Have you ever made homemade whipped cream? How about cinnamon whipped cream? You will now! Some links in this post are affiliate links that earn me a commission if you purchase through them.
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. When I get to top it with whipped cream? Happy dance!
Even on the rare occasion when I make a not from scratch dessert, I still have to make it my own in some way, which is where the homemade cinnamon whipped cream comes in.
Pro tip: If you want your dessert faster and it’s cold outside, just set it outside to cool for a bit, and it is ready to eat faster!
Then top it with cinnamon whipped cream, which helps cut the sweetness of your dessert. 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.
How to Make Homemade Cinnamon Whipped Cream
Depending on the sweetness of my dessert, I change up the whipped cream just a little. Use your judgement based on what you’re making.
With a super sweet apple pie, I leave out the powdered sugar and vanilla. The cream and cinnamon alone make the perfect complement to the sugar already in the pie.
Now I tend to make my whipped cream by hand. However, if you want to enjoy never fail whipped cream, pick up a whipped cream dispenser.
You simply add the ingredients to the dispenser and shake to combine them. Then turn it upside down and add perfectly light whipped cream to anything.
The dispenser uses nitrous oxide cartridges to “whip” the cream, which doesn’t really change the flavor. You can get replacement cartridges easily so you never have to worry about missing out.
No matter how you make your cinnamon whipped cream, it has to be cold. The colder it is, the better it whips. I’ll often chill my bowl in the freezer for a few minutes, too.
Add the cream only to a bowl. Use a whisk and go to town – of use the whisk attachment on your stand mixer.
Start on a low speed then gradually turn it up. You want to whip it until it just starts to thicken, then add powdered sugar, vanilla, and cinnamon.
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.
How to Use Homemade Cinnamon Whipped Cream
You could just dollop it onto your pie, but I like putting a homemade touch when I’ve made my own cinnamon whipped cream.
Use a zip top bag to pipe your whipped cream for more control and to look fancier. They’re cheaper than pastry bags and work just as well for this purpose.
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?
- 1 c heavy whipping cream
- 3 T powdered sugar
- 1 t cinnamon
- 1 t vanilla
- Add cold whipping cream to a cold bowl. Whisk by hand or with a mixer until it starts to thicken.
- Add powdered sugar, cinnamon, and vanilla. Whisk on low speed, then turn up the speed as it thickens.
- Beat until it reaches the consistency you desire. Do not overbeat, or you will turn it to butter.
- Serve immediately. You can store this in a tightly sealed container for a day, but it is best fresh.
- Stick your bowl in the freezer for five minutes before you make this. The colder your cream and materials, the better it whips up.
- If you use this on a very sweet dessert, leave out the powdered sugar and vanilla, as this helps keep your dessert from being too sweet.
- This also works really well with a whipped cream dispenser. Just add the ingredients to the canister, close it, shake and dispense as normal.
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Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 115Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 8mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 1g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
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