Gingerbread Whipped Cream is one of those extras that winds up stealing the whole show. So simple to make, and will elevate your winter desserts (and coffee!).

Gingerbread Whipped Cream tastes like a cookie!

Have you ever just whipped something up as a garnish for another dish, taken a taste, and then realized that the garnish was the star? That’s how I feel about this Gingerbread Whipped Cream. I wanted a little something to jazz up a hot chocolate recipe, and, it being the holidays and all, I thought of gingerbread. I took a little taste and . . . jingle bells, this is good. It’s even better in that hot chocolate, but this warranted its own little post.

Gingerbread Whipped Cream couldn’t be simpler to make, especially if you decide to whip out the hand mixer instead of whipping things up by hand like I did. And it makes enough for a couple of cups of hot cocoa and to dollop a dessert or two. Plus a couple of sneaked spoonfuls in the kitchen. I won’t tell.

You must whip it cold

Since we have such a simple recipe, we may as well do it right. And that means getting everything really cold. Stick the bowl, wire whip (or beaters) in the freezer for fifteen minutes or so, and measure out the cream and get it back into the fridge while you get the other ingredients together. You want things cold because cream whips faster and stays whipped longer when everything is cold.

Make it Gingerbread Whipped Cream

Gingerbread, that wonderful mix of molasses and spices, can be a bit tricky in small quantities, and molasses isn’t the most conducive thing for whipping cream. I looked at a bunch of recipes, and, while I didn’t find exactly what I wanted in any of them, I did find a really good idea.

Brown sugar for that molasses flavor

Taking a cue from a from a Southern Living recipe, I used brown sugar to get a hint of the molasses flavor. I was worried that it might turn out gritty, but it didn’t, I think in part because I used quite a bit less of it than that recipe calls for.

Brown sugar gives the whipped cream such a nice flavor that I’m thinking that I’ll use it more often. Refrigerating the cream after whipping allows the brown sugar to break down completely (it also allows the other flavors to develop), but you could use it right away without any problems.

A little goes a long way with the spices

As for the spices for the Gingerbread Whipped Cream, I used the standard gingerbread mix of  ginger, cinnamon, and cloves, each in their ground forms. For the half cup (118 ml) of cream used in this recipe, I used a scant quarter teaspoon of spices, divided as follows: 2 parts ground cinnamon, 1.5 parts ground ginger, .5 parts ground cloves. I think it’s perfect.

You can go according to taste here, certainly, but I would proceed cautiously with the ground cloves especially, as they have a tendency to overpower. If you’re a grams-measuring person, I’m so sorry, but I’m not sure if I trust my converting skills in quantities this tiny. I hope the picture helps.

Whipping by hand

When it comes to whipping cream, if I’m making anything less than a cup, I always do it by hand. I’m one of those weirdos who thinks that it’s fun, but, while a hand mixer would make short work of this, you would need a smaller bowl to make sure that you actually whip the cream instead of making a mess.

Gingerbread Whipped Cream is perfect for wintry desserts!

I hope you find Gingerbread Whipped Cream as delicious as I do! It totally works in hot chocolate, but it would also be lovely on cake or custard. I’m putting some in my coffee. And I also totally had a spoonful of it, standing up in the kitchen. Don’t tell.

Let me know if you make it in the comments below!

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Bowl of Gingerbread Whipped Cream. The bowl is rimmed with gold and held in a hand, and there is a wooden table in the background

Gingerbread Whipped Cream

This is one of those extras that stole the whole show. SO easy to make, and SO yummy!
Make sure that you chill your bowl and whisk and that your cream is straight from the fridge (the cream will whip faster and will stay whipped). I whipped this by hand, but you can use a hand mixer, provided that you have a setup that can accommodate such a small amount of cream.
Adjust the spices to your taste, but take care in increasing them, especially the cloves.
5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 1 cup


  • 1 bowl chilled in the freezer for fifteen minutes
  • 1 wire whisk, wire whip, or hand mixer if using a wire whisk or whip, chill with the bowl in the freezer for fifteen minutes


  • ½ cup heavy whipping cream, chilled until needed (118 ml)
  • 2 tsb light brown sugar
  • ¼ scant tsp gingerbread spices: 2 parts ground cinnamon, 1½ parts ground ginger, ½ parts ground cloves, for a total of a scant ¼ tsp spices


  • Chill the bowl and any tools used to whip the cream in the freezer for 15 minutes
  • In the chilled bowl, add the cream. Add the brown sugar and spices
    ½ cup heavy whipping cream, chilled until needed, 2 tsb light brown sugar, ¼ scant tsp gingerbread spices: 2 parts ground cinnamon, 1½ parts ground ginger, ½ parts ground cloves, for a total of a scant ¼ tsp spices
  • Whip, either by hand or with a hand mixer, until stiff peaks form. This is to your liking, but take care not to over whip
  • Chill in the refrigerator for one hour for best results, but it's fine to use right away
  • Serve with hot chocolate, cake, or other desserts. It's also delicious by the spoonful, standing up in the kitchen
    Bowl of Gingerbread Whipped Cream. The bowl is rimmed with gold and held in a hand, and there is a wooden table in the background


Keyword Gingerbread whipped cream, whipped cream
Tried this recipe?Let me know what you think!

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