Ginger Whipped Cream

Makes about 4 cups
  • 2 cups heavy cream

  • 3 oz. peeled fresh ginger, minced

  • 1/4 - 1/2 tsp. ground ginger, to taste

  • 1/4 cup sugar


In a medium saucepan over medium-low heat, combine cream with the fresh and ground ginger; bring to a simmer, but do not boil. Cover and let cool; refrigerate overnight. Whip cold cream until soft peaks almost form; whisk in sugar.