Ingredients
Units
Scale
- 1/2 cup heavy cream
- 2 tablespoons confectioner sugar
- 1/2 teaspoon Cinnamon (plus more for dusting)
Instructions
- 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.
- 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.
- 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
