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Horseradish Whipped Cream for Beef |  |
For readers who are following along, this savory whipped cream is the last recipe for a traditional English Christmas dinner (menu here) that features Perfectly Cooked Roast Beef, Yorkshire Pudding and of course, the grand finale, Christmas Trifle.
Real Food, Fresh & Seasonal. Just Two Ingredients + Pantry Staples. Little Effort, Big Results. Easy DIY. Low Carb. Naturally Gluten Free.
Close Your Eyes: Picture a Special Occasion
Good meat, cooked simply. Fresh vegetables, also prepared with simplicity. A spectacular salad, lots of crunch and color, a simple tangy dressing – and maybe a conversation-stopping dessert, likely simple too.
To me, these are the elements of a special-occasion meal, whether for two or twenty, whether the “occasion” is just another good day or something that merits mention on the calendar.
But then there’s serendipity, an inescapable magic, the mood, the company, the conversation, the laughs.
It’s so often the little things, ones you can’t predict or produce, organize or orchestrate.
Food-wise, little things often count too, I call them Little Extras That Make All the Difference.
Take beef.
Good beef needs little adornment but somehow, a spoonful of Horseradish Whipped Cream elevates a good piece of beef just one more notch.
It’s indispensable with roast beef but I’ve learned to mix a quick batch whenever serving beef, whether Frozen Steaks, beef tenderloin or our favorite family-style porterhouse roasts.
It's just a savory whipped cream spiked with horseradish, familiar and unexpected both at once, a restaurant-style touch that elevates a good meal to a memorable occasion.
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HORSERADISH WHIPPED CREAM for BEEF
Time to table: 10 minutes
Makes 1-1/4 cups, about 10 servings
- 1/4 cup (47g) well-drained horseradish
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/4 teaspoon dried mustard powder
- 1/2 teaspoon table salt
- 1/2 teaspoon white pepper
- 1/2 cup (120g) heavy cream, whipped until firm peaks form
Drain off the extra liquid from horseradish by pressing through a strainer – don’t skip this step, otherwise, the whipped cream will be watery. In a medium bowl, stir together the horseradish and all remaining ingredients except the cream.
Fold in the whipped cream, gently distributing the horseradish mixture evenly throughout.
Serve with roast beef, beef tenderloin, grilled steaks, even spread on roast-beef sandwiches.
MAKE-AHEAD TIPS May be made a day or two ahead, keeps for a week or more.
Different brands have different heat, so you'll definitely want to add horseradish to your individual taste. In addition, some brands are super-wet, the horseradish almost floats in liquid. So measure the horseradish after it's well-drained, not before. For an easy variation, turn the horseradish mixture into 1 cup of sour cream, it's especially good when serving baked potatoes alongside. Who's tried the wonderful (Sloooow) Baked Potatoes? They're worth the extra time!
FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more.
If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2012/12/horseradish-whipped-cream-for-beef-recipe.html .
WEIGHT WATCHERS Old Points 1 & PointsPlus 1 & SmartPoints 2 & Freestyle 2 & myWW green 2 & blue 2 & purple 2 & future WW points 
- THE RECIPE Perfectly Cooked Roast Beef An easy-to-remember formula.
- ANOTHER TAKE Frozen Steaks Perfectly cooked steaks, starting with frozen meat!
- THE RECIPE Yorkshire Pudding My mom's recipe and secret technique!
- ANOTHER TAKE Cheese Puffs (Gougère) A make-ahead appetizer, served hot from the oven.
- THE RECIPE Christmas Trifle My family's traditional show-stopping English trifle.
- ANOTHER TAKE Mexican Mango Trifle (Ante de Mango) Layers of bread and mango pudding, studded with sherry-soaked raisins.
Seasonal Cooking: Just Before the Holidays Across the Years
Holiday Fruit Parfait with Yogurt, Cranberries, Applesauce, Pineapple & Kiwi Two Winter Salads Oyster Stew Cinnamon Apples Finnish Meatballs Bodacious Brussels Sprouts Mexican Fruit Salad Christmas Chicken Salad Festive Holiday Salad Christmas Trifle Perfectly Cooked Roast Beef Yorkshire Pudding Horseradish Whipped Cream for Beef Gingerbread Pudding Cake
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna