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.

🥘 Ingredients In This Recipe

The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

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 or whisk.

🍳 Step By Step Instructions

Step 1 - Place one cup 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.

✏️ Recipe Notes

To make peaks beat the cream until you see it start to thicken, stop beating, and lift the beaters out of the cream. 

Soft peak cream - If a peak forms and flops over immediately, it is a soft peak. 

If a recipe calls for a soft peak, you can stop beating, but if it asks for a medium or firm peak, continue to beat the cream for a little longer to get the correct consistency.

Soft peak cream is the best consistency for folding into other mixtures such as blancmange or making fruits in cream.

Medium peak cream- If the peak stands well, but the tip of the peak curls over it is a medium peak.

If you beat medium peak cream a little longer, it will become frim peaks.

Medium peak cream is best for sandwiching cakes together, or for serving with things like our eggless scones.

Firm peak cream - If the peak stands well and does not curl over onto itself, it has become a firm peak, and you should stop beating the cream.

If you continue to beat the cream after the firm peak stage, it will split and won't be nice to use.

Firm peak cream is best for piping or making desserts like our Dulce de leche mousse or our strawberry fool recipe.

💭 Recipe Tips

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.

Stabilized cinnamon whipped cream

If you are using whipped cream for piping and would like it to hold its shape for longer, whip in 1 tablespoon of skim milk powder for every cup of cream you use.

👪 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 goes so well with; baked apples, pumpkin pie, apple crumble, caramel apple cheesecake or pie, pumpkin spice cakes, carrot cake, chocolate cake, peach cobbler, hot chocolate, or just about any dessert with a hint of cinnamon.

📖 Variations

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.

📝 Frequently Asked Questions