“This comes from my Parish House Inn Breakfast cookbook, to serve with the Gingerbread Scone recipe. Prep/cooking time does not include the time needed to chill the mixing bowl and beaters”
READY IN:
6mins
SERVES:
8
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 12 cup whipping cream
  • 1 tablespoon sugar
  • 14 teaspoon orange peel (finely shredded)
  • 14 teaspoon vanilla extract
  • 18 teaspoon nutmeg (ground)

Directions

  1. chill mixing bowl and beaters.
  2. combine all ingredients in bowl, beat until soft peak forms.
  3. serve immediately or cover and chill up to 2 hours.

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