Cinnamon Whipped Cream

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I’ve been making homemade whipped cream since I was 10. I remember the first time my dad showed me how to make it and how easy it was to do. Quite honestly, minus those near and dear Midwest dessert salads (you know the ones I’m talking about, the ones with packets of pudding, cool whip, and canned fruit), I only use homemade whipped cream. The creaminess alone surpasses anything you’ve ever had, but you can also customize the flavor to whatever will go with your dessert!

This Homemade Cinnamon Whipped Cream is a new favorite. It’s a perfect addition to Pumpkin Pie, Apple Crumble or Baked Apples, even Apple Cider, or any other Fall or holiday desserts you’re serving up.

If you’ve never made whipped cream before, check out How to Make Whipped Cream from Scratch. I go over every detail of how to make whipped cream and the 3 different stages your whipped cream can look like.

This recipe needs 3 Ingredients

No Seriously, that’s it. If you want to add vanilla you can, but otherwise, it’s cinnamon, heavy cream, and powdered sugar.

Don’t Be Afraid to Make Your Cinnamon Whipped Cream in Advance.

There’s no need to sweat up a storm or make your guests or family wait for dessert because you need to furiously whip up your whipped cream. You can make this cinnamon whipped cream hours in advance but err on the side of under-beating. Store it in the refrigerator and simply bring it back to life with a few whisks before serving.

Here are a few other notes to help with storage:

• Whipped cream will keep well in the refrigerator, covered, for up to 5 days.
• If the mixture has separated, gently whisk it back together with a balloon whisk or fork.
• Homemade whipped cream loses some volume over time, so you may need to lightly whip it again to achieve the original texture.

ENJOY and Share!

Please let me know how your whipped cream turns out in the comments. I’d love to hear how you use it. If you have time… Your star ratings and your comments are tremendously helpful!

And be social! I love seeing friends and family come together over food, so take a picture and tag me on Instagram or Facebook using @alwaysjennsmith or share it on the Pinterest pin so I can see!

Need some ideas on where to use this? Try it on

• S’mores Coffee Drink
• Vietnamese Style Iced Cold Brew Coffee
• Vanilla Iced Latte Protein Drink
• Sweet Potato Pie
• Plum Cobbler
• Peach Cobbler

Cinnamon Whipped Cream

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• Total Time: 10 minutes
• Yield: 1 cup 1x

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Description

Take your desserts to the next level with this delicious Homemade Cinnamon Whipped Cream. It’s an easy way to add that “wow” factor to your Fall and Holiday desserts! Recipe yields about 1 cup of cinnamon whipped cream.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup heavy cream
• 2 tablespoons confectioner sugar
• 1/2 teaspoon Cinnamon (plus more for dusting)

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Instructions

1. For Best Results: place your mixing bowl (either sturdy glass like Pyrex, ceramic, or stainless steel) and beaters in the freezer to chill for 15 minutes or longer.
2. In a medium bowl, combine cream, Confectioners Sugar, and cinnamon. Using an electric mixer, beat heavy cream until it forms stiff peaks, about 10 minutes.
3. Use whipped cream as desired.

Notes

If you’ve never made whipped cream before, check out How to Make Whipped Cream from Scratch. I go over every detail of how to make whipped cream and the 3 different stages your whipped cream can look like.

Here are a few other notes to help with storage:

• Whipped cream will keep well in the refrigerator, covered, for up to 5 days.
• If the mixture has separated, gently whisk it back together with a balloon whisk or fork.
• Homemade whipped cream loses some volume over time, so you may need to lightly whip it again to achieve the original texture.

• Prep Time: 10 minutes
• Category: Dessert
• Cuisine: Universal

Nutrition

• Calories: 503.05
• Sugar: 27.69
• Sodium: 32.56
• Fat: 43.04
• Saturated Fat: 27.37
• Carbohydrates: 27.55
• Protein: 3.38
• Cholesterol: 134.47

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