How To Make Cinnamon Whipped Cream

Cinnamon whipped cream with its warm spicy flavour is the ultimate topping for apple or pumpkin pie, pancakes, coffee or tea. This luscious whipped cream is made using just 4 ingredients and prepared in under 10 minutes.

With just a hint of cinnamon, this not too sweet frosting will compliment your desserts perfectly.

Equipment

• Use either 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

Ingredients

Heavy or whipping cream: 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.

Powdered sugar: Powdered sugar adds stability, keeping the whipped cream fluffy for days.

Ground / Powdered cinnamon powder: Used to flavour the whipped cream

Vanilla extract: A delicate flavouring to add a subtle vanilla taste to the whipped cream. This ingredient is optional and can be used if preferred.

How to make Cinnamon whipped cream

1. Chill the bowl in the refrigerator or freezer for about 10 minutes before using.

2. Start by pouring cold cream straight out of the refrigerator into the chilled bowl. Add powdered sugar, ground cinnamon powder and vanilla (if using)

3. If you are using a stand or electric mixer, turn it on to a low setting to start beating the cream.

4. Depending on your mixer, the cream should start to thicken 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 (more details on consistency in the printable recipe card below)

Tips for the best Cinnamon whipped cream

• For best results, make sure that the heavy cream is as cold as possible before whipping. Cold cream whips up faster with an airy, light texture.
• Whip the cream in a glass or metal mixing bowl that has been chilled in the fridge or freezer for at least 15 minutes. This produces more volume and a better textured whipped cream. 
• Flavouring like vanilla extract, and cinnamon, and powdered sugar can be adjusted to your taste preference.
• This whipped cream can be stored for up to 3 days in the refrigerator and will continue to hold its shape.
• Prepare whipped cream in a cool environment, away from steaming pots or the warm oven.

Serving suggestion

Cinnamon whipped cream is delicious when piped or scooped on:

• Apple pie
• Pumpkin pie
• Pancakes
• Hot chocolate
• Coffee

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Dessert

Cuisine American

Servings 4 people

Calories 883 kcal

Equipment

• 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

Ingredients

  

• 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

Instructions

 

• 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.

Notes

1. 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.
2. A delicate flavouring to add a subtle vanilla taste to the whipped cream. This ingredient is optional and can be used if preferred.
3. 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.

 

Nutritional Facts

1 cup/250ml: 883 calories,88g total fat, 23g carbohydrates, 5g protein, 16g sugar, 326mg cholesterol