…to slather it on in the LC Note below and in the Testers Choice comments following the recipe.–Renee Schettler Rossi

LC What Folks Are Saying About This Recipe Note

“Wowzers!” That’s what folks are saying about this chai spiced whipped cream recipe. And that sorta sums up our feelings, too, seeing as we simply cannot stop dolloping it on everything. Here’s our short list of things we want to do with this little lovely. [Editor’s Note: Hey, we’re a family website, none of that.] Got your own inspiration? Let us know in a comment below.

Dolloped atop pumpkin pie
Swooped onto a slice of apple cake
Spooned onto baked apples and swirled into the accompanying juices
Slathered on graham crackers
Sandwiched between puffy cookies as a fancy schmancy whoopee pie
Consumed by the spoonful as you stand at the fridge sometime past midnight

Chai Spiced Whipped Cream on top of a cupcake.

Chai Spiced Whipped Cream

5 / 7 votes
This chai whipped cream recipe is made with heavy cream, cinnamon, cardamom, cloves, and ginger. Perfect for pumpkin pie.
David Leite
CourseDessert
CuisineAmerican
Servings12 servings
Calories28 kcal
Prep Time5 minutes
Total Time5 minutes

Ingredients 

Instructions 

  • With an electric mixer on medium-high speed, beat the cream, cinnamon, cardamom, ginger, cloves, and confectioners’ sugar until fluffy and well combined. Swipe your finger in the chai whipped cream or snatch a beater, give it a lick, and, if desired, adjust the sweetness to your taste by adding more confectioners’ sugar.
  • Use the chai spiced whipped cream immediately or cover and refrigerate it for up to a few hours. For ideas on what to serve with this, see the LC Note above.
Comfort and Joy Cooking for Two Cookbook

Adapted From

Comfort and Joy

Buy On Amazon

Nutrition

Serving: 1 dollopCalories: 28 kcalCarbohydrates: 2 gProtein: 1 gFat: 2 gSaturated Fat: 2 gMonounsaturated Fat: 1 gCholesterol: 9 mgSodium: 3 mgFiber: 1 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2015 Christina Lane. Photo © 2015 Christina Lane. All rights reserved.

Recipe Testers’ Reviews

This chai spiced whipped cream…wowzers! This spiced cream contains loads of potential for future applications. You will dream about what else you could slather this onto or stir it into—graham crackers, ice cream, pie, cake, cookies, coffee or tea, doughnuts, waffles, the possibilities go on and on. I did cut the sugar in half for the whipped cream, as I personally don’t like things overly sweet.

I bet you could serve this chai spiced whipped cream with pumpkin pecan pie. I also think you could use pumpkin pie spice as a sub for all the individual spices.

This chai whipped cream would be fabulous slathered on spice cake, pumpkin pie, or just a spoon.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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