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Cinnamon Whipped Cream

Recipe by Jenn Giam Smith

  • Total Time5 minutes
  • Yield1 cup 1x

Easy, creamy, and lightly spiced – the perfect topping for fall desserts!

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Cinnamon Whipped Cream Finished

Ingredients

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar (adjust to taste)

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Chill equipment: Place your mixing bowl and beaters in the freezer for 10 minutes.

  2. Combine ingredients: Add heavy cream, powdered sugar, cinnamon, and optional vanilla to the chilled bowl.

  3. Whip cream: Beat on medium-high speed until soft peaks form (2–3 minutes). Stop before it becomes grainy.

  4. Taste & adjust: Add more sugar or cinnamon if needed.

  5. Serve or store: Use immediately, or refrigerate for up to 24 hours. Gently whisk before serving if separated.

Notes

Tips & Tricks

  • Make-ahead: Can be made a few hours in advance.

  • Soft peaks: Stop whipping when soft peaks form—overwhipping causes graininess.

  • Extra flavor: Try a pinch of nutmeg or pumpkin pie spice for seasonal flair.

Find it online: https://www.jenn-smith.com/cinnamon-whipped-cream/