Homemade Cinnamon Whipped Cream

This whipped cream recipe is so simple and tasty. Once you have the real deal, store bought whipped cream may just take a back seat. This can be used to top waffles, oatmeal, pie, desserts, coffee, or just spoon it out of the bowl and eat it (my favorite!).

Homemade Cinnamon Whipped Cream

  • Servings: 4-6
  • Difficulty: easy
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1 pint heavy cream
½ tsp vanilla extract
1/3  cup powdered sugar
¼ tsp cinnamon


1. Place all ingredients into a mixing bowl or the bowl of a stand mixer.

2. Using a whisk attachment, mix on low for 30 seconds to incorporate ingredients. Scrape down.

3. Continue mixing without stopping and gradually moving up to high speed (up to 8 on a Kitchen Aid).

4. Continue mixing on high until cream forms soft peaks, about 2 minutes.  Note: If you pull out the whisk and it leaves a soft peak that just folds over at the tip, you have creamy whipped cream. Be careful not to over mix. The cream will separate and you will have sweet butter!

5. If you are lucky to have leftovers in your house, cover and refrigerate leftovers for up 24 hours.