Prep 5 mins
Cook 1 min
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
- 1⁄2 cup whipping cream
- 1 tablespoon sugar
- 1⁄4 teaspoon orange peel (finely shredded)
- 1⁄4 teaspoon vanilla extract
- 1⁄8 teaspoon nutmeg (ground)
- chill mixing bowl and beaters.
- combine all ingredients in bowl, beat until soft peak forms.
- serve immediately or cover and chill up to 2 hours.