Ingredients
¾cupheavy cream,very cold
8ozcream cheese,best if out of fridge for an hour first
⅓cupbrown sugar
⅓cuppowdered sugar,sifted
¼cupmolasses
1tspground ginger
1¼tspground cinnamon
1pinch nutmeg
Preparation
In a stand mixer beat the heavy cream on high until you get stiff peaks for 2 to 3 minutes.
Put the whipped cream in a bowl and put in the freezer.
Back in the stand mixer, beat the cream cheese until smooth and add the powdered sugar.
Once combined add in the molasses, brown sugar, ginger, cinnamon, and nutmeg and beat until completely smooth and no grainy texture is left for 2 minutes.
Gently fold in the whipped cream until combined.
Refrigerate until ready to serve.
