Horseradish Whipped Cream for Beef Recipe

How to lift up beef from great to something extra-special? Mix up a quick mix of horseradish and whipped cream, it adds just a touch of rich bite.

For readers who are following along, Horseradish Whipped Cream for Beef is the last recipe for a traditional English Christmas dinner menu that features Perfectly Cooked Roast Beef, Yorkshire Pudding and of course, the grand finale, Christmas Trifle. You'll find the complete menu and links to all the recipes at Perfectly Cooked Roast Beef.

Horseradish Whipped Cream for Beef

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. Good meat needs little adornment but somehow? A spoonful of Horseradish Whipped Cream elevates a good piece of meat just one more notch. It’s indispensable with roast beef but I’ve learned to mix a quick batch whenever serving beef. It’s familiar and unexpected both at once.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via 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, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1-1/4 cups, about 10 servings
  • 1/4 cup (62g) horseradish
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon dried mustard
  • 1/2 teaspoon table salt
  • 1/2 teaspoon white pepper
  • 1/2 cup heavy cream, whipped

Drain extra liquid from horseradish by pressing through a strainer – don’t skip this step, otherwise, the whipped cream will be watery. Add all remaining ingredients except cream, then fold in whipped cream.

Serve with roast beef, beef tenderloin, grilled steaks, even spread on roast-beef sandwiches. etc.

MAKE-AHEAD TIPS May be made a day or two ahead, keeps for a week or more.

Per Two Tablespoons: 46 Calories; 4g Tot Fat; 3g Sat Fat; 16mg Cholesterol; 139mg Sodium; 2g Carb; 0g Fiber; 1g Sugar; 0g Protein. WEIGHT WATCHERS POINTS WW Old Points 1, WW PointsPlus 1.
Adapted from a recipe from my dear friend Lisa, who blogs at My Own Sweet Thyme. The recipe dates back probably 20 years! She may not even remember the recipe!

This Week, Years Past 2002 - 2012

Holiday Fruit Parfait with Yogurt, Cranberries, Applesauce, Pineapple & Kiwi Two Winter Salads Oyster Stew Cinnamon Apples Finnish Meatballs Bodacious Brussels Sprouts Mexican Fruit Salad A Birthday Cake for Jesus: A Story Christmas Chicken Salad Festive Holiday Salad Christmas Trifle Perfectly Cooked Roast Beef Yorkshire Pudding

A Traditional English Christmas Dinner

(hover for a description, click a photo for a recipe)
Perfectly Cooked Roast Beef Yorkshire Pudding Christmas Trifle

© Copyright 2012 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.