Homemade eggnog whipped cream is delicious and worth the little extra effort.
Course Dessert
Cuisine American
Diet Gluten Free
Keyword eggnog whipped cream
Prep Time 27 minutesminutes
Cook Time 3 minutesminutes
Total Time 30 minutesminutes
Servings 32
Calories 55kcal
Author Robin Gagnon
Ingredients
yolks from 4 large eggs
1teaspoonvanilla extract
2cupsheavy creamwhipping cream is fine
½teaspoonnutmegor 1/.4 teaspoon each nutmeg and cinnamon
2 ½tablespoonssugar
Instructions
Put your mixing bowl and beater(s) into freezer.
Set up a double boiler and bring water to boil. If you are like me and don't have one, find a pan and heat safe bowl combination that will work, you won't need a deeply submerged area. This is for a gentle cooking of the yolks. The process both thickens them and makes them safer for use on items like desserts which may sit out a little while.
Put the 4 yolks in top pan of double boiler (or your bowl in impromptu set up), add vanilla and 2 tablespoons of the heavy cream.
Shut off burner, and start whipping yolks over water bath. Whip briskly, and pretty much continuously, until the yolks lighten a bit and slightly thicken. Remove from water, to start cooling, but continue whisking for about another minute, then place in refrigerator or freezer.
Check and re-whisk in a few minutes, if not cold yet do it again in a couple more minutes.
Once the yolks are cold, whisk in the sugar, nutmeg and rest of cream, then pour into frozen mixing bowl.
Beat on low-med until froth starts, turn up to medium. Once cream starts to thicken turn up to high. As soon as you see cream start to fold on itself, start checking stiffness. You want stiff peaks, but do not want to over beat, as cream will start to clump and be ruined. Hand whisk toward the end of beating if you are unsure, you are much less likely to ruin the batch that way.
Promptly use or refrigerate.
Notes
Add a tablespoon or two of powdered sugar to help stabilize and add extra sweetness to the whipped cream if you like.