![]() ![]() Spoon the whipped topping into a pastry bag outfitted with a closed star pastry tip. So I guess this holiday cake plus the onslaught of cold weather truly means winter and the holiday season are right around the corner. Make the Eggnog Whipped Cream While the prepped mini brownie bites are resting, in a large bowl, whisk or beat together the heavy whipping cream, eggnog, and confectioner's sugar for several minutes, until stiff peaks form. She’ll probably be really excited when we get our first real snow storm. Kelsey was loving the snow and was pretty bummed when it melted later that morning. We even got a little dusting of snow the other morning. It was so mild and almost warm last week and now it’s SO cold. In other news, we are not enjoying this cold weather. I still have a piece of the cake left after a week (I know… how is that possible?) and the frosting is still going strong! Just make sure you keep it refrigerated, obviously. If you’re worried about how the whipped cream frosting is going to hold up, don’t be! The white chocolate ganache really helps hold the whipped cream together and it doesn’t start to get soggy, soupy or watery. Meaning, if he didn’t know ahead of time, it would have been a tough one to call. He knew this was gluten-free since everything is always gluten-free but he was impressed with the taste and texture. I made this cake for a family dinner last week and it got great reviews, even from my dad who swears he can always taste the difference between a gluten-free cake and a regular cake. If you’re not an eggnog fan, you’ll still enjoy this cake! I can’t bring myself to drink (or even try a sip) of eggnog. This Gluten Free Eggnog Cake is pretty impressive and would make a great addition to any holiday dessert table. It’s dense like a pound cake, has a wonderfully warm spice taste from the nutmeg and is perfectly complimented by the light whipped cream frosting. ![]() That, my friends, would be this Eggnog Cake. Last Friday, I posted the recipe for the White Chocolate Ganache Whipped Cream because I was leading up to an awesome dessert. Thank you for supporting What The Fork Food Blog ♥ - Photos updated November 2017. ![]() This post contains affiliate links for ingredients and/or equipment used to make this recipe. It’s perfect for any holiday get-together. Dense eggnog cake with a light, sweet, creamy and airy whipped cream frosting flavored with white chocolate ganache. Unless you can find pasteurized eggs, we would not recommend this recipe for the elderly, the very young, the chronically ill, pregnant women or anyone with a weakened immune system.This Gluten Free Eggnog Cake with White Chocolate Ganache Whipped Cream Frosting is the epitome of Christmas Desserts. Note: This recipe uses uncooked eggs, and thus carries a risk of salmonella. Remove bowl from mixer and fold in the rest of the whipped cream. Add half of the of the whipped cream, beating until just combined. Add the white chocolate-eggnog mixture, and continue beating until combined. If you are spiking the eggnog, pour or spoon into glasses and add bourbon to taste to the individual glasses. To the mixing bowl, add the cream cheese, vanilla, salt and spices. Fold the whipped cream into the eggnog, sprinkle with the remaining nutmeg, and serve. Beat until firm peaks form and there is no liquid left. With the mixer still running, gradually add the remaining 1 tablespoon of sugar and the vanilla. Use an electric mixer to beat until the cream forms soft peaks. Just before serving, place the cold cream in a large chilled bowl. Cover and refrigerate for at least 2 hours. Folk the egg whites into the yolk mixture until light and airy with no lumps. With the mixer running, sprinkle in 1 tablespoon of the remaining sugar and whip until the egg whites form stiff peaks. In a large bowl, use an electric mixer to beat the egg whites until they hold soft peaks. Add the milk and half of the nutmeg, then beat until slightly frothy. Gradually add the 1/4 cup of sugar and the salt, beating until the sugar is completely dissolved. In a large bowl, whisk the egg yolks until they are a light golden color, about 1 to 2 minutes. ![]()
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