and form stiff peaks, about 5-6 minutes.¼ cup powdered sugar¼ teaspoon pure vanilla extract
- Use the whipped cream immediately or store in the refrigerator until ready to use.
- See post for storage options.
Refrigerator Instructions:
- Place the heavy whipping cream and ginger root into a small bowl, and cover with plastic wrap. Transfer the bowl to the refrigerator, and allow it to chill for 2-3 hours or up to overnight.1 cup heavy whipping cream2 inches fresh ginger root
- After the ginger has infused the heavy whipping cream, pour it through a strainer to remove the raw ginger root.
- Using a stand mixer or hand mixer with the whisk attachment, beat the cream, powdered sugar and vanilla extract on low speed until the ingredients are mixed. Adjust the speed to medium-high until the cream begins to thicken and form stiff peaks, about 5-6 minutes.¼ cup powdered sugar¼ teaspoon pure vanilla extract
- Use the whipped cream immediately or store in the refrigerator until ready to use.
- See post for tips and storage options.
I have a recipe for the best gingerbread. It uses fresh ginger, ginger powder and candied ginger to create the most intense ginger flavor I’ve ever tasted. Served with this ginger infused whipped cream would just take it over the top! Yum!