Cinnamon Whipped Cream
This delicious cinnamon whipped cream includes instant vanilla pudding mix for a stabilized whipped cream that looks beautiful when piped. It's the perfect recipe to go with fall desserts! The cinnamon-and-cream flavor is perfect on homemade lattes, pancakes, waffles, cupcakes, cakes, and more!
Servings: 2 cups
Calories: 451kcal
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!
Notes
Nutrition information is per 1 cup of the recipe. Recipe makes about 2 cups of whipped cream.
Keep it cold: Whipped cream turns out best when everything is cold! The cream, the bowl, even the beaters. If you want, toss a metal bowl and the whisk into the freezer for 15 minutes before whipping up the cream. It'll be even more stable and fluffier too!
No vanilla pudding mix? If you don't have vanilla pudding mix, you can simply leave it out. The whipped cream can still be whipped to stiff peaks if you wish, but it will deflate faster than the stabