- 1 quart heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
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.
Recipe adapted from "Emeril's Creole Christmas Cookbook", by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997