Cinnamon Whipped Cream
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This Cinnamon Whipped Cream will be the MVP of all your holiday dessert spreads. Instantly elevate pies, breakfast treats, and cozy winter beverages with a towering swirl of brown sugar and cinnamon whipped cream.
We’ve got all the tips and tricks to make light, billowy homemade whipped cream in less than 5 minutes!
Cinnamon Whipped Cream for Pies, Drinks, and More!
Table of Contents
Homemade whipped cream feels like a magic trick. It’s a real, now you see it/now you don’t situation, only it goes:
Now, it’s liquid. Now it’s a fluffy, wondrous cloud that I can’t seem to quit eating.
Whoever was the first to discover this little food miracle must’ve felt pretty proud of themselves, and for good reason. Whipped cream is a gift to the dessert world, instantly making everything it touches a little bit better.
And this Cinnamon Whipped Cream? Well, we just gilded the lily with this one. We took something fabulous and added cinnamon and brown sugar to make it even better.
This is the recipe you’ll want in your fridge from September-December. It’s a 5 minute wonder that you’ll want to add to everything from Pecan Pie Bars to Chai Tea Lattes.
All the Things Made Better by a Swirl of Cinnamon Whipped Cream
Wondering what to serve with cinnamon whipped cream? Here are just a few ideas:
- Pancakes and waffles, especially Apple Cinnamon Pancakes.
- Pies, including Mini Pecan Pies, Caramelized Apple Pie, and Peach Crumble Pie.
- Drinks, oh the DRINKS! When you add whipped cream to a hot drink, part of it melts to create a foamy layer that perfectly coats your top lip. It’s DREAMY. Try it with Stove Top Hot Chocolate, Cinnamon Lattes, or Honey Lattes.
- It’s also fabulous on our Bourbon Eggnog (with a little freshly grated nutmeg).
- A bunch more things, including, but not limited to, Pumpkin Crumb Cake, Apple Overnight French Toast Casserole, Cinnamon Scones, and Flourless Chocolate Orange Cake.
Key Ingredients
Heavy whipping cream– Look for heavy cream or heavy whipping cream on the label. Whipping cream will also whip into soft peaks, but it doesn’t hold its shape as well and deflates easily.
Dark brown sugar– The deep, molassesy notes of dark brown sugar play so well with cinnamon and the rich desserts and drinks you’ll want to serve this with. Light brown sugar also works well.
Cinnamon– Not all cinnamon is created equal. If you’ve got cinnamon sitting in your pantry that’s older than the coronavirus , it’s time to grab a fresh jar. I love using Penzey’s cinnamon, which is the perfect balance of warmth and spice.
Salt- Add a pinch of fine sea salt to whipped cream. If this sounds strange, think of the way salted cold foam enhances an iced coffee. It’s the same idea here!
How to Make Cinnamon Whipped Cream
Step 1: Whip brown sugar and heavy cream. Add cold cream and brown sugar to the bowl of an electric mixer fitted with the whisk attachment. Begin beating on medium speed. The mixture will be frothy and foamy at first.
Step 2: Add cinnamon and salt. After 1-2 minutes, the mixture will be slightly thickened but still very soft. Add cinnamon and salt, and continue beating on medium speed.
Step 3: Continue whipping until firm but fluffy. Continue beating on medium speed an additional 1-2 minutes, or until the cream is doubled in volume, fluffy, and holds a firm but billowy peak.
Storage and Make Ahead Instructions
- Storing- Store fresh whipped cream in the fridge in a sealed container. It’s best used within 24 hours, but I have had luck with keeping it up to 3-4 days. I’ve also stored it in a disposable piping bag, tightly twisted on top, and with saran wrap covering the exposed tip.
- Make Ahead– You can prepare this up to 24 hours in advance and still have very fresh, fluffy whipped cream.
Tips for Perfect Whipped Cream
- Make sure the cream is very cold, just taken out of the fridge. If your room temperature is on the warmer side, you may even want to pop the bowl in the fridge or freezer for a few minutes.
- Use medium speed. I used to always whip cream on medium high speed, but lately I’ve shifted to medium and I prefer this. It takes just a minute longer and makes it harder to over-whip.
- Keep a close eye on it. Cream can quickly turn from whipped to butter, so stick close by and stop the mixer as soon as the cream holds a medium firm peak. It should still be billowy and soft, but hold it’s shape with the slightest droop. Don’t be afraid to stop the mixer and check the texture along the way. This won’t hurt the cream and can prevent over-beating.
Make It Your Own
- Sweeter or Unsweet– Adjust the brown sugar to your tastes. As written, this is a lightly sweetened whipped cream, but you can add an additional 1-2 tablespoons of brown sugar if you prefer or omit the sugar completely.
- Substitute powdered sugar for brown sugar. I love the hint of molasses that dark brown sugar lends to this whipped cream, but you can absolutely use sifted powdered sugar if you prefer.
FAQs
If your whipped cream becomes dense and heavy or looks curdled, you can try adding a few extra splashes of cold heavy cream to the mix and gently folding them in. If the whipped cream is well and truly on its way to being butter, I recommend just leaning in! Let it melt into buttermilk pancakes or spread it on sour cream banana bread for an indulgent cinnamon-y sweet treat.
Most grocery stores carry heavy cream and/or heavy whipping cream, and also something called just “whipping cream.” Confusing, right? Heavy cream and heavy whipping cream are the same, and each contain 36% milk fat, making them the ideal candidate for making whipped cream.
Whipping cream is a bit lighter, containing 30%-35% milk fat, and won’t hold it’s shape quite as well as heavy whipping cream.
Yes! You can pipe cinnamon whipped cream. I recommend using an open star tip.
The answer is yes and no. You can absolutely spread whipped cream on a cooled sheet cake or pipe it on cupcakes (it would be lovely on Strawberry Cupcakes!), but keep in mind it will need to be refrigerated and won’t hold it’s shape well longer than 24 hours. Whipped cream is also not a suitable frosting for layer cakes.
Absolutely! Keep in mind that cream doubles in volume when whipped, so 1 1/2 cups will yield about 3 cups of whipped cream. You can always use the servings slider in the recipe card below to make more or less servings.
Cinnamon Whipped Cream
Ingredients
- 1 ½ cups cold heavy whipping cream
- 2 Tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- 1 pinch fine sea salt
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Add the whipping cream and brown sugar to a large mixing bowl or the bowl of an electric mixer.
- With a whisk attachment, beginning beating the cream and sugar together on medium speed. At first it will be frothy and foamy. After about 2 minutes, it will look slightly thickened, but still very soft and floppy.
- Pause the mixer, and add the cinnamon, sea salt, and vanilla (if using). Beat on medium speed another 1-2 minutes, or until the whipped cream is fluffy and voluminous and can hold a soft peak.
- Serve the whipped cream immediately or refrigerate in a sealed container until ready to serve.
- To pipe the whipped cream, transfer it to a piping bag fitted with an open star tip, then chill in the fridge for 15-20 minutes before piping.
Notes
- Heavy whipping cream and heavy cream both work well for this recipe. These are different than the cream labeled just “whipping cream.”
- Whipped cream is best served within 24 hours, but I’ve seen it keep well, stored in an airtight container in the fridge, for up to 4 days.
- If you overwhip the cream and it becomes dense and heavy, gently fold in a splash of additional cream. If that doesn’t work, you can still use the whipped cream, it just acts more like a butter than whipped cream. Perfect for toast, pancakes, and scones!
- You can add more or less cinnamon and sugar to this, to your tastes. You can also substitute sifted powdered sugar if you prefer. As is, this a lightly sweetened whipped cream.
