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.

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

CINNAMON BASIL-INFUSED WHIPPED CREAM



Cinnamon Basil-Infused Whipped Cream image

Provided by Matt Lee And Ted Lee

Categories     dessert

Time 45m

Yield 3 1/2 to 4 cups

Number Of Ingredients 4

24 leaves cinnamon basil
2 cups heavy cream, preferably not ultra-pasteurized
1 2-inch cinnamon stick
2 tablespoons sugar

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

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.

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

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