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Ginger Whipped Cream
This recipe is adapted from a recipe for whipped icing from Vosges Chocolaterie in Chicago.
Ingredients:
- 2 cups (500 ml) heavy whipping cream, chilled
- 1/4 cup plus 2 Tbsp (40 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) ground ginger
Directions:
- Whip the cream until soft peaks form.
- Add the powdered sugar, vanilla and ground ginger and continue to whip until stiff peaks form.
- Serve with gingerbread.
This recipe was featured in the article
Ultimate bake swap recipes.
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