Cinnamon Whipped Cream
This fluffy cinnamon whipped cream is stabilized with a little vanilla pudding mix and it makes such an indulgent topping for fall desserts! I first used it in my Snickerdoodle Skillet Cookie recipe, but it has since found its way onto hot homemade lattes, pumpkin bread, and fall treats. A favorite!
If you are digging this recipe, you should also try my Vanilla Stabilized Whipped Cream!
The Perfect Accompaniment to Fall Desserts
This whipped cream is beautiful with fall desserts! Another one to try is my Brown Sugar Whipped Cream. These are both phenomenal with a slice of warm homemade pumpkin bread.
Other fall dessert pairings would be pumpkin pie, apple pie, pumpkin cheesecake, and more!
I usually opt to make my own coffee in the mornings so I’ve been using this cinnamon whipped cream alongside my sister’s 4-ingredient creamer for a quick fall-themed coffee.
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Don’t Make This Mistake
When shopping for cream to make whipped cream, it’s important to buy the right product. You’ll want to avoid products labeled, “whipping cream” or “half and half” as they do not have enough fat to whip well.
Instead, look for “heavy cream” or “heavy whipping cream”. These are the high-fat creams that will whip to perfection.
Always use fresh heavy cream for best results. And keep it cold! Don’t take it out of the fridge until you are ready to whip it.
Ingredients in Cinnamon Whipped Cream
A few notes on the ingredients you will need to make Cinnamon Whipped Cream:
Instant Pudding Mix – Be sure to grab an instant pudding mix, we’ll go with vanilla here. If you don’t have pudding mix, you can skip it. The whipped cream will still be delicious, but it won’t be “stabilized” and will deflate faster.
Powdered Sugar – You can also use granulated sugar if you don’t have powdered. Powdered sugar has a little cornstarch in it which also helps increase the stability of the final whipped cream
Cinnamon – Use a fresh jar of ground cinnamon. Spices lose their flavor after a while so if all you have is years-old cinnamon, replace it with fresh!
Vanilla extract – Use your favorite.
What If I Don’t Have Vanilla Pudding Mix?
The instant vanilla pudding mix helps stabilize the whipped cream. This means that it holds its shape longer both when refrigerated and at room temperature. Please note: You still must follow food safety and refrigeration guidelines!
The stabilizing power improves the texture and appearance of the whipped cream–it still cannot be left at room temp for long periods of time.
However, the stabilized whipped cream is great for piping onto cupcakes and cakes. The decorations will look beautiful as you serve your dessert. Just remember to refrigerate uneaten portions.
If you don’t have instant pudding mix, the recipe will still work and taste delicious. You will just find that the whipped cream deflates a little faster. If I’m not using pudding mix, I usually prefer to whip the whipped cream immediately before serving for the best texture.
Flavor check: If you skip the vanilla pudding mix, I suggest using 2 tablespoons of powdered sugar (total) for the recipe to make sure it is still sweet enough.
How to Store or Make Ahead
This is a whipped cream recipe that you can make ahead of time. I usually suggest preparing it up to 24 hours in advance for the best flavor and texture.
Leftovers can be stored in the fridge up to 5 days. Delicate whipped cream can start to take on fridge smells, so be aware of that!
More Tasty Whipped Cream Ideas
I love serving whipped cream with desserts and pies, but it’s also a special treat that I make when preparing pancakes or waffles. It really takes a simple breakfast (or dinner!) up a notch!
If you enjoy whipped cream too, I definitely suggest trying my freeze-dried strawberry whipped cream, stabilized chocolate whipped cream, and brown sugar whipped cream.
Baking for one? Try my small batch whipped cream recipe instead!
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Thanks so much for trying one of my recipes!
Cinnamon Whipped Cream
Ingredients
- 1 cup heavy cream
- 1 tablespoon instant vanilla pudding mix
- 1 tablespoon powdered sugar
- ¾ teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the heavy cream, pudding mix, sugar, cinnamon, and vanilla extract gently for 1-2 minutes until the pudding mix is dissolved.
- Then use a hand mixer on medium-low speed with the whisk attachment to whip the mixture until it is thickened to soft, medium, or stiff peaks. Don't over-whip!
