Cinnamon Whipped Cream
There’s nothing better than homemade whipped cream, except when you add a hint of flavor to it! Cinnamon whipped cream is a quick and easy way to add a delicious topping to all your desserts and breakfast treats!
Whip cinnamon whipped cream up with just 4 simple ingredients and a few minutes out of your day and you’ll start dreaming of all the socially acceptable ways to use it so you don’t just eat it from the bowl with a spoon! It’s great for pancakes (especially cinnamon pancakes, cinnamon toast crunch pancakes, or pumpkin pancakes), waffles, crepes, pies, cookies, tarts, and of course decadent drinks! Having something a little something extra special around the holidays has never been easier!
About this cinnamon whipped cream
Flavored homemade whipped cream is such a simple way to completely change the flavor profile of any dessert, and cinnamon is just one of the delicious flavors you can use. Cinnamon pairs so well with all the fall desserts like pumpkin pie and apple pie!
Forget the store bought stuff that you’ve relied on up until now. You won’t believe how easy it is to make your own, and how much better it tastes! It’s not only delicious, but light, pillowy, and not too sweet.
It’s still has that same delicious, thick, and creamy texture we love about whipped cream, but with a variation in taste that makes everything better! Not just desserts either! Think about adding it your pumpkin pie smoothie, pumpkin spice hot chocolate, cinnamon dolce latte, or iced vanilla latte. Of course, whipped cream is always a welcome topping for strawberry cream cheese French toast, pumpkin pecan pancakes, waffles and crepes. Adding a delicious warming spice to your whipped cream is a game-changer!
What you need
- Heavy Cream – Use heavy cream or heavy whipping cream. Make sure it’s chilled, along with the bowl and beaters. Using chilled ingredients and tools will help with the overall texture, consistency, and speed at which it whips up.
- Confectioners’ Sugar – Otherwise known as powdered sugar, confectioners’ sugar adds a little sweetness and also helps create the structure of the whipped cream.
- Pure Vanilla Extract – Vanilla is a lovely added flavor that goes nicely with cinnamon.
- Ground Cinnamon – The star of the show!
How to make it
For best results, chill a medium sized glass or metal bowl and beaters for at least one hour in refrigerator or freezer.
TIP! Whipping cream will double in size when whipped, so use a large enough bowl.
Remove bowl and cream from refrigerator and pour the cream into a chilled bowl.
With a hand mixer or stand mixer on medium speed, beat the cream for 2 minutes or until peaks begin to form.
Add vanilla, cinnamon, and gradually add powdered sugar.
Beat until soft peaks form. Don’t overbeat or your whipped cream will separate and turn into butter.
How to make this whipped cream your own
- Adjust the amount of cinnamon used to your taste. The more you use, the darker the cream will look and the deeper the cinnamon flavor will be.
- Use cocoa powder along with the cinnamon for a chocolate cinnamon combination, similar to Mexican hot chocolate.
- Brown sugar, maple, or honey are all amazing flavors that pair well with cinnamon.
- Omit all the extra flavoring and stick with delicious plain whipped cream if that’s your preference.
- Add 1 tablespoon of cornstarch while whipping and a bit more powdered sugar to create a stabilized whipped cream. This is great for piping decorative frosting on cupcakes, cakes, pies, etc.
As with any whipped cream, it’s always best when used right away. If you’re storing it in the fridge overnight or for up to 3 days, you can leave it as is. If you want to extend it a bit further, adding 1/4 cup of full-fat sour cream or whole milk Greek yogurt will help your whipped cream last longer in the refrigerator.
Give it a quick whip once more just before using it!
Homemade whipped cream is very freezer-friendly. It can last up to 3 months in the fridge! Again, you might need to whip it quickly again before using it.
Get the Recipe: Cinnamon Whipped Cream
- 1 cup heavy cream chilled
- ¼ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- For best results, chill a medium sized glass or metal bowl (see note) and beaters for at least one hour in refrigerator or freezer.
- Remove bowl and cream from refrigerator. Pour cream into bowl.
- With hand mixer or stand mixer on medium speed, beat cream for 2 minutes or until peaks begin to form.
- Add vanilla, cinnamon, and gradually add powdered sugar; beat until soft peaks form.
- Don’t overbeat or your whipped cream will separate and turn into butter.
- Best served immediately.
- Makes about 2 cups of whipped cream.
- Whipping cream will double in size when whipped, so use a large enough bowl.
- Adding 1/4 cup of full fat sour cream or whole milk Greek yogurt will help your whipped cream last longer in the refrigerator.