Gingerbread with Chantilly Cream Recipe

2 1 1
Gingerbread with Chantilly Cream Recipe
Gingerbread with Chantilly Cream Recipe photo by Taste of Home
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Gingerbread with Chantilly Cream Recipe

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2 1 1
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An old-fashioned family favorite, this treat has never lost its popularity during the holidays. A blend of ginger, cinnamon and nutmeg make the bread extra flavorful…and my guests always comment on the “cute” dollop of whipped cream on top! —Pam Holloway, Marion, Louisiana
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1/2 cup shortening
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1 egg
  • 1 cup hot water
  • 1 cup molasses
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • CHANTILLY CREAM:
  • 1 cup heavy whipping cream
  • 1 teaspoon confectioners' sugar
  • 1/4 teaspoon vanilla extract

Directions

In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well.
Pour into a greased 9-in. square baking pan. Bake at 350° for 33-37 minutes or until a toothpick inserted near the center comes out clean.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with warm gingerbread. Yield: 9 servings.
Originally published as Gingerbread with Chantilly Cream in Taste of Home December/January 2006, p41

Nutritional Facts

1 piece: 427 calories, 21g fat (9g saturated fat), 60mg cholesterol, 368mg sodium, 55g carbohydrate (28g sugars, 1g fiber), 4g protein.

  • 1/2 cup shortening
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1 egg
  • 1 cup hot water
  • 1 cup molasses
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • CHANTILLY CREAM:
  • 1 cup heavy whipping cream
  • 1 teaspoon confectioners' sugar
  • 1/4 teaspoon vanilla extract
  1. In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well.
  2. Pour into a greased 9-in. square baking pan. Bake at 350° for 33-37 minutes or until a toothpick inserted near the center comes out clean.
  3. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with warm gingerbread. Yield: 9 servings.
Originally published as Gingerbread with Chantilly Cream in Taste of Home December/January 2006, p41

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MY REVIEW
mem381 User ID: 6068967 84576
Reviewed Sep. 7, 2012

"Maybe it's just because I have a sweet tooth, but to me this gingerbread was just not sweet enough with only 3 tablespoons total of sugar. Plus the molasses flavor was very overpowering to where you can barely taste the spices. I didn't make the cream with it so I don't know if it helps any, but i used Redi Whip instead since I had it on hand."

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