Sweets

Gingerbread with Ginger Chantilly Cream

Christmas is around the corner and nothing beats a great gingerbread with ginger chantilly cream. No not the cookies, actual gingerbread!

It always shocks me when I make this amazing spiced bread and people either don’t know what it is or think it’s some new fancy recipe. Gingerbread has been popular since the 18th century, and yet it’s still hard to find a great recipe for it. Then you try and spruce it up and say I want a gingerbread with ginger chantilly cream and you’re s.o.l.

This recipe is quite simple and just so tasty. The first time I made this recipe I tasted a bit of the batter and though, “Well I have no idea how this is going to go”. But needless to say, Williams Sonoma has never led me astray. I did however edit the recipe a bit just for balance.

I love whipping this up a couple times over the holiday season and pull it out for tea time, dessert, mornings, and just as an alternative to the more traditional pies and cakes. It’s just a nice sojourn of sorts. Tea wise – anything goes with this! Masala chai, tulsi chai, earl grey, you name it, it works!

Random Fact #832 – The first documented instance of figure-shaped gingerbread biscuits was at the court of Elizabeth I of England. She had the gingerbread figures made and presented in the likeness of some of her important guests.

Gingerbread with Ginger Chantilly Cream

0 from 0 votes
Difficulty: Easy
Servings

10

servings
Prep time

35

minutes
Cooking time

30

minutes
Total Time

65

minutes

Ingredients

  • 3 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 tbsp ginger, ground

  • 1 tsp cinnamon, ground

  • 1 tsp allspice, ground

  • 16 tbsp (2 sticks) unsalted butter, at room temperature

  • 1 cup firmly packed light brown sugar

  • 1 egg

  • 1 cup light molasses

  • 1/4 cup peeled and grated fresh ginger

  • 1 cup buttermilk

  • Ginger Chantilly Cream
  • 1 1/2 cups heavy cream

  • 3 tbsp granulated sugar

  • 3/4 cup minced crystallized ginger

Directions

  • Gingerbread:
  • Preheat oven to 350°F.
  • Line a 9-by-13-inch half-sheet pan with parchment paper or prepare with cooking spray.
  • In a medium bowl, mix flour, baking soda, salt, ground ginger, cinnamon and allspice together.
  • In a large bowl, use an electric mixer on medium speed and beat the butter and brown sugar together until creamy.
  • Add in the egg.
  • Add in the molasses.
  • Add in the fresh ginger and beat until well mixed.
  • Mix in 1/3 of flour mixture.
  • Mix in 1/3 of buttermilk.
  • Mix in 1/3 of flour mixture.
  • Mix in 1/3 of buttermilk.
  • Mix in the last 1/3 of flour mixture.
  • Mix in last 1/3 of buttermilk.
  • Pour the batter into the prepared pan.
  • Bake for 25-30 minutes. Check if it’s done by inserting a toothpick into the center of the bread and seeing if it comes out clean.
  • Remove from oven and set the pan aside to cool for 10 minutes.
  • Slip a knife to loosen the bread away from the pan and gently invert the bread on to a cooling rack.
  • Remove the parchment paper and let it cool to room temperature.
  • Transfer the bread to a cutting board and cut into squares.
  • Cover and set aside until ready to serve.
  • Ginger Chantilly Cream:
  • In a medium sized bowl, with an electric mixer on medium speed, mix the cream and sugar until medium peaks form.
  • Cover and refrigerate until ready to serve.
  • Serve:
  • Top each serving with a dollop of whipped cream.
  • Sprinkle crystallized ginger over the whipped cream and serve immediately.

Notes

  • This recipe is adapted from Williams-Sonoma Entertaining with the Seasons.

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Like us on Facebook

Leave a Reply

Your email address will not be published. Required fields are marked *

seventeen − two =

Like what you see?

Signup to get the latest updates from our newsletter.

Sign Up Now

See our Policies Page for details on how we handle this information.