This Cinnamon Whipped Cream will take your holiday desserts to the next level! Using just four simple ingredients, this easy whipped cream will put a homemade touch on your favorite desserts–like this amazing pumpkin pie, this pecan pie, and these baked apples ! The best part is, it takes less than 10 minutes to whip it up!
I feel like a fall dessert really isn’t complete unless there’s a giant dollop of whipped cream on top!
I love the stuff in the tub as much as the next person, but making your own whipped cream is such a great way to add a homemade touch to your desserts! This cinnamon whipped cream just makes it extra special!
It’s super easy and only requires four ingredients!
You’ll need the following ingredients to make this delicious Cinnamon Whipped Cream:
Heavy Whipping Cream or Heavy Cream: Either will work just fine. The only difference is heavy cream has a fat content of at least 36%, while heavy whipping cream has a fat content of at least 38%. This slightly higher fat content makes heavy whipping cream thicker and creamier. It also makes it easier to whip into peaks.
HOW TO MAKE CINNAMON WHIPPED CREAM: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with the exact ingredients will be in the recipe card below!
Step 1: In a large bowl or stand mixer, add all ingredients.
Step 2: With a handheld mixer (or stand mixer), beat for 3-4 minutes until stiff peaks barely begin to form. Serve immediately or refrigerate.
RECIPE TIPS & TRICKS
- Don’t Overmix: If you overmix your whipped cream, it will clump up and eventually turn to butter! Make sure to stop when stiff peaks begin to form. You may have to check it every 10-20 seconds near the end.
- Serving: This whipped cream is best if served right after you’ve whipped it! It’s nice and soft and pillowy! However, you can also make it ahead and store it in the fridge. Just give it a quick whisk before you serve it to bring it together again.
- Chill: Your whipped cream will come together a bit faster if both your BOWL and the HEAVY CREAM are chilled! Avoid using room-temperature heavy cream.
“Soft peaks” happen at about the 3-minute mark when the cream just starts to come together. The cream will be soft and may just BARELY stand up when the beaters are lifted. Keep a close eye on the whipped cream at this point–the “stiff peaks” will form soon after. When the cream reaches the “stiff peaks” stage, the whipped cream will firmly stand up when the beaters are lifted.
HOW TO STORE AND FREEZE
- Storage: This whipped cream is best if it’s whipped right before you are ready to enjoy it! However, if you need to make it ahead, no biggie! Just store it in an airtight container in the fridge for up to a day.
When you’re ready to use it again, just whisk it a few times to perk it up a bit.
- Freezing: Because of the high-fat content, this cinnamon whipped cream freezes well! Freeze leftovers in an airtight container or freezer bag for up to two months. Thaw in the fridge as needed.
Maple Cinnamon Whipped Cream: Add two tablespoons of maple syrup in place of the vanilla extract.
Bourbon Whipped Cream: Add 1 tablespoon of bourbon in place of the vanilla extract. Omit the cinnamon.
Pumpkin Spice: Substitute pumpkin pie spice for the cinnamon for a little kick!
YOUR QUESTIONS ANSWERED
Besides eating it straight from the bowl?! Pumpkin pie is a no-brainer–either this traditional pumpkin pie, a pumpkin pie with condensed milk, or this no-bake double-layer pumpkin pie!
It’s also delicious on pecan pie, pancakes or waffles, in coffee or a latte, on top of baked apples, ice cream, pound cake, angel food cake, or fruit!
If you plan to pipe this homemade whipped cream onto cakes or cupcakes, you will want to “stabilize” it so it holds its shape and stands up well. You can do this with cream of tartar or gelatin.
However, if you are just using the whipped cream to top a pie or pancakes, there is no need to stabilize it or use cream of tarter.
Yep! Powdered sugar and regular, granulated white sugar are both fine. Some people swear by one or the other but it will work both ways! I prefer powdered (or confectioners) sugar because I like the light texture.
Been there, done that. No worries. Simply add a few tablespoons of heavy cream into the bowl and whip it again for a few seconds until the whipped cream comes together and the lumps disappear.
Desserts with Cinnamon Whipped Cream
Easy Homemade Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 3-4 tbsp powdered sugar See Note 1
- Combine: In a large mixing bowl or stand mixer fitted with the whisk attachment, combine all ingrediets. Optional: For best results, use a chilled bowl. Just place the bowl in the fridge or freezer for 15-20 minutes before starting to whip your cream.
- Mix: Using a hand held mixer or stand mixer at medium speed, mix for a few seconds until the ingredients are combined. Then, turn mixer to high speed and beat for 3-4 minutes until stiff peaks JUST begin to form. Scrape down the sides of the bowl a few times, if needed. Do not overmix as the whipped cream will turn lumpy (and eventually turn into butter)!Note: "Soft peaks" happen at about the 3-minute mark when the cream just starts to come together. The cream will be soft and may just BARELY stand up when the beaters are lifted. Keep a close eye on the whipped cream at this point–the "stiff peaks" will form soon after. When the cream reaches the "stiff peaks" stage, the whipped cream will firmly stand up when the beaters are lifted.
- Chill: Transfer the cinnamon whipped cream to an airtight container and chill in the fridge or serve immediately!