This whipped cream adds a new level of flavor to any dessert, with just a hint of spice that enhances everything from pumpkin pie to hot chocolate. It’s incredibly easy to make with only a few ingredients and takes just minutes to whip up. Whether you’re preparing a holiday spread or adding a special touch to everyday treats, this cinnamon-spiced version delivers a delightful upgrade to the standard.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heavy whipping cream
Powdered sugar
Ground cinnamon
Vanilla extract (optional)
Directions
Chill your mixing bowl and beaters in the fridge for 10–15 minutes.
Pour the heavy whipping cream into the chilled bowl.
Add powdered sugar, ground cinnamon, and vanilla extract if using.
Using a hand mixer or stand mixer, beat the mixture on medium-high speed until soft peaks form.
Continue whipping until stiff peaks form, being careful not to overwhip.
Use immediately or store in the refrigerator until ready to serve.
Servings and timing
This recipe yields about 2 cups of whipped cream. Prep time: 5 minutes Total time: 5–7 minutes
Variations
Maple Cinnamon Whipped Cream: Substitute powdered sugar with maple syrup for a rich, earthy sweetness.
Honey Cinnamon: Use honey instead of sugar for a more floral, natural flavor.
Spiced Whipped Cream: Add a pinch of nutmeg or allspice for an extra warming blend.
Vegan Version: Use chilled coconut cream and whip with cinnamon and sweetener of choice.
Storage/Reheating
Store cinnamon whipped cream in an airtight container in the refrigerator for up to 2 days. Re-whip lightly if it begins to deflate. Do not freeze, as whipped cream tends to separate once thawed.
FAQs
Can I make this whipped cream ahead of time?
Yes, you can make it a few hours in advance and store it in the refrigerator. Give it a quick whip before serving if needed.
What desserts pair well with cinnamon whipped cream?
Pumpkin pie, apple crisp, hot chocolate, coffee drinks, waffles, pancakes, or even chocolate cake.
Can I use granulated sugar instead of powdered sugar?
Powdered sugar dissolves more easily and helps stabilize the whipped cream. Granulated sugar can be used but may result in a grainier texture.
How do I know when the whipped cream is done?
It should form stiff peaks that hold their shape but still look smooth and fluffy—not curdled or grainy.
Can I overwhip whipped cream?
Yes, overwhipping turns it grainy and eventually into butter. Stop as soon as stiff peaks form.
Does the cinnamon affect the texture?
No, but make sure it’s well incorporated to avoid clumps—sift if needed.
Can I use cinnamon extract instead of ground cinnamon?
Yes, but use it sparingly as it’s more concentrated. Start with 1/4 teaspoon and adjust to taste.
Is this whipped cream sweet or mildly spiced?
It’s gently sweet and warmly spiced, but you can adjust sugar and cinnamon amounts to suit your preference.
Can I stabilize this whipped cream for piping?
Yes, add 1 tablespoon of instant pudding mix or 1 teaspoon of cornstarch to help it hold its shape longer.
Can I use this as a frosting?
It’s best used as a topping. For frosting, use it the same day or stabilize it for better structure.
Conclusion
Cinnamon Whipped Cream is an easy and flavorful way to elevate everyday desserts with the cozy warmth of cinnamon. Whether spooned onto a slice of pie, piped onto cupcakes, or swirled into your morning coffee, this spiced whipped cream adds a touch of homemade charm and seasonal flair that’s hard to resist
Cinnamon Whipped Cream is a light and fluffy topping infused with warm ground cinnamon and gentle sweetness, perfect for enhancing pies, hot drinks, pancakes, or fall-inspired desserts. Quick to make and full of cozy flavor, it’s a delicious upgrade to classic whipped cream.
Ingredients
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract (optional)
Instructions
Chill a mixing bowl and beaters in the refrigerator for 10–15 minutes.
Pour the heavy whipping cream into the chilled bowl.
Add powdered sugar, ground cinnamon, and vanilla extract if using.
Beat on medium-high speed using a hand or stand mixer until soft peaks form.
Continue beating until stiff peaks form, being careful not to overwhip.
Use immediately or store in the refrigerator until ready to serve.
Notes
Sift cinnamon before adding to avoid clumps.Adjust sweetness or spice level to taste.Re-whip lightly if whipped cream deflates after refrigeration.Add 1 tsp cornstarch or 1 tbsp instant pudding mix to stabilize for piping.For a different flavor, try using maple syrup or honey instead of powdered sugar.
