Cinnamon Nutmeg Whipped Cream Recipes

CINNAMON NUTMEG WHIPPED CREAM

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.

CINNAMON/NUTMEG WHIPPED CREAM

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.

CINNAMON WHIPPED CREAM

Steps:

• Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
• Beat on high speed.
• Slowly add sugar, cinnamon and vanilla.
• Continue beating until stiff peaks form.
• Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
• Continue to wipe until dry and place inside freezer with beaters or whisk.
• Leave in freezer for 10 minutes to chill then use to make whipped cream.

WHIPPED CREAM

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

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.