Elevate everyday recipes with this easy-to-make Cinnamon Whipped Cream! The addition of cinnamon infuses a warm and aromatic note that beautifully complements a variety of treats.
Whether piped onto holiday desserts, spread on waffles, or enjoyed with hot beverages, this is the best whipped cream to add a creamy texture and a hint of cinnamon to your favorite recipes.
Why You Will Love This Recipe
Enhanced Flavor: The addition of cinnamon elevates the flavor profile, infusing a warm and aromatic note that beautifully complements a variety of desserts, drinks, and breakfast foods.
Easy to Prepare: Making fresh whipped cream uses just one bowl and is ready to serve in just minutes.
Simple Ingredients: You only need 3 pantry staples and some heavy cream to make this flavored whipped cream recipe.
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
Heavy Whipping Cream - Look for the word "heavy" when shopping for cream. Heavy cream has 36% milk fat and makes thick, velvety whipped cream. Whipping cream (without the word "heavy") has closer to 30% milk fat. It will still work but the texture will be lighter and it won't hold shape as long.
Powdered Sugar - Adjust the amount of powdered sugar based on how sweet you like it. I use 2-3 tablespoons depending on what I am serving it with. You can substitute granulated sugar. Or use brown sugar if you want to add molasses flavor.
Vanilla Extract - The vanilla extract enhances the overall taste, providing a subtle hint of sweetness that complements the cinnamon.
Ground Cinnamon - This recipe has a distinct, but not overpowering, cinnamon flavor. For a more subtle flavor, reduce the cinnamon to ½ teaspoon. Use pumpkin pie spice instead of cinnamon for a more complex warm spice flavor.
How to Make Cinnamon Whipped Cream
1) Thicken Cream
- Pour the cold heavy cream into a large bowl.
- Use an electric stand mixer (a hand mixer can also be used) with a whisk attachment and beat on medium speed for 1 minute, or until the cream thickens.
2) Whip Cream
- Add the powdered sugar, vanilla, and cinnamon to the cream.
- Beat on high speed for several minutes.
This recipe can also be made in a dispenser which is a convenient method for piping onto desserts and drinks.
Soft, Medium, Stiff Peaks
Whipped cream peaks refer to the shape of the cream when the whisk or beater is lifted. There are three main types of peaks: soft peaks, medium peaks, and stiff peaks.
Soft peaks refer to a stage in the whipping process where the whipped cream holds its shape but is still relatively light and delicate. Whisk the cream until it forms peaks that droop over slightly when the whisk is lifted.
This type of cream is perfect for topping delicate desserts like mousses, puddings, or fresh berries.
Medium peaks indicate a slightly thicker consistency compared to soft peaks. It holds its shape more firmly and forms peaks that stand upright but still have a slight bend at the tip.
This level of thickness is ideal for dolloping onto pies as it provides a more substantial and stable texture.
Thick peaks represent a more substantial and dense texture, where the whipped cream holds its shape firmly without any drooping or bending. It forms stiff and upright peaks that retain their structure.
This is perfect for piping onto desserts like cakes and tarts.
Use cold cream - Keep your whipping cream in the refrigerator until you are ready to prepare the recipe.
Use a glass or metal bowl - Plastic bowls can hold oils that impact the quality of the cream, so metal or glass bowls are your best bet.
Chill the bowl and beater - Using a chilled bowl and beaters will save you time as the cream whips faster when it is cold. It will also produce fluffier whipped cream.
Do not overbeat - It takes just a few seconds to go from stiff peaks to butter, so keep a close eye on your mixer!
Serve immediately - Unless you are adding something to stabilize the cream, it is best to use it right away. Or you can refrigerate it for a couple of hours before serving.
Mix it up - Add a pinch of nutmeg for more fall spice. Or a splash of bourbon for grown-up whipped cream.
How to Serve Cinnamon Whipped Cream
There are endless ways to use homemade Cinnamon Whipped Cream! Here are some of my favorites:
- Dollop onto fall pies, like pumpkin, apple pie, or sweet potato pie!
- Use it as a delicious topping on coffee drinks and hot chocolate.
- Spread onto cakes and cupcakes, like carrot cake or peach cobbler pound cake.
- Use as a dip for apples, pears, and bananas.
- You can even enjoy it for breakfast on French toast or waffles!
Homemade whipped cream is best served within a few hours of preparation. Cover the bowl with plastic wrap and keep it refrigerated until you are ready to serve. If you need it to last longer, check out the tips in this post that covers how long whipped cream lasts.
On average, 1 cup of whipping cream will produce about 2 cups of whipped cream. The exact amount may vary slightly depending on the brand and fat content of the whipping cream, as well as the level of whipping achieved (soft peaks, medium peaks, or stiff peaks).
Half and half does not have enough fat content to make whipped cream. It will become thick and frothy, but will not hold up like whipping cream.
More Whipped Cream Recipes
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Cinnamon Whipped CreamRecipe by:
- 1 cup heavy whipping cream 237 ml
- 2-4 tablespoons powdered sugar 14-28 grams
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pour the whipped cream into a large chilled mixing bowl. Use the whisk attachment and beat on medium speed until the cream thickens.
- Add the remaining ingredients to the bowl, then increase to high speed and beat for 2-3 minutes, until the cream reaches your desired thickness.