Cinnamon whipped cream is rich, creamy, and perfectly spicy-sweet when served over pie, a cup of coffee, or your favorite dessert.
How do you make dreamy, billowy whipped cream even better? Add a little spice.
Whipping cinnamon into your cream creates a sweet and spicy topping that does absolutely wonderful things for whatever you’re serving it over.
- Heavy cream/heavy whipping cream: Have leftover heavy cream after making this? Check out my post What to Do With Leftover Whipping Cream for ideas for using up the leftovers. (I recommend using it to make an extra creamy cup of hot chocolate.)
- Powdered sugar or granulated: The recipe calls for powdered sugar, but you can use granulated if that’s what you keep on hand. You’ll need less granulated sugar than powdered to achieve the same level of sweetness, so make sure to read the recipe notes in the recipe card if you’re going to switch sugars.
How to Make Cinnamon Whipped Cream
1. Combine ingredients: In a large bowl or the bowl of your stand mixer, add heavy cream, vanilla extract, sugar, and ground cinnamon.
2. Whisk vigorously: Use a whisk, handheld electric mixer, or the whisk attachment of your stand mixer to whisk the cream, starting on low and working up to high. Stop as needed to scrape down the sides of the bowl so everything is getting incorporated.
Whisk until the cream reaches your desired consistency (soft peaks are perfect for spooning over drinks and stiff peaks are best for piping).
3. Serve and enjoy!
I don’t have any heavy cream. Can I make whipped cream with half and half?
No. Half and half does not contain enough fat to whip into whipped cream. You’ll need to make a grocery run if you want to make this recipe.
Can I use cinnamon sugar to make cinnamon whipped cream?
Sure. If you have a batch of cinnamon sugar mixed up, you can use it instead of plain granulated sugar and cinnamon. Simply omit the cinnamon in the recipe and replace the granulated sugar with cinnamon sugar.
The whipped cream will probably have a more subtle cinnamon flavor depending on the ratios in your cinnamon sugar, but it will still be delicious.
What can I serve with cinnamon whipped cream?
Cinnamon whipped cream can really bring out or complement the flavors of whatever you serve it over. Some of my favorites are:
More Whipped Cream Recipes
- Classic Whipped Cream
- Chocolate Whipped Cream
- Cream Cheese Whipped Cream
- Coffee Whipped Cream
- Peanut Butter Whipped Cream
- Storage: Whipped cream will begin to deflate some the longer it sits, so it’s best served right away but can be stored for up to 48 hours tightly covered in the refrigerator.
- Freezing: Whipped cream freezes okay. Freeze dollops on a parchment paper-lined baking sheet or plate until solid. Cut the parchment paper into squares so each dollop is on its own piece and then transfer the squares to a freezer container or freezer bag. Store in the freezer for up to 1 month. You can place frozen whipped cream directly into hot drinks or allow it to come to room temperature for 20 minutes to thaw. See my post, Can You Freeze Whipped Cream for step-by-step photos and instructions.
Cinnamon Whipped Cream
- 1 cup heavy cream
- ½ teaspoon vanilla extract optional
- 2 tablespoons to ¼ cup (15-30g) powdered sugar*
- ½ teaspoon ground cinnamon
- 2 tablespoons heavy cream
- A couple drops vanilla extract optional
- 1 to 2 teaspoons (3-5g) powdered sugar*
- A generous pinch of ground cinnamon
- To a large bowl* or the bowl of your stand mixer, add heavy cream, vanilla extract, sugar, and ground cinnamon.
- Use a whisk, handheld electric mixer, or the whisk attachment of your stand mixer to whisk the cream, starting on low and working up to high. Stop as needed to scrape down the sides of the bowl so everything is getting incorporated.
- Whisk until the cream reaches your desired consistency (soft peaks are perfect for spooning over drinks and stiff peaks are best for piping).
- Serve and enjoy!
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