Chai-spiced whipped Cream on top of a cupcake.

TL;DR (Quick-Answer Box)

  • What it is: A super-fluffy, subtly spiced whipped cream, quickly infused with a comforting blend of cinnamon, cardamom, cloves, and ginger to capture the cozy flavor of chai.
  • Why you’ll love it: This quick five-minute recipe adds a dramatic, aromatic twist to simple desserts like pumpkin pie, gingerbread, or a dollop on your morning coffee.
  • How to make it: Simply beat cold heavy cream, confectioners’ sugar, and the classic chai spices (cinnamon, ginger, cardamom, cloves) together until soft peaks form.
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A large dollop of fluffy chai-spiced whipped cream dusted with cinnamon, sitting atop a muffin.

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This chai whipped cream is intended as a perfect little wowzer of a dollop atop these banana bread muffins. And it works quite admirably in this function. Ever since I first succumbed to this incredibly easy and exquisitely spiced embellishment, I’ve been mulling over other destinations for it, seeing as it would be a shame to contain its usage to any singular incarnation. You’ll find my working list below and in the Testers Reviews beneath the recipe.

What Folks Are Saying About This Recipe?

“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.

More Deeply Spiced Recipes

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If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David

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A cupcake with a swirl of spicy chai whipped cream on top

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
Print
CourseDessert
CuisineAmerican
Servings12 servings
Calories28 kcal
Prep Time5 minutes
Total Time5 minutes

Ingredients 

  • 1/3 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • Pinch ground cloves
  • 2 tablespoons confectioners’ sugar

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

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Dietary OptionsSubstitutionsScale Summarize

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

Sara Rounsavall

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.

Adrienne Lee

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.

Susan Bingaman

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

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About David Leite

I’ve received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. 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, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

Read More About Me

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Recipe Rating




8 Comments

  1. 5 stars
    Amazing recipe!! Just made it for my clients tonight with a dark chocolate ganache slice. The chai taste was spot on!! Thank you!!!

    Reply

    1. Love to hear that, Joanna! So happy to hear that you find this to be as amazing as we do! You are so very welcome!

      Reply

  2. 5 stars
    I found your recipe searching for a way to infuse chai flavour into whipped cream, after I ate some peach slices using a spoon I had been using to stir my chai tea.

    So the other night I made up a batch of this stuff from your recipe and it was perfect. Try it on peaches.

    Reply

  3. So scrumptious! I made the banana muffins to top with the spiced whipped cream, wow! This morning I made French toast and used it on top instead of butter. Again, I say, wow! Thanks for sharing such a delightful and simple recipe!

    Reply

    1. You’re very welcome, V. So glad you like this chai spiced whipped cream as much as we do! Looking forward to hearing which recipe on the site you try next…

      Reply