Easy Cinnamon Whipped Cream Recipe
It is so easy to make your own homemade whipped cream right at home. You no longer need to buy that imitation dairy topping ever again, unless you are making these no bake pumpkin pie cheesecake bars (they need a stabilized whipped cream).
So, the next time you are at the store, instead of reaching for the cool-whip grab a carton of heavy whipping cream instead, you’ll thank me later.
I can eat whipped cream by the spoonful, it’s like eating a sweet billowy cloud. Who needs dessert when you can eat this straight out of the bowl!
Well, I will definitely still eat plain ol’ whipped cream…but you can boost the flavor factor of your whipped cream by adding in vanilla extract and cinnamon. It’s so good on all of our favorite desserts.
The key to the best whipped cream is to make sure you don’t over beat it. Guess what happens when it gets whipped for too long…it turns into butter. I mean cinnamon butter would also be a cool recipe, if you are wanting that just keep the mixer on for too long.
You want to make sure you beat it just until it forms soft peaks or medium peaks on your whisk.
You go make the whipped cream and I will just be over here day dreaming about all of the things I can put it on.
Why Make this Whipped Cream Recipe
- When you make it at home, that means you get to control what goes into it.
- Save money. You can make a lot for cheaper.
- Add that homemade touch to all of your favorite dessert recipes.
- It’s soooo good!
PRO TIP! Keep a close eye on the whipped cream and do not walk away from it while it’s whipping. You do not want to over-whip it.
What is Cinnamon Whipped Cream?
Plain whipped cream is made with heavy cream and a little sugar (add in vanilla extract for Chantilly cream or Crème Chantilly. When you whip it together with a hand mixer, stand mixer, or by hand, it turns into a white, fluffy topping we know and love.
This recipe takes whipped cream to another level by adding in a touch ground cinnamon and some vanilla extract for the ultimate dessert topper to make cinnamon whipped cream.
What’s the Difference Between Heavy Cream and Whipping Cream?
These two can be easily confused. Heavy cream, or heavy whipping cream as it is also known, has a 36% milk fat. If it is just called whipping cream, it has 30% milk fat.
If you are wondering which cream to use in homemade whipped cream, I use the heavy whipping cream because it helps keep its shape for longer.
PRO TIP! For best results, put the whisk and bowl that you will be using in the fridge or freezer for 10-15 minutes prior to making the recipe.
How to Use Cinnamon Whipped Cream
Oh let me count the ways! There are so many ways to enjoy whipped cream, especially good on a fall dessert. Here are some of our favorites.
- Hot chocolate. Add a scoop of cinnamon whipped cream to hot chocolate, frozen hot chocolate, or chocolate milk.
- Pie. Put it on apple pie, pumpkin pie, apple pumpkin pie, key lime pie, sweet potato pie, chocolate pie, any pie you can think of.
- Cake. This is divine on angel food cake, strawberry shortcake, apple cinnamon bread, gingerbread cake, or cupcakes. It can be used as a sweet frosting or just add a dollop on any flavor of cake.
- Coffee. Great on any of your coffee drinks, cold or hot. Hello, homemade pumpkin spice latte!
- Ice cream. Especially good on an ice cream sundae, but will work on milk shakes or just a scoop.
- Pudding. Whether it’s chocolate pudding, vanilla, or butterscotch, use a little whipped cream to make it even better.
- Fruit desserts. We have a variety of fruit treats that would be great with this whipped cream like apple crisp with gala apples, air fryer peach cobbler, air fryer peaches, apple cider slushie, or this triple berry crisp.
- Drinks with alcohol. This cinnamon whipped cream would be a good substitute for the regular whipped cream on this spiked hot apple cider, mudslide, or pumpkin pie martini.
- Breakfast. Top pancakes, waffles, or french toast.
Can I use Granulated Sugar Instead of Powdered Sugar?
White sugar works really well when used instead of powdered sugar if you are using a whisk and hand beating it. If using granulated sugar with a stand mixer, it may sink to the bottom of the bowl where the whisk attachment doesn’t reach. So it can end up not fully incorporated. But, it will still work!
If you are making a really large amount of whipped cream I recommend using the powdered sugar. Because you have to use so much more of the white granulated sugar, you may feel the grains of it in your whipped cream.
Can I Freeze Cinnamon Whipped Cream?
Yes, you can actually freeze whipped cream, but there is a certain method to follow for the best results. I tell you exactly how to freeze whipped cream in the section “storage instructions.”
How Long will Cinnamon Whipped Cream Last?
Freshly made whipped cream is best when used quickly. If this is not possible it will last about 24 hours in the refrigerator, but won’t have the same consistency.
Recipe Ingredients
The best part about this recipe is that it’s only made with a few simple ingredients in one large bowl.
- Heavy Whipping Cream: You want to be sure to use heavy whipping cream and not just whipping cream.
- Powdered Sugar: Sift it if it’s too lumpy. Makes this sweetened whipped cream.
- Vanilla: Make sure to use vanilla extract and not imitation vanilla flavoring. You could also use vanilla paste.
- Cinnamon: Ground cinnamon.
How to Make Cinnamon Whipped Cream
- Put the bowl and the whisk into the freezer or refrigerator for 10-15 minutes.
