Mulled Whipped Cream
Infuse heavy cream with mulling spices, chill, strain and whip to soft peaks for pies, coffee or tea. Easy holiday topping in under 2 hours.
For a divine holiday treat, make this mulled cream and top your coffee, tea or pumpkin and mincemeat pies. I always make some and have it in the refrigerator throughout the holidays.
It's a nice way to use mulling spices besides in the traditional cider or wine drinks.
Submitted by: Katherine Gicante from Petersburg, TX
Yield: 1 cup
- Heat heavy cream with sugar and mulling spices, steep 10 minutes, then strain and chill before whipping.
- Chill the bowl and beaters and whip to soft peaks for a stable topping for pies, coffee or tea.
- Store in an airtight container in the fridge for 3 to 4 days; adjust spice and sugar to taste.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What are mulling spices and can I substitute them?
Mulling spices are a mix like cinnamon, cloves, allspice, nutmeg and orange peel. You can use a store blend, chai or pumpkin spice as a substitute. Prefer whole or coarse spices so they are easy to strain out.
Can I use ground spices instead of whole spices?
Yes, but ground spices can make the cream gritty. If you use ground spices, strain through a fine mesh and/or cheesecloth and expect a stronger, faster infusion. Use less and taste as you go.
How long does mulled whipped cream keep in the fridge?
Keep it in an airtight container for 3 to 4 days. Whipped cream can soften over time. If it loosens, chill and briefly rewhip to refresh the texture.
Can I freeze mulled cream or whipped cream?
Freezing can change texture. You can freeze unwhipped cream, but it may separate on thawing. For whipped dollops, freeze small spoonfuls on a tray, then transfer to a bag. Thawed whipped cream may need rewhipping.
How do I get the best whipped texture?
Chill the infused cream, the bowl and the beaters well. Use heavy cream with at least 30% fat and whip to soft peaks for topping pies. For coffee, a small soft peak dollop works best.
Can I make this ahead for a party?
Yes. Infuse and chill the cream up to 24 to 48 hours ahead. Whip just before serving for the freshest texture. If you must whip early, keep it very cold and expect to rewhip if it softens.
Can I use non dairy cream alternatives?
Full fat coconut cream is the best non dairy option and can whip up similarly. Other plant milks often do not whip well. Test one can of chilled coconut cream first to confirm results.
How can I control the spice and sweetness level?
Use less sugar for a less sweet cream. Reduce or increase the mulling spices or shorten/lengthen the 10 minute steep to adjust intensity. Taste after steeping and before chilling.
What are mulling spices and can I substitute them?
Mulling spices are a mix like cinnamon, cloves, allspice, nutmeg and orange peel. You can use a store blend, chai or pumpkin spice as a substitute. Prefer whole or coarse spices so they are easy to strain out.
Can I use ground spices instead of whole spices?
Yes, but ground spices can make the cream gritty. If you use ground spices, strain through a fine mesh and/or cheesecloth and expect a stronger, faster infusion. Use less and taste as you go.
How long does mulled whipped cream keep in the fridge?
Keep it in an airtight container for 3 to 4 days. Whipped cream can soften over time. If it loosens, chill and briefly rewhip to refresh the texture.
Can I freeze mulled cream or whipped cream?
Freezing can change texture. You can freeze unwhipped cream, but it may separate on thawing. For whipped dollops, freeze small spoonfuls on a tray, then transfer to a bag. Thawed whipped cream may need rewhipping.
How do I get the best whipped texture?
Chill the infused cream, the bowl and the beaters well. Use heavy cream with at least 30% fat and whip to soft peaks for topping pies. For coffee, a small soft peak dollop works best.
Can I make this ahead for a party?
Yes. Infuse and chill the cream up to 24 to 48 hours ahead. Whip just before serving for the freshest texture. If you must whip early, keep it very cold and expect to rewhip if it softens.
Can I use non dairy cream alternatives?
Full fat coconut cream is the best non dairy option and can whip up similarly. Other plant milks often do not whip well. Test one can of chilled coconut cream first to confirm results.
How can I control the spice and sweetness level?
Use less sugar for a less sweet cream. Reduce or increase the mulling spices or shorten/lengthen the 10 minute steep to adjust intensity. Taste after steeping and before chilling.
Delicious!!!