How To Cinnamon Whipped Cream
Treat yourself to a little something special today with this easy to make Cinnamon whipped cream. Taking just under 10 minutes to prepare, Cinnamon whipped cream takes your dessert to a whole new level of delicious. It has the perfect hint of cinnamon to compliment your favourite apple or pumpkin pie, coffee or hot chocolate.
An electric or stand mixer or immersion blender.
When using an immersion blender, keep in mind that that the cream whips up very fast (within 60 seconds) as compared to an electric or stand mixer
If you do not have the above equipment, you can use a balloon whisk. Whipping the cream with a balloon whisk might take a few minutes longer compared to an electric or stand mixer.
A large bowl, preferably metal or glass,which retains colder temperatures better than plastic
sifter for the powdered sugar.
Measuring cups and spoons or a kitchen scale
- 1 cup / 250ml heavy or whipping cream see note 1
- ½ teaspoon ground cinnamon powder
- 2 Tablespoons / 15g powdered sugar
- 1 teaspoon vanilla extract (optional) see note 2
Chill the bowl in the refrigerator for about 10 minutes before using.
Start by pouring cold cream straight out of the refrigerator into the chilled bowl. Add powdered sugar, ground cinnamon powder and vanilla (if using)
If you are using a stand or electric mixer,turn it on to a low setting to start beating the cream.
Depending on your mixer, the cream should start thickening within 2 minutes. As it begins to thicken, turn up the speed to a medium setting and beat until the cream reaches the desired consistency see note 3
Soft peaks are achieved through about 5 –6 minutes of mixing on medium speed. The peaks flop over immediately when the beaters are lifted. This consistency is best for scooping on to your coffee or hot chocolate.
Stiff peaks are achieved through about 8 minutes of beating on medium speed. Stiff or firm peaks stand straight up when the beaters are lifted. This firm consistency makes for great piping, holding its shape for many hours.
- Heavy or whipping cream can be used in this recipe. However, heavy cream produces a sturdier whipped cream that can hold peaks, while whipping cream will produce a softer and airier texture that doesn’t hold peaks as stiffly.
- A delicate flavouring to add a subtle vanilla taste to the whipped cream. This ingredient is optional and can be used if preferred.
- Please keep in mind that the time the cream gets to the desired consistency is just an estimate and will depend on the power and speed of your beaters.
1 cup/250ml: 883 calories,88g total fat, 23g carbohydrates, 5g protein, 16g sugar, 326mg cholesterol