Cinnamon Whipped Cream

A sprinkle of ground cinnamon is all it takes to turn a bowl of plain whipped cream into something special. A hint of this spice won't overpower the delicate flavor of the vanilla-spiked cream, but gives it a little extra warmth that pairs well with many types of sweets. (If there's cinnamon in the recipe, chances are, Cinnamon Whipped Cream will taste great with it.) We love serving Cinnamon Whipped Cream over cozy desserts like bread pudding, warm slices of pecan or apple pie, or atop squares of richly spiced persimmon pudding, a favorite fall dessert in the South. Whip up a batch and taste for yourself!

Cinnamon Whipped Cream
Photo: Greg DuPree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Total Time:
5 mins
1 3/4 cups


  • 1 cup heavy cream

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon ground cinnamon

  • 3 tablespoons powdered sugar


  1. Combine heavy cream, vanilla extract, and cinnamon in a large bowl. Beat with an electric mixer on high speed until foamy, about 1 minute. Gradually add powdered sugar, beating at high speed until medium peaks form, about 2 minutes. Chill Cinnamon Whipped Cream until ready to serve.

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