Cinnamon Whipped Cream
This easy recipe for Cinnamon Whipped Cream uses simple ingredients (heavy cream, cinnamon, vanilla extract, and sugar) to create a homemade version of the popular processed versions of whipped cream. I include an optional secret ingredient that makes this recipe extra-special. Great for topping fall coffee drinks, pancakes, desserts, gingerbread, and more!
Ingredients
- 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)
Instructions
- 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.
Notes
Should I chill the bowl? A chilled bowl (and beaters or whisk) is optional, but it does add stability to the whipped cream by keeping it very cold. Place the bowl and whisk in the freezer for 15 minutes prior to whipping the cream if you want to follow this step.
Does this whipped cream store well? I always suggest making whipped cream the same day you plan to serve it (up to a few hours in advance) for the best texture, but it does keep well in the fridge too. Store it for up to 5 days.
Don't Overbeat! Whipped cream can become overbeaten easily. Sometimes it's helpful to whisk by hand near the end so you can avoid overmixing. And never walk away from a stand mixer that is preparing whipped cream!
If the whipped cream is overbeaten, you’ll know. Thick billowy peaks will change to a clumpy and stiff texture. So long as you haven't gone so far as to create butter, you can still salvage the whipped cream.
Switch to using a spatula and gently fold in drizzles of un-whipped heavy cream (you might need a tablespoon or several tablespoons) until the texture is once again smooth and fluffy.
Nutrition Facts
Cinnamon Whipped Cream
Amount per Serving
Calories
475
% Daily Value*
Fat
43
g
66
%
Saturated Fat
27
g
169
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
134
mg
45
%
Sodium
33
mg
1
%
Potassium
124
mg
4
%
Carbohydrates
21
g
7
%
Fiber
0.3
g
1
%
Sugar
20
g
22
%
Protein
3
g
6
%
Vitamin A
1751
IU
35
%
Vitamin C
1
mg
1
%
Calcium
88
mg
9
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.