Cinnamon Whipped Cream
After making this rich, sweet, airy Cinnamon Whipped Cream, you’ll never want to buy whipped cream in a can again. Turn your dessert up a notch and spoon a big dollop of it on fruit, pie, pudding, or anything that needs an extra little something sweet!
Table of Contents
🛒 Cinnamon Whipped Cream Ingredients
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
*see recipe card for detailed amounts
How to Make Homemade Cinnamon Whipped Cream
- Pour the cold heavy cream into a clean bowl. Using a hand or stand mixer, whip the cream on medium speed. The cream will start to get frothy and bubbly. Continue beating on high for 3-4 minutes until the cream thickens and creates soft peaks.
- Add the powdered sugar, cinnamon, and vanilla extract and beat on high until fully mixed and stiff peaks form.
- I recommend using a metal bowl and metal beaters that have been refrigerated for at least 10 minutes before making this cinnamon whipped cream. This will help the cream whip faster.
- Be careful not to overbeat the whipped cream. As you notice the cream thicken, check often for stiff peaks so as not to overbeat and get a butter-like consistency.
- Use this recipe to make a classic whipped cream by removing the cinnamon.
Storage and Reheating Instructions:
IN THE FRIDGE: You can store this delicious homemade cinnamon whipped cream in an airtight container in the fridge for up to 2 days. The consistency may not be as stiff, but it will still be super yummy!
IN THE FREEZER: It’s possible to store whipped cream in the freezer, but it’s best done in small batches as opposed to large containers. Freeze dollops of whipped cream on parchment in the freezer, then transfer to a large container for long-term storage. Thaw at room temperature for 15 minutes before serving.
If your whipped cream is looking a bit more like butter, you can probably save it! With your mixer on low, slowly add more heavy whipping cream. You may need up to half a cup to get the correct consistency.
Icing sugar, powdered sugar and confectioners sugar are the same, so use whichever one is available.
Yes, you can! Light whipping cream has a lower fat content so the whipped cream will be lighter and take a bit more time to form stiff peaks.