Cinnamon Whipped Cream

This cinnamon whipped cream recipe is a light and fluffy homemade whipped cream spiced with a little cinnamon! This easy 4-ingredient recipe takes only minutes to mix up!

 

I have a bit of thing for cinnamon around here, especially come Fall time. But really any time of year if I’m being honest. I love sprinkling on some cinnamon sugar on my plate of French toast in the morning, icing a carrot cake with my cinnamon cream cheese frosting, or slathering on a cinnamon butter onto a buttery buttermilk biscuit. So why not step things up with making a cinnamon whipped cream for all my Fall desserts?

I loved putting this delicious homemade cinnamon whipped cream on top of my peach cobbler cheesecake recipe but this whipped cream is the perfect topping to use it on any of your favorite Fall desserts, like my apple pie, pumpkin cheesecake, pumpkin bread pudding, or my pumpkin pound cake. 

So take your Thanksgiving desserts to the next level with this easy recipe for cinnamon whipped cream!

Why This Recipe Works

• Four ingredients! Heavy cream, powdered sugar, cinnamon and vanilla. That’s it! That store-bought stuff has got a funky long list of stuff that I’d rather avoid. 
• Quick to make. It really does only take a few minutes to whip up a homemade batch of this stuff! 
• Make ahead. Yes you really can make this ahead of time. I’ll show you the trick to doing so!
• BEST flavor. Ok besides being easy, and requiring a few ingredients, homemade whipped cream is just hands down way better tasting than any stuff from the store.

Ingredients Needed

• Heavy cream – I do recommend using heavy cream as opposed to whipping cream. Yes, whipping cream works but heavy cream holds it shape better. Whipping cream has a higher fat content, and is meant for whipped cream technically and will give you more of a “cool whip texture” but I prefer heavy cream so it can hold it shape better and lasts a bit longer. 
• Powdered sugar – Or confectioners sugar. Some people prefer granulated sugar but I like the smoothness of powdered sugar.
• Vanilla extract – Because this isn’t cooked, you really do want to use pure vanilla extract since the flavor will stand out. Artificial can work but I find you can really taste the difference. This is one of those times to invest in the good stuff. 
• Cinnamon – Use your favorite ground cinnamon. Start with a 1/2 teaspoon and add up to 1 teaspoon based on your preference.

How To Make Cinnamon Whipped Cream

For best results, chill beaters and bowl for 10 minutes before starting the recipe.  Besides using cold ingredients you also want to chill your large bowl (this is why I recommend a metal bowl because it chills faster than a glass bowl) and your beaters for 10 minutes before starting. You can use a hand mixer and chill the beaters, or chill the whisk attachment from a stand mixer. This will help your whipped cream to whip up easily and quickly.

With an electric mixer, whip the heavy whipping cream, sugar vanilla and cinnamon on low then increase to medium high speed until stiff peaks form, about 5 minutes. Make sure not to over-beat, cream will then become lumpy and curdled looking. 

Keep refrigerated for up to a day or use right away.

Recipe Tips

• Use an electric mixer. You absolutely can make whipped cream by hand, but it’s going to take longer and require some serious arm muscle. Using a mixer, either hand-held or a stand mixer, will just make this whole process much easier on you.
• COLD is KEY. You want to make sure your heavy cream is cold! It will up much easier and to higher volume. 
• Heavy cream is best. Again heavy cream is best for a whipped cream that holds it shape, but whipping cream will still work.
• Use a large metal bowl. This is so you can pop it into your freezer and it’s get very cold very fast! Glass bowls also work, but will take a bit longer.
• Use a chilled mixing bowl and beaters. Besides cold cream, you also want cold tools. I recommend putting your bowl and beaters into the freezer for 10 minutes before making your whipped cream to help it whip up to its best volume. 
• Start mixing on LOW speed. This is just so you don’t end up with splatters of heavy cream all over yourself and the counter! Then gradually increase the speed to high once it’s starting to thicken.
• Whip to STIFF peaks. You want peaks that when you pull the beater out of the bowl the peaks stand up on their own. I find stiff peaks means the whipped cream lasts longer and you can pipe it if need be. 
• Do NOT overmix. We want stiff peaks, but you also don’t want to go past that so you end up overmixing it and turning it into sweet butter instead! You can always err on the side of less mixed if you are making this for the first time. 

Recipe Variations

• Make a maple cinnamon version – Try folding in 1-2 Tablespoons maple syrup, or try replacing the vanilla extract with maple extract.
• Make a vegan whipping cream – You can always use a vegan heavy cream substitute and make a vegan, dairy free version this way!
• Use pumpkin pie spice – Instead of cinnamon try using pumpkin spice instead!

Recipe FAQs

More Recipes To Try

If you’re looking for more ways to garnish a dessert, then be sure to try my homemade whipped cream recipe. Or try my stabilized whipped cream that lasts a bit longer.

Or try drizzling on some chocolate ganache or salted caramel sauce!