Homemade Gingerbread Whipped Cream

I love gingerbread and I love whipped cream!

So bringing the two together into one holiday-ready topping just seems obvious.

This homemade gingerbread whipped cream recipe gives your favorite seasonal drinks and desserts a little something extra, and might I add, with minimal extra effort.

Best of all, making gingerbread whipped cream at home only takes 2 ingredients!

Why You’ll Love this Gingerbread Whipped Cream

• This gingerbread whipped cream has just two ingredients and only takes a few minutes to make. You can whip it up with a mixer or use a whipper and charger.
• Gingerbread whipped cream is versatile and adds an extra touch of gingerbread flavor to all kinds of drinks and desserts. I love a dollop on my gingerbread hot chocolate recipe, lattes, spice cake, pumpkin pie, pecan pie, waffles, ice cream and brownies (to name more than a few).
• Homemade gingerbread whipped cream is so much better than store-bought. In my opinion, there’s no comparison between fresh whipped cream and the stuff that comes in a canister.

Gingerbread Whipped Cream Recipe

The only equipment needed to make gingerbread whipped cream at home is a mixer and bowl.

Make sure the ingredients, bowl, beaters and any utensils are cold so the whipped cream is stable.

Here’s what you need to make it.

Ingredients

• gingerbread syrup
• heavy whipping cream
• powdered sugar (optional)

Gingerbread Syrup: Either buy a bottle of gingerbread syrup from the store like this one from Torani, or make it at home.

Here’s my recipe for homemade gingerbread syrup. It’s made with fresh ginger, molasses, brown sugar and spices.

It gives the whipped cream that rich gingerbread flavor we crave this time of year.

Just make it a day in advance of the whipped cream so it’s nice and cold.

RELATED RECIPE: Starbucks Iced Gingerbread Oat Milk Chai Latte Copycat Recipe

Heavy Cream: To make whipped cream, heavy cream or heavy whipping cream with a fat content around 36-40% is a must! It’s what makes the whipped cream airy.

If the container is labeled, “heavy whipping cream,” you’re good to go.

Just be careful. Products simply labeled “whipping cream” have less fat (30-36%) and don’t whip as well.

Powdered Sugar (Optional): This gingerbread whipped cream is sweetened with liquid gingerbread syrup, so powdered sugar that’s sometimes added to whipped cream recipes is not needed.

However, if you do want to add some, just use about 1 tablespoon. Powdered sugar has cornstarch so it helps thicken the whipped cream, too.

Step-by-Step Instructions

1. Put bowl, beaters and utensils in freezer for 15 minutes.
2. Put heavy whipping cream into the cold mixing bowl and beat with mixer on medium-high speed until it starts to thicken.
3. At this point, slowly drizzle in the cold gingerbread syrup that’s been refrigerated, while continuing to mix.
4. Continue mixing on medium-high speed until beaters leave trails in the whipped cream and firm peaks hold.
5. Use immediately or cover and store in refrigerator for 1-2 days.

Detailed recipe and instructions are in recipe card at bottom of post.

Recipe Notes

Electric mixer is best. Sure, you can make homemade whipped cream with a whisk and muscle power, but your arms might not hold up.

The point of mixing is to add air to the whipped cream until it’s light and fluffy. This is best and most easily achieved with an electric mixer.

Don’t overbeat. There’s a fine line between stiff peaks and butter. That’s right, if you overbeat, you’ll make butter.

So don’t walk away from your stand mixer, but do stop periodically to check on the peaks. The whipped cream covered beater should hold a peak that droops a little, but doesn’t drip.

Use COLD gingerbread syrup and heavy cream. Fat is more stable at cold temperatures. The last thing you want to do is add warm syrup to cold cream. It warms it up too much and makes it harder to whip.

For the most successful homemade gingerbread whipped cream, use cold everything–bowl, utensils, beater, gingerbread syrup and heavy whipping cream! Place bowl (stainless steel if you’ve got one) and beaters in freezer for 15 minutes.

How to Make Gingerbread Whipped Cream with Dispenser and Cream Chargers

My preference is to make homemade whipped cream with a professional whipper and charger.

It lasts longer, comes out fluffier and is easy to dispense. Basically, it’s all in one.

I have an iSi whipper just like the one used to make the Starbucks whipped cream recipe.

Here are the steps. (Follow the directions for your whipper if they differ.)

1. Insert the gasket (rubber ring) into dispenser head (lid) and screw on the decorating tip.
2. Fill the bottle with cold gingerbread syrup and cold heavy whipping cream. Do not the exceed max fill line.
3. Screw the head onto the bottle. Complete this step before continuing!
4. Insert a charger into the charger holder. You should be able to see the tip of the charger from the open end of the holder.
5. Screw the charger onto the valve on the head. You will hear the charger contents released into the bottle.
6. Shake the charger 3-5 times. Do not over-shake.
7. Turn bottle upside down and test a little. If needed, give it another shake. When satisfied with the consistency, unscrew the charger holder (you will hear a hiss) and discard the charger.
8. To dispense whipped cream, hold the bottle vertically with decorating tip pointing downwards.
9. Leave the tip on the dispenser and rinse it under water to remove any cream inside. Store in the refrigerator.

For whipper dispensers with a 1 pint max fill line, use 14 fluid ounces heavy cream (1 3/4 cups) and 2 ounces gingerbread syrup (1/4 cup).

Ways to Use Gingerbread Whipped Cream

Drinks: Make gingerbread whipped cream the final touch on homemade gingerbread lattes and hot chocolate.

Desserts: Gingerbread whipped cream tastes of cinnamon, ginger and brown sugar so it’s yummy on fall-flavored cheesecakes, pumpkin pie, pecan pie and spiced cake.

Chocolate: I love the duo of gingerbread and chocolate. A dollop on chocolate cake, brownies, you name it, is to die for.

Waffles & Pancakes: Make pecan waffles or pancakes with cinnamon syrup brunch-ready with a scoop of gingerbread whip.

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More Gingerbread Recipes to Try

• Homemade Gingerbread Hot Chocolate
• Homemade Gingerbread Syrup Recipe for Drinks
• Starbucks Iced Gingerbread Oat Milk Chai Latte Copycat Recipe