Cinnamon Vanilla Whipped Cream for Desserts

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Steps

1. 1 In a cold bowl, combine the heavy cream and powdered sugar.
2. 2 Whip with an electric mixer on medium speed until soft peaks form.
3. 3 Add vanilla extract and cinnamon, and whip just until combined.
4. 4 Use immediately or refrigerate for up to 2 hours.

Equipment

• Electric mixer or stand mixer

Variations

• Add a splash of bourbon for an adult twist.
• Incorporate cocoa powder for a chocolate version.

Substitutions

• Use maple syrup in place of powdered sugar for a maple-flavored whipped cream.

Pairings

• Serve with berry pies
• Pair with cinnamon toast
• Accompany a slice of cheesecake

Nutrition

Tips

• Ensure your bowl and beaters are cold to achieve the best whipped cream texture.
• For a dairy-free option, use coconut cream and chill it overnight before whipping.

Storage

Keep refrigerated in an airtight container for up to 2 hours. Stir gently before using.

Freezing: This whipped cream does not freeze well due to texture changes upon thawing.

Serving Suggestions

• Top on pumpkin pie
• Dollop onto warm apple crisp
• Swirl into hot chocolate

FAQ