Cinnamon Whipped Cream
You’re only 10 minutes away from adding this light and fluffy Cinnamon Whipped Cream on top of your fall desserts for an extra layer of flavor! With only 4 ingredients, you’ll never buy canned whipped cream again.
Cinnamon Whipped Cream: Fluffy in 10 Minutes!
I’m back with another homemade whipped cream, this time with a fall twist to go on top of my pumpkin mousse (recipe coming soon).
Meet Cinnamon Whipped Cream, the 4 ingredient cinnamon cream you’ll be adding to every fall dessert imaginable – small pumpkin cheesecake, mini apple pies, and cranberry apple crisp.
You don’t even have to wait until fall to serve it! Whipped cream with cinnamon also goes well with mini peach pies and blueberry cobbler for two.
Unlike my cinnamon buttercream, cinnamon whipped cream isn’t super sweet so it’ll help balance out yoursmall pumpkin pie , small pecan pie, or small apple pie during your Thanksgiving dinner for two.
Also called Chantilly cream in French, my cinnamon whipped cream recipe is special because I provide ingredient amounts for both full batch and small batch whipped cream.
I’ve always hated making a regular batch for my small batch desserts because I would always have leftovers in the fridge.
And since whipped cream isn’t something that lasts more than 1-2 days, I end up throwing the rest out. Then I feel incredibly guilty afterwards for wasting both food and money.
So whether you’re making a regular amount for a pumpkin cheesecake or just enough for apple crisp for two, you’ll never buy canned whipped cream again!
Why You’ll Love This Cinnamon Whipped Cream Recipe
- Quick and easy recipe! – You only need 4 ingredients and 10 minutes total (5 minutes to prep the ingredients and 5 minutes to whip)
- Easy garnish! – Turn any dessert from good into great by serving it with homemade cinnamon cream.
- Balances sweet desserts! – Add some extra fall flavor to your desserts without going heavy on the sugar
Ingredients For Cinnamon Whipped Cream
Here are the ingredients you need to make this easy recipe for cinnamon whipped cream:
- Heavy whipping cream: The base of your whipped cream that you’ll whip into stiff peaks. (more on that below)
- Powdered sugar: Both thickens and sweetens the cream
- Cinnamon: The star of the show!
- Vanilla extract Whipped cream on its own doesn’t have much flavor, so adding vanilla makes it taste even better
What is the difference between heavy whipping cream and whipping cream?
For a successful whipped cream with cinnamon, look for the carton that says heavy whipping cream (vs. whipping cream without the word heavy in it).
Although both produce luscious whipped cream, heavy whipping cream has a little more milk fat at 36%, which whips better and holds its shape more.
Whipping cream only has 30% milk fat, so it’s a little lighter and a little more time sensitive. That means it won’t hold its shape as much.
If you’re eating your whipped cream right away, such as on thick hot chocolate or homemade hot cocoa, using either type of cream will work.
However, if you need it to last longer, such as on top of a mini pumpkin pies, you’ll want to use heavy whipping cream.
No, you cannot use half and half or whole milk. Yes, you must use heavy whipped cream.
How To Make Cinnamon Whipped Cream
Learning how to make whipped cream is SO easy, you’ll wonder why you bother buying canned whipped cream! Here’s how to make it:
- Beat cold heavy cream on high speed until it starts to thicken.
- Add the powdered sugar, cinnamon, and vanilla.
- Whip on high speed until stiff peaks start to form. This means when you pull the beater straight up, peaks will form in the cream and will not fall over.
Once you reach the stiff peak stage, stop beating. If you go further than that, it’ll get grainy then eventually turn into butter.
If you do find yourself with overbeaten whipped cream, add in another tablespoon or so of cream to help smooth it out.
Serve your small batch whipped cream immediately. However, you can refrigerate it for up to 2 days. The longer it sits, the more it’ll deflate but will still be delicious.
You can also re-whip deflated cream to put more air back into it. Be careful you don’t overwhip it into butter.
Variations of Whipped Cream
If you enjoyed this cinnamon whipped cream recipe, here are some flavored whipped cream recipes you can make:
How To Freeze Whipped Cream
If you need your whipped cream to last longer than 2 days, you can freeze it for up to 2 months.
I like to portion the whipped cream onto a cookie sheet (either piped or spooned), freeze until firm, then transfer them to a freezer-safe bag.
That way, they’re ready to go for Chocolate Peanut Butter Mug Cake and Brownies For Two.
Recipes Using Cinnamon Whipped Cream
Now that you made your cinnamon cream, here are some the desserts that pair well with it:
Cinnamon Whipped Cream
You’re only 10 minutes away from adding this light and fluffy Cinnamon Whipped Cream on top of your fall desserts for an extra layer of flavor! With only 4 ingredients, you’ll never buy canned whipped cream again.
Ingredients
Small Batch
- 1/4 cup cold heavy whipping cream
- 1 tablespoon powdered sugar, sifted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
Full Batch
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar, sifted
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- In a large cold mixing bowl on medium-high speed (with whisk attachment if using a 5 quart stand mixer), beat the heavy cream until it starts to thicken, about 1 minute.
If making the small batch version, you don't want your bowl larger than 5 quart. If your bowl is too big or you're having trouble whipping, use a smaller bowl with a handheld mixer. - Gradually beat in the sugar, cinnamon, and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), about 3-4 minutes.
Serve immediately. Refrigerate leftovers for up to 2 days. The longer it sits, the more it'll deflate but will still be delicious.
Notes
- Additionally you can freeze whipped cream to make it last up to 2 months. Portion the whipped cream onto a cookie sheet by either piping or spooning, freeze until firm, then transfer to a freezer-safe bag.
- Check out my other recipes for Vanilla Whipped Cream, Peanut Butter Whipped Cream, Chocolate Whipped Cream, Strawberry Whipped Cream, Maple Whipped Cream, Honey Whipped Cream, and Cream Cheese Whipped Cream.
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