Cinnamon Whipped Cream
Skip the processed whipped cream containers and whip up a batch of homemade Cinnamon Whipped Cream to top coffee, pancakes, desserts, and more. This easy recipe uses basic ingredients like heavy cream, sugar, and ground cinnamon, plus an optional secret ingredient that will take the flavor over the top!
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Homemade whipped cream is so easy to customize and it makes homemade desserts extra special. The flavor of homemade is unmatched and the process is simpler than you might think. This lightly spiced recipe is one of my favorite versions to make during fall and the cold-weather months.
If you are new to preparing whipped cream at home, check out my How to Make Whipped Cream post for a detailed recipe and plenty of tips and tricks. If you have even more questions, my FAQs about Whipped Cream post answers just about anything you can come up with. Also, learn the difference between Cool Whip and Whipped Cream.
Let’s get started with this simple recipe for cinnamon whipped cream!
Ingredients You’ll Need
- Heavy whipping cream: Purchase either “heavy cream” or “heavy whipping cream“. “Whipping cream” (strangely enough) is actually lower fat and harder to whip up.
- Powdered sugar: you can also substitute granulated sugar if you don’t have powdered.
- Ground cinnamon: the flavor will really come through here, so use a fresh jar of cinnamon. Higher quality is preferred (you can see my Aldi one in the photo above, but a higher quality spice will definitely give even better results!).
- Vanilla extract: I add a little vanilla to most of my whipped cream recipes. Use your good vanilla here–the flavor will shine!
- Pure Maple Syrup: This optional secret ingredient really takes the whipped cream to the next level. It adds a subtle maple flavor and if you have it on hand I suggest adding in a drizzle. You want Pure Maple Syrup here, not pancake syrup. I used Kirkland Organic Grade A Maple Syrup.
Tips for Success
- To ensure the cream whips correctly, it ought to be fresh and very cold. You should use it straight from the fridge.
- Chilling your metal bowl and the whisk or beaters to your hand mixer (or stand mixer) is also a great way to get the ideal texture in the final whipped cream.
- While either granulated or powdered sugar will work, it’s worth noting that powdered sugar contains a bit of cornstarch which enhances the stability of the whipped cream.
- My whipped cream recipe makes a nice sweet cream, so feel free to adjust the sugar (perhaps starting with half the amount) if you’d like a less-sweet option.
- If you want to customize flavors, whip until the mixture is just thickened and then taste-test and adjust.
What Do I Serve with Cinnamon Whipped Cream?
Oh the possibilities! Cinnamon Whipped Cream will taste amazing on pancakes, waffles, French toast, French toast casseroles, homemade coffee drinks, a variety of desserts, pumpkin bread, pumpkin cakes, gingerbread and more.
How to Make Cinnamon Whipped Cream
This is just a summary–find the complete printable recipe at the end of the post!
Pour the heavy whipping cream, sugar, vanilla extract, cinnamon, and salt into a chilled bowl (see recipe notes). If using the maple syrup, add that in too.
Optional Rest Time: Have a little extra time? Measure out the ingredients, mix together, and refrigerate for at least 1 hour. This helps “bloom” the ground cinnamon and achieve better flavor.
Whip the ingredients on low until the mixture starts to thicken and foam.
Pause here and adjust the flavors as desired. I add a pinch of salt and sometimes a bit more cinnamon.
The, turn up the speed on the mixer to medium/medium high. Continue until you’ve reached soft, medium, or stiff peaks.
Use fresh whipped cream immediately or pop it in the fridge until ready to use.
More Whipped Cream: Check out all these variations of whipped cream you can make including strawberry, coffee, and even a mason jar version.
How Long Will It Last?
Whipped cream is best used immediately, but will keep several hours in the fridge. If you want the most stable whipped cream possible (without adding additional ingredients), definitely don’t skip using chilled bowl/beaters/whisk.
Another change that helps is to use a larger amount of sugar as in this recipe (this is a tip I learned from Stella Parks at Serious Eats).
Whipped cream will also keep for up to 5 days in the fridge, but the texture may deteriorate and separate. You can whisk it back it up (great for casually topping coffees or pancakes), but whipped cream is one of those treats that is best eaten fresh!
Cinnamon Whipped Cream
- 1 cup heavy whipping cream well chilled
- ¼ cup powdered sugar (also known as confectioners' sugar)
- ¼ teaspoon vanilla extract
- ½ teaspoon ground cinnamon (I found up to 3/4 teaspoon tasted great)
- tiny pinch of salt (optional)
Optional "Secret" Ingredient
- 1 teaspoon pure maple syrup (or slightly more to taste)
- Pour the heavy whipping cream, sugar, vanilla extract, and cinnamon into a chilled bowl (see notes). If using the maple syrup, add that in too.
Optional Rest Time
- Have a little extra time? Measure out the ingredients, mix together, and refrigerate for at least 1 hour. This helps "bloom" the ground cinnamon and avoid any potential "spice jar" taste. Pour the ingredients into the chilled bowl when ready to whip.
How to Make Cinnamon Whipped Cream
- Begin to whip on low until the mixture starts to thicken and foam.This is where you want to taste test and adjust flavors. Add another 1/4 teaspoon of cinnamon or perhaps another small drizzle of maple syrup if desired. This is also when I add just a pinch of salt! Once the mixture is foamy, turn up the speed on the mixer to medium/medium high. Continue at this rate until tracks from the whisk start to form in the cream and it becomes thick–about 3 minutes. This will take longer for larger batches of cream.
- Begin checking the cream frequently for soft, medium, or stiff peaks. Turn off the mixer, pull the whisk away and check the consistency of the "peak" that forms on the whisk. If you aren't sure what "peaks" are, check out my How to Make Whipped Cream post for detailed explanations. I usually opt for soft or medium peaks unless I plan on piping the whipped cream. For piping, stiff peaks work well.
- Use fresh whipped cream immediately or pop it in the fridge until ready to use.