Published: · Modified: by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 2 Comments
This easy homemade Chai Whipped Cream is the perfect topping to use on cheesecakes, pies, or coffees. The spiced cream adds so much flavor to your desserts.
Now that the nights are cooler, we have been enjoying bonfires a few nights a week in our backyard. It is so relaxing to sit in the cool air with a warm fire in front of you. Something about those sparks and flames just make all the stress from the day melt away.
Of course, a few of those logs like to crackle and pop and spit embers at your face. You have to be prepared to jump up quickly if one lands in your lap. Or sit farther back and freeze.
Since we do not like to waste a good fire, we usually stay up late watching the fire die down as we chat. These late nights are not good for early mornings the next day. I'm usually dragging until about noon when I head out to our garage to work out.
Thank goodness for aKeurig on days like that! I need that hot coffee to wake me up and to get me going on projects and chores after the kids leave for school. Of course, I still can't do black coffee, so our fridge is stocked withSalted Caramel Mocha Creamer to sweeten my cup. I love that stuff!
Some mornings I also like to plop a spoonful of Cool Whip and chocolate syrup on top of my cup of joe! Shhh! Don't tell the kids what I do after they leave for school!
Up until just recently, I was the biggest fan of the creamy white stuff. Don't get me wrong! I still love it and will always love it, but I have a new found appreciation for homemade whipped cream.
What I have realized is that if I add some spices or flavors to homemade cream, I actually really like it! Go figure. All this time I thought I didn't like the real stuff. Turns out it just needed sugar and spice and everything nice!
Recently, I decided to make a fun new topping for some cheesecake. Adding all the flavors of chai tea to the whipping cream did the trick.
It is delicious on a hot cup of coffee, and a dollop or two tastes pretty amazing on Apple Crisp Pie. It would be awesome on this Easy Traditional Pumpkin Pie too! If you love the chai flavor check out these chai donuts!
How to make Chai Whipped Cream:
- Chill your bowl and wire whisk for at least 30 minutes.
- Add your cream, sugar, and any flavorings to the bowl and beat until medium to stiff peaks form. Be careful not to over mix and turn the cream into butter.
- If you are using a stand mixer, do not try to make a smaller batch because the whisk attachment will not reach the bottom of the bowl properly. A hand mixer is better in this case.
- Test for peaks by flipping your whisk straight over and seeing how the cream stands up. Softer peaks are good for coffees and pies, while stiffer peaks are better for piping on cheesecakes.
- Store the whipped cream in a sealed container in the fridge for 2-3 days.
- Top all the things with whipped cream...or eat it by the spoonfuls.
Recipe
Chai Whipped Cream
Yield: 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes
This easy homemade Chai Whipped Cream is the perfect topping to use on cheesecakes, pies, or coffees. The light spiced cream adds so much flavor.
Ingredients
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground star anise
- ⅛ teaspoon cardamom
- ½ teaspoon orange extract
- ½ teaspoon vanilla bean paste (or extract)
Instructions
- Place a metal bowl and mixer whisk blades in the freezer for at least 30 minutes.
- Place all the ingredients in the chilled bowl and beat on high until medium to stiff peaks form. Softer peaks are good for coffee and pie. Stiffer peaks are better for piping on cheesecakes.
- Store in a sealed container in the refrigerator for 2-3 days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 117Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 8mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
*This post contains affiliate links. Inside BruCrew Life receives a very small percentage of sales made through these links. Thank you for supporting us and letting us share products we love.
More Cakes & Cupcakes
- Cherry Chip Cupcakes
- Chocolate Peanut Butter Cake
- Flourless Chocolate Cake Recipe
- Pumpkin Pudding Poke Cake
Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.
Learn More About Jocelyn
Reader Interactions
Comments
Donna
Why don’t you use non-flavored gelatin to prevent the whipped cream from “weeping” and eventually breaking down entirely in 8 hours or so? I am a fan of Chai anything and will be making this to use, but will sprinkle 1 teaspoon of unflavored gelatin over 4 teaspoons cold water that has been allowed to bloom for 5 minutes, then microwaved 5-10 seconds and whisked until smooth. This is added with the other ingredients. My daughter taught me how to do this - and it works! No more weepy, nasty whipped cream that has been in the fridge for more than just a few hours.
Reply
Jocelyn
Actually this whipped cream keeps in the fridge over night and is still pip-able the next day. The extra powdered sugar in it stabilizes it. Thank you for your tip on non flavored gelatin though. I'll have to try it sometime!
Reply
