Cinnamon Whipped Cream

Why You'll Love This Recipe:

• Easy and quick to make.
• This fresh whipped cream has a subtle cinnamon taste.
• It will give those holiday desserts that extra special touch.
• The recipe can easily be doubled or tripled for when you need to feed a crowd on busy holidays like Thanksgiving and Christmas.

Ingredients In This Recipe

You can download a printable version of this recipe below. It lists all the ingredients you need and gives clear, step-by-step instructions to help you make it.

Cream - use a high-fat cream like heavy whipping cream it whips up better than low-fat or half-and-half cream.

Sugar - we prefer powdered sugar when making whipped because it mixes quickly into the cream.

Cinnamon - you will need finely ground cinnamon powder. If you are using homemade cinnamon powder, grind the cinnamon into a fine powder because if it is not a powder, the cream will have a gritty texture.

Equipment

Stand mixer, electric hand mixer, or whisk.

Step By Step Instructions

Here is how to make cinnamon whipped cream:

Step 1 - Place one cup of heavy cream, icing sugar, vanilla, and cinnamon powder into a mixing bowl. If you would like the cream more or less sweet, feel free to adjust the amount of sugar.

Step 2 - Use an electric mixer and beat at high speed until the cream reaches the consistency you need soft, medium, or firm peaks - this will depend on what you are making with the cream (see notes below). 

Step 3 - Transfer to a sealed container and store in the fridge until ready to use.

What Are Soft, Medium, And Firm Peaks

The term "soft peak cream" and "stiff peak cream" refer to the consistency of whipped cream. 

Whipped cream is made by beating heavy cream with a whisk or an electric mixer until it becomes thick and forms peaks. 

The peaks of the whipped cream will either be soft, medium, or stiff, depending on how long it is whipped.

Soft peaks

If the peak is soft and droops over when the beaters are lifted, it is a soft peak. 

Soft peaks are formed when the cream has been beaten until it is just starting to hold its shape. 

Soft peak cream is used in recipes where the whipped cream will be used as a topping or garnish, like on top of a pie or a cake, or for folding into other mixtures like blancmange or fruits in cream.

Medium peak cream

Medium peak cream forms when the cream has been beaten until it is somewhere in between a soft peak and a stiff peak.

The peaks of the cream will hold their shape, but they will not be as stiff as stiff peak cream.

Medium peak cream is not used as often as soft peak or stiff peak cream, but it can be used in recipes where you want a little more structure from the whipped cream than soft peak cream provides, but not as much as stiff peak cream. 

For example, you could use a medium peak cream as a filling for a cream puff or éclair, or as a topping for a dessert that will be sliced, like a trifle or a tiramisu, or for serving with scones like these eggless scones.

Stiff peak 

If the peak stands up straight and is stiff, it is a stiff peak. 

Stiff peaks are formed when the cream has been beaten until it is very stiff and holds its shape well and does not flop over.

Stiff peak cream is used in recipes where the whipped cream will be used as a structural element, like in whipped cream frosting cakes for decorative piping on cakes and cupcakes or desserts like this dulce de leche mousse.

Recipe Tips

Use cold ingredients

It's important to use cold heavy cream when making whipped cream. This is because it helps the cream to stiffen faster and hold its shape better. Be sure to leave it in the fridge until you are ready to pour the cream into the bowl and start whipping.

Adjust the cinnamon

If you want the cream to have more cinnamon flavor (we used half a teaspoon of ground cinnamon in this recipe), you can add more, but be careful not to add too much because too much cinnamon can overpower the cream.

Don't overbeat the cream

Be careful not to overbeat the cream, as this can cause it to become grainy and lose its smooth, creamy texture. Stop beating the cream as soon as you see it reach the stiff peak stage.

Use a high-quality cream

Using a high-quality, high-fat cream will result in a richer and more stable whipped cream. Look for a cream with at least 30% fat content or labeled as whipping cream.

Use a chilled bowl

We recommend you use a chilled bowl when making whipped cream especially when the weather is very hot. A cold bowl helps the cream stiffen faster and prevents it from overheating.

Serving Size

This recipe makes about 2 cups of whipped cream and would serve about eight, and a serving size is about ¼ cup.

Calories Per Serve

In this recipe there are about 114 calories in a ¼ cup serving.

Serving Suggestions

Cinnamon whipped cream is a delicious topping that pairs well with many different desserts. You could serve it with:

• Baked apples
• Pumpkin pie
• Apple crumble
• Apple pie
• Carrot cake
• Peach cobbler
• Use it as a topping on hot chocolate
• Use it as a fruit dip
• Or just about any dessert that has a hint of cinnamon in it.

Variations

There are some variations that you might like to try with a basic cinnamon whipped cream recipe:

• Holiday spiced whipped cream - In addition to the cinnamon, add ¼ teaspoon allspice, ¼ teaspoon cloves, and ⅛ teaspoon nutmeg for a more complex flavor.
• Chocolate cinnamon whipped cream - whip in a teaspoon or two of cocoa powder. 
• Alternative sweetener - instead of icing sugar replace it with brown sugar, maple syrup, or honey, these all go well with cinnamon.

Storage

Refrigeration – Store cinnamon whipped cream in an airtight container in the fridge. If stored correctly, it should keep for up to 3 days.

Freezing – Not suitable for freezing.

FAQ