This post sharing homemade cinnamon whipped cream is sponsored by Marie Callender’s. All opinions remain my own.
Around here, dessert is king. That’s probably why I post so many different dessert recipes. It isn’t that we have them every night, but it’s always a special thing for my family, and we love finding a new favorite. Sometimes, I want to have dessert – especially if we’re doing a family night either having friends over or having game night. We look for little reasons to celebrate every day. Of course, those are also the times when I don’t want to be working in the kitchen and want to be spending time with my family. Because oh my word, I was just looking at some of the photos as I transfer them to a new computer, and I can’t believe how fast time is flying. Mister Man is somehow in middle school, and Little Miss heads there next year. But I swear… this was just yesterday.
So when they start asking for apple pie, I’m pulling the Marie Callender’s Dutch Apple Pie from the freezer and baking it while we sit and play cards or a board game. Or sit and snuggle while they tell me about the latest creative story they’ve made up. The good news is that it’s super easy to cook, and it has a made from scratch crust and brown sugar streusel surrounding 100% fresh Fuji apples in our favorite Marie Callender’s Dutch Apple Pie. Of course, I still have to make it my own in some way, which is where the homemade cinnamon whipped cream comes in. That takes just a couple minutes to (sorry) whip up, and it’s the perfect complement to the sweet Dutch apple pie.
Baking the pie is easy as one two three. Gotta love the homemade taste without the homemade work – and the crust is so much prettier than mine ever is too! Only Marie Callender’s delivers homemade quality, and it’s made without compromise. Even though the instructions don’t require it, I always put tin foil around the edge of my pie crust to keep it from burning. This vegan pie bakes for over an hour, and the tin foil wrap really kept it safe while it baked and I played.
Whenever I make pie, I always do a streusel topping. I joke that it’s because I can’t get the second crust to ever roll out properly, but really it’s because I’m a sucker for anything streusel, which is why I love that there is plenty of brown sugar streusel topping to add to the Marie Callender’s pie once it has baked for 50-55 minutes. I may or may not have sneaked just a little bit of the streusel for myself while the wee ones were “distracted.”
Pop it back into the oven for ten minutes, and then it’s time to let the pie cool thoroughly. I will say that ten minutes is a guide. The key is to get the filling to 165 degrees to ensure that it will set once it cools. A Dutch Apple Pie definitely needs to set, which is the perfect excuse to play even more.
Fortunately, it’s fall in Chicago, which means I can set the pie outside to cool in the 50 degree weather, and it is ready to eat faster! A Dutch Apple Pie is sweet, and I always find that while whipped cream makes for a great complement, cinnamon whipped cream is even better. It’s just a little bit fancy, but oh so easy to make. And it looks pretty too, especially if you use a decorating tip like I did.
Homemade Cinnamon Whipped Cream
While often you add extra ingredients to whipped cream when you make it at home (sugar and vanilla in particular – because the pie is already pretty sweet), I added nothing aside from the cream and cinnamon. If you’re making it for another purpose, add 3 tablespoons of powdered sugar per cup of cream you whip. Make sure the cream you use is cold, as it will whip better. Simply pour it into your bowl and mix. To make enough for a pie – and maybe a little extra for later – a cup of cream is plenty, along with a generous teaspoon of cinnamon.
Start on a low speed then gradually turn it up. You want to whip it until it just starts to thicken, then add sugar and vanilla if you’re adding any, and the cinnamon, then continue mixing until it reaches right consistency . If you over beat it, it will become too thick like butter, so keep an eye on it as it goes quickly from not whipped enough to too whipped.
You could just dollop it onto your pie, but I like putting a homemade touch on my homemade tasting pie. Prepping a zip top baggie to pipe the cinnamon whipped cream onto your pie slices is simple too. I snip off a corner of the baggie. If you don’t have decorating tips, just cut off a quarter inch from the corner. If you are using a decorating tip, cut a hole just large enough to slide the tip in and seal it. I like to use my wide star tip, but choose your favorite one.
Turn your baggie most of the way inside out either on your hand or resting in a glass. This makes it much easier to fill. As you add your fresh cinnamon whipped cream to the baggie, slowly unfold the baggie so that it is eventually right side out. Press out the air and seal the baggie, and you’re ready to go.
Hold the bag closed at the top between your thumb and forefinger and gently squeeze the cinnamon whipped cream from the top down, using your other hand to direct the piping. Then sit back and watch your family devour their dessert.
And if there happens to be just a little bit left over? Well… I was just talking about how life is short. Go ahead, have pie for breakfast, and use the last of your cinnamon whipped cream in a cup of coffee. You’ll thank me later.
Have you ever had cinnamon whipped cream? How do you top your pies?
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