Prep 5 mins
Cook 5 mins
Spiced Cream Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997
- 1 quart heavy cream
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg, freshly grated
- Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes.
- Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.