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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tastes of peeled, fresh ginger punctuate the Ginger Whipped Cream topping on Chocolate-Gingerbread Toffee Cake. Ingredients:
2 cups cups heavy cream |
5 (1/8-inch-thick) slices peeled fresh ginger |
6 tablespoons powdered sugar |
Directions:
1. Cook cream and ginger in a heavy nonaluminum saucepan over medium-high heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat, and let cool completely (about 20 minutes). Chill 4 to 12 hours. (Cream needs to be ice-cold before beating.)
2. Pour cream mixture through a fine wire-mesh strainer into a bowl, discarding ginger. Beat at medium-high speed with an electric mixer 1 minute or until foamy; increase speed to high, and gradually add powdered sugar, beating 2 to 3 minutes or just until stiff peaks form. (Do not overbeat or cream will become grainy.) Use immediately.
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