- In the bowl of a electric mixer fitted with the wire whisk attachment or a large bowl using a hand held electric mixer, add in the heavy cream, powdered sugar, vanilla, and cinnamon. Beat on slow speed and move up to medium speed until it starts thickening.
- Continue beating for 1-2 minutes, until soft peaks form. You can check peaks by removing the whisk attachment and check the whipped cream on it. If it barely holds its shape it is a soft peak.
- For medium peaks, continue beating until it gets a bit thicker. You can quickly take it up to high speed but don’t leave it there long. Medium peaks hold their shape pretty well but the tip of the peak will curl over itself.
- If you want it a bit firmer continue beating until you get stiff peaks, but may run the risk of over beating. This is where things get tricky, so pay very close attention.
- Use immediately or store in the fridge covered with aluminum foil or plastic wrap.
Can Whipped Cream be Made ahead of Time?
Whipped cream is best when it is used immediately after whipping it. But, it can be made about 3 hours in advance, just store it in the fridge. Re-fluff it when you are going to use it.
What if I Over-Whip Whipped Cream?
When you are making whipped cream you have to make sure you keep a close watch over it. If the whipped cream becomes lumpy and curd-like, it is because it has been over-whipped. Don’t fret though, it can be saved if you haven’t gone too far overboard.
Add a few drops of heavy cream and whisk by hand until it is nice and creamy.
If you really over-mix it, the mixture will look almost like butter. There is no saving it to use as whipped cream if this happens, but you can spread it on some toast. It will only last about a day or two in the fridge.
Recipe Tips & Variations
- Use very cold cream. Make sure to leave your heavy cream in the refrigerator until right before you are ready to use it.
- Freeze items needed. Place the metal bowl and whisk in the fridge or freezer for 10 to 15 minutes.
- Try vanilla paste. Use vanilla paste instead of vanilla extract.
- Sweeter cream. I like to keep the sugar levels a little lower in my whipped cream, but if you want to make it sweeter you can add up to 1/2 cup of sugar.
Frequently Asked Questions
Is whipped cream keto friendly? This whipped cream recipe can easily be made for a ketosis diet by just leaving out the sugar or replacing it with a sugar free substitute.
Can I make whipped cream with a whisk? Yes, but it will take a really long time and your arm will be very tired. That’s why I recommend using a stand mixer or hand held mixer.
Can you use half and half to make whipped cream? No, half and half does not have a high enough milk fat percentage to make fluffy whipped cream.
How to make it brown sugar cinnamon whipped cream? Make the recipe exactly the same but use 3 tablespoons of brown sugar instead of powdered sugar.
How to make it cinnamon honey whipped cream? Use 3 tablespoons of honey instead of powdered sugar.
How to make it maple cinnamon whipped cream? Use 3 tablespoons of maple instead of the sugar.
Storage Instructions
How to refrigerate leftover cinnamon whipped cream? If you don’t use it all immediately, put any leftover whipped cream into an airtight container or cover tightly. It should last up to 1-2 days in the fridge.
How to freeze cinnamon whipped cream? It’s simple to freeze whipped cream, just know that you can’t just plop it all into a container and freeze it. Lay out a piece of parchment paper (or parchment paper squares) and drop dollops of whipped cream onto it. It can be frozen for 2-3 months, just be sure to label with the recipe and date.
How to thaw whipped cream? Thaw frozen whipped cream by placing it on top of whatever you are going to eat it on (like on top of a muffin) and place in the fridge to thaw. It won’t hold its shape as well as fresh whipped cream.
Try these other sweet recipes!
- Snickerdoodle Bars with Cinnamon Frosting
- Strawberry Cheesecake Bites
- Fluffernutter Cookies
- Cherry Cheesecake Dump Cake
- Watergate Cake
If you’ve tried this cinnamon vanilla whipped cream recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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Cinnamon Whipped Cream
Ingredients
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
-
Put the bowl and the whisk into the freezer or refrigerator for 10-15 minutes
-
In the bowl of a electric mixer fitted with the wire whisk attachment or a large bowl using a hand held electric mixer, add in the heavy cream, powdered sugar, vanilla, and cinnamon. Beat on slow speed and move up to medium speed until it starts thickening.
-
Continue beating for 1-2 minutes, until soft peaks form. You can check peaks by removing the whisk attachment and check the whipped cream on it. If it barely holds its shape it is a soft peak.
-
You want at least medium peaks, so continue beating until it gets a bit thicker. You can quickly take it up to high speed but don't leave it there long. Medium peaks hold their shape pretty well but the tip of the peak will curl over itself.
-
If you want it a bit firmer continue beating until you get stiff peaks, but may run the risk of over beating. This is where things get tricky, so pay very close attention.
-
Use immediately or store in the fridge covered with aluminum foil or plastic wrap.
Equipment
-
Stand mixer or hand mixer
Recipe Notes
- Use very cold cream. Make sure to leave your heavy cream in the refrigerator until right before you are ready to use it.
- Freeze items needed. Place the metal bowl and whisk in the fridge or freezer for 10 to 15 minutes.
- Try vanilla paste. Use vanilla paste instead of vanilla extract.
- Sweeter cream. I like to keep the sugar levels a little lower in my whipped cream, but if you want to make it sweeter you can add up to 1/2 cup of sugar.
- Leftovers. Whipped cream will last for 24 hours in the refrigerator.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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