Cinnamon Whipped Cream

Ditch the store-bought stuff and start making this homemade cinnamon whipped cream. The light and fluffy texture makes it the ideal dessert topping!

Cinnamon Whipped Cream

It’s pretty much law that whipped cream makes everything better. I’ve never met a dessert that wasn’t at least mildly improved with the addition of a dollop of whipped cream.

One bite of this and it’s like you’ve taken a bite out of a creamy delicious cinnamon-spiced cloud. Perfectly light and fluffy, and just sweet enough to make you want to eat the whole bowl.

I’ll warn you know, the urge to eat the whole batch without ever using it to top your dessert is inevitable, but if you can manage to only snag a few spoon fulls, and leave the rest for topping, you won’t regret it!

Is whipping cream the same as heavy cream?

For this recipe, you’ll need to make sure you have plenty of heavy cream to make the whipped cream as fluffy and flavorful as possible.

Heavy cream and whipping cream can be the same thing, as long as carton says, it’s heavy whipping cream. The term “heavy” means they have 36% or more milk fat. If your carton of cream just says whipping cream or light whipping cream, it’s a lighter version and will only contain 30% to 35% milkfat.

I suggest using heavy cream as it will whip better and hold its shape longer than regular whipping cream.

Can you substitute granulated sugar for powdered sugar in whipped cream?

When it comes to homemade whipped cream, I always use powdered sugar, because it prevents the mixture from having a grainy texture. The powdered sugar working into the cinnamon whipped cream the best, but if granulated sugar is all you have it will work just as well.

Substitute the measurements equally if you’re relacing powdered sugar with granulated sugar.

Tips For Making The Best Homemade Cinnamon Whipped Cream

Put your beaters and mixing bowl in the freezer for a few minutes to get them good and cold before beating the heavy cream.
Start with chilled heavy cream. Cold cream whips up the quickest and lightest; chilling the bowl and whisk or beaters for at least 15 minutes before whipping the cream will speed things along, too.
If you want stabilized whipped cream (whipped cream that stays stiff and is more like an icing consistency) add 1 tablespoon of cornstarch. This works well if you want to pipe your whipped cream onto cupcakes or a cake.
Avoid over-whipping the cream. Softly whipped cream dollops nicely and maintains a smooth, creamy texture; cream beaten to stiff peaks starts getting a slightly grainy texture. If you overwhip it will turn back into a liquid and you’ll have to start over with a new batch of cream and throw out the over mixed batch.

What Goes With Cinnamon Whipped Cream?

I can already think of about 100 different recipes I want to use with this cinnamon whipped cream. It will work perfectly with any basic chocolate and vanilla flavors, as well as more complex flavors like caramel, or butterscotch.

My favorite way to serve this cinnamon whipped cream is to put a large dollop on to of my easy pumpkin pie. It really takes your classic Thanksgiving staple and cranks it up a notch.

For a unique flavor, try this cinnamon whipped cream recipe as a perfect topper for holiday pies, cakes, brownies, and more! You can even make morning extra special and use it on coffee, waffles, french toast, or pancakes. Oh, and don’t forget you can end the night on a sweet note too by topping your red velvet hot chocolate, or butterscotch schnapps spiked hot chocolate.

Will homemade whipped cream keep overnight?

Yes, homemade whipped cream can be made in advance or overnight. Just be sure to store it in an airtight container and place it into the refrigerator as soon as possible to preserve the cinnamon whipped cream as much as possible.

How long is homemade whipped cream good for in the fridge?

If you have leftovers of the cinnamon whipped cream, don’t just throw it all away! Homemade whipped cream lasts for 2-3 days in the fridge or 2-3 months in the freezer.

How long can whipped cream last at room temperature?

When serving the whipped cream at a party or event, you’ll want to make sure it doesn’t stay out at room temperature for more than 2 hours.

In general, if dairy products like whipping cream have been at or above 40 degrees Fahrenheit for two hours or more, they should be considered unsafe to use.

cinnamon whipped cream with pie crust cookies

If You Love Cinnamon, Be Sure To Check Out These Recipes Too!

Cinnamon Roll Poke Cake – A boxed cake gets a cinnamon roll makeover. Top with ice cream and caramel for a crowd-favorite dessert.

Cinnamon and Sugar Doughnut Muffins – All the taste of a cake doughnut, baked up as easy muffins. Mini versions are just like doughnut holes!

Homemade Cinnamon Bread – A moist, sweet quick bread with a cinnamon-sugar swirl and crust. Cozy, simple, and always a hit.

Cinnamon Honey Butter – Sweet, creamy, and perfect for gifting—delicious on bread, biscuits, or bagels.

Cinnamon Shake and Pour Homemade Pancake Mix in A Jar – A fun, giftable pancake mix with a cozy cinnamon twist. Perfect for holiday baskets!

Tools Used To Make This Cinnamon Whipped Cream

Stand Mixer or Hand Mixer:

I honestly don’t know where I would be without my stand mixer! It’s truly a lifesaver for anyone who does a decent amount of baking or cooking. With that being said, if you aren’t ready to commit to a stand mixer purchase, a good hand mixer works just as well too!

Homemade Vanilla

I love making my own vanilla as a cheaper way to make sure I always have plenty of vanilla on hand.

Cinnamon Whipped Cream

Yield: 3 cups
Prep Time: 5 minutes
Total Time: 5 minutes

Ditch the store-bought stuff and start making this homemade cinnamon whipped cream. The light and fluffy texture makes it the ideal dessert topping!

Ingredients

2 cups heavy whipping cream, cold
2 teaspoons ground cinnamon
1 teaspoon vanilla bean paste or extract
4 tablespoons powdered sugar

Instructions

In a large bowl combine heavy cream, cinnamon, and vanilla. Using an electric mixer with a whisk attachment beat on medium speed until foamy, about one minute.
Gradually add powdered sugar and increase speed to high. Beat until medium-stiff peaks form, about 2 minutes.
Refrigerate until ready to serve.