Make the perfect homemade cinnamon whipped cream with a few simple steps and only 4 whole food ingredients. This fresh and creamy topping is quick, easy, and super versatile. If you're looking to level up your next brunch, look no further; this cinnamon whipped cream is always a crowd pleaser!
The warm flavors of cinnamon and brown sugar are whipped together with pure vanilla extract and heavy cream to create a silky, velvety topping. This homemade whipped cream is the best topping for your most decadent desserts, yet versatile enough to enjoy with your morning pancakes, waffles, coffees, and hot chocolates.
I use cinnamon whipped cream with many of my favorite desserts, including this protein brownie mug cake. It also tastes great on oat flour pancakes, gingerbread pancakes, or simply served on top of this oat milk hot chocolate!
If you're looking to level up your pancake toppings, top your next batch of pancakes with these caramelized apples and this amazing cinnamon whipped cream. So good!
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HOW TO MAKE CINNAMON WHIPPED CREAM
If you're like me and enjoy eating minimally processed whole foods, making your own whipped cream is a no-brainer. This recipe contains only 4 simple real food ingredients and comes together in just minutes. Not only is it healthier, but this whipped cream recipe contains a lot less sugar than the store-bought stuff.
INGREDIENTS
Heavy Whipping Cream - To achieve smooth, creamy whipped cream that holds its shape, you need to be sure you're using COLD heavy cream or heavy whipping cream. For the best results, leave your heavy cream in the refrigerator until you are ready to whip it up.
Brown Sugar - Cinnamon and brown sugar are amazing together in this lightly sweetened recipe. Traditionally, most homemade whipped cream recipes call for powdered sugar to prevent a grainy texture. And, if you're making large batches, you might consider using powdered sugar over brown sugar. But for this recipe, I wholeheartedly recommend using brown sugar.
Pure Vanilla Extract - Using a high-quality pure vanilla extract adds depth and brings everything together.
Ground Cinnamon - The star of this recipe is the warming flavors of ground cinnamon that are present in every bite.
SUBSTITUTIONS
Ground Cinnamon- Want to change up the flavors? Pumpkin spice, apple pie, or even gingerbread spices can be exchanged for cinnamon. Or, if you're looking for a traditional homemade whipped cream, leave the cinnamon out and sub the brown sugar for powdered sugar.
Vanilla - To change the flavor profile, you could use orange, almond, or even a coffee-flavored extract.
Brown Sugar - Out of brown sugar? No problem! Powdered sugar or regular granulated sugar can be used. For a lower-carb or keto whipped cream, the sugar can be omitted completely. I promise your cinnamon whipped cream will still taste amazing!
EQUIPMENT
- A hand mixer or standing mixer fitted with a whisk attachment is recommended.
- Mixing bowl. When choosing your bowl, keep in mind that heavy cream doubles in volume as it's whipped. If you have time, place your bowl into the refrigerator or freezer 10 minutes before whipping up this recipe. Very cold cream and a cold bowl help your cream to whip up quickly and perfectly.
HOW TO MAKE CINNAMON WHIPPED CREAM AT HOME (VIDEO BELOW)
Add heavy cream, cinnamon, brown sugar, and vanilla extract to a medium-sized glass or metal mixing bowl.
Mix the whipped cream with a handheld mixer (or stand mixer) on low speed initially. Once all the ingredients are mixed, gradually turn the speed to high power and whip your heavy cream until stiff peaks form. Scrape down the sides of the bowl as needed. Making homemade whipped cream usually takes about 5 minutes.
Spoon your cinnamon whipped cream into a serving dish or an airtight container in the refrigerator if you're not using it right away.
EXPERT TIPS
DON'T OVER MIX
Over beating heavy cream can quickly turn your silky, creamy whipped cream into a curdled, chunky mess. If you're using a stand mixer, it's important to not walk away while whipping your cream! Those curdled pieces in your cream are your whipped cream turning into butter!
USE COLD CREAM AND A COLD BOWL
For the quickest and best results, start with a chilled bowl and cold heavy cream.
STABILIZED WHIPPED CREAM
If you're planning to pipe your whipped cream onto a cake, you'll want to use a stabilized whipped cream. Add ¼ teaspoon cream of tartar to your bowl before mixing. I rarely use this method, but it's a great tip to keep in your recipe box.
HOW TO STORE CINNAMON WHIPPED CREAM
Homemade whipped cream will last for 2-3 days in an airtight container in the refrigerator. Dairy products should always be kept cold. Here's a good article from The American Dairy Association to read if you're interested in learning more about keeping dairy foods safe.
CAN I FREEZE LEFTOVERS?
Whipped cream can be frozen for up to 2 months. Remove frozen whipped cream from the freezer and thaw in the refrigerator.
FREQUENTLY ASKED QUESTIONS
The cream is the fatty part of milk. In raw kinds of milk, the fat will float to the top. The more fat cream contains, the thicker and creamier your whipped cream will be. Heavy cream and whipping cream are differentiated by their varying amounts of fat content. Heavy cream, sometimes labeled heavy whipping cream, contains more than 36% milk fat and is the creamiest of the bunch. Whipping cream can still be whipped but is less creamy than heavy cream, containing only 30-36% milk fat.
Half and half is only 18% fat and will not whip up to a whipped cream consistency. It will thicken some when whipped, but it will remain a softer, more liquidy cream consistency that does not maintain its shape.
Heavy whipping cream doubles in volume when it's whipped. For every one cup of heavy cream you'll make 2 cups of whipped cream.
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📖 Recipe
Homemade Cinnamon Whipped Cream
Equipment
- Hand mixer or stand mixer
- Glass or metal mixing bowl
Ingredients
- 1 cup heavy cream
- 1 tablespoon light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon pure vanilla extract
Instructions
- Add heavy cream, cinnamon, brown sugar, and vanilla extract to a medium-sized glass or metal mixing bowl.1 cup heavy cream, 1 tablespoon light brown sugar, 1 teaspoon cinnamon, ½ teaspoon pure vanilla extract
- Mix the whipped cream with a handheld mixer (or stand mixer) on low speed initially. Once all the ingredients are mixed, gradually turn the speed to high power and whip your heavy cream until stiff peaks form. Scrape down the sides of the bowl as needed. Making homemade whipped cream usually takes about 5 minutes.
- Spoon your cinnamon whipped cream into a serving dish or an airtight container in the refrigerator if you're not using it right away.
Video
Notes
Nutrition
Nutritional Disclaimer
The nutritional information provided here is approximate and calculated using an online nutritional calculator. We strive to give you accurate information, but many factors can cause this data to vary widely. For more information, please read our full Nutritional Disclaimer.
DID YOU MAKE THIS RECIPE?
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causingastir com says
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Andrea says
I had no idea it was this easy to make your won whipped cream. Love the addition of brown sugar and cinnamon. I want to put this on everything this Holiday season!
Jessica says
So happy you loved it!
Dannii says
Oh wow. This looks amazing! I am already thinking of all the things I want to put this on.
Jessica says
Thank you!
Katherine says
This is so good! I can think of many ways to use it.
Jessica says
Happy to hear it!
MJ says
I love this SO much!! I'm dairy-free so I used my DF whipping cream and it worked perfectly. So tasty!
Jessica says
I haven't tested this recipe with dairy free product yet! I'm so happy to hear it worked well for you! Thanks so much!