Cinnamon Whipped Cream: You’ll never go back to canned whipped cream after trying homemade!
Whipped cream makes everything better.
Soft pillows of sweet cream enhances everything. Pancakes, waffles, pie, cheesecake, ice cream sundaes, french toast, brownies, and cake. Chocolate espresso cake, to be exact. Basically? You can’t go wrong.
In college we would host Waffle Wednesdays in our apartment. We would whip up a huge batch of waffles, make tons of whipped cream, and just hang out with whomever showed up.
The best part? We would play “whipped cream toss,” which is a game where one person puts a dollop of whipped cream on the underside of their wrist, then hits their forearm with their hand, which shoots the whipped cream dollop in the air, and another person tries to catch it with their mouth.
It is so. much. fun.
Especially if you’re a competitive person.
You take heavy whipping cream, whip it with a hand mixer or standing mixer until it forms peaks, and flavor it however you want: vanilla extract, almond extract, espresso powder, or cinnamon. Add a little powdered sugar for sweetness, and what you have is an amazing topping to practically any dessert item.
Yields About 4 cups
5 minPrep Time
10 minTotal Time
- 2 c heavy whipping cream
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 3-4 Tbsp powdered sugar (sweetness preference)
- With a standing mixer or a hand held mixer, whip the whipping cream until it forms soft peaks.
- Add in cinnamon, powdered sugar, and vanilla extract.
- Beat until cream forms medium-stiff peaks (like in the pictures).
- Keep cold until ready to eat.