Best Brown Sugar Whipped Cream Recipes

Cranberry Gingerbread with Brown Sugar Whipped Cream image

Yield Serves 12

Number Of Ingredients 22

Gingerbread:
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoons baking soda
3/4 teaspoons salt
3/4 teaspoons ground allspice
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup firmly packed dark brown sugar
2 large eggs
1 cup plus 2 tablespoons unsulfured light molasses
1 cup plus 2 tablespoons buttermilk
2 1/2 cups cranberries, coarsely chopped in processor
1/3 cup chopped crystalized ginger
Brown sugar cream:
1 cup chilled whipping cream
1/3 cup chilled sour cream
1/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla extract
Additional ground cinnamon

Steps:

For gingerbread:
Preheat ovven to 350°F. Grease 13x9x2-inch galss baking dish; dust with flour. Sift first eight ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in molasses. Mix in dry ingredients alternately with buttermilk, beginning and wndying with dry ingredients. Fold in cranberries and crystallized ginger.
Spread batter in prepare pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack. Serve warm or at room temperature with brown sugar cream and a sprinkling of cinnamon.
For brown sugar ceam:
Combine all ingredients in large bowl. Beat until peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Brown Sugar Whipped Cream image

Provided by The_Swedish_Chef

Categories < 15 Mins

Time 5m

Yield 2 cups

Number Of Ingredients 4

8 ounces cream cheese, softened
1 cup heavy cream
1/4 cup brown sugar, packed
1 teaspoon vanilla

Steps:

In a medium bowl, combine softened cream cheese, whipping cream, brown sugar and vanilla.
Using a hand mixer, beat on low speed until the ingredients are combined.
Then, increase the speed to medium high and beat until the cream is thick and holds firm peaks. (Approximately 1-2 minutes) DO NOT OVERBEAT OR IT WILL BECOME GRAINY!
Serve with your favorite gingerbread, bundt or pound cake.

Nutrition Facts : Calories 916, Fat 83.6, SaturatedFat 52.3, Cholesterol 287.8, Sodium 391.8, Carbohydrate 33.4, Sugar 27.1, Protein 11