Add some sweet spice…
Whether as a dab of spicy for your slice of pie or as a delicious topper “with kick” for your hot chocolate, spicy whipped cream brings oh-so-tasty sweet heat to all sorts of desserts and drinks. We especially love it atop Mexican brownies – yeah, spice on spice. Or try it with a simple apple or pumpkin pie to provide a little flavor surprise.
The spice comes from simple sources: cayenne pepper powder and cinnamon (for a little extra warmth). This recipe calls for a full teaspoon of cayenne – it’s a good amount, and for those of us who are inclined to “spice it up”, you’ll be satisfied. If you’re looking for more of a mild tickle, go with a half teaspoon instead.
Spicy Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon cayenne pepper powder
- 3/4 teaspoon cinnamon
- Combine all ingredients in a sealable glass jar or mixing bowl, stir to combine.
- For the sealable jar, seal the top, then shake the jar vigorously until the cream is whipped to a thick consistency. For the mixing bowl, use a whisk and mix vigorously until the cream is whipped to a thick consistency.
- Place the bowl or jar in the refrigerator and allow the whip cream to chill for 1 hour. It will thicken more during the chilling period.
Want less heat? Halve the amount of cayenne pepper powder. 1/2 teaspoon will provide a subtle tickle of spice.
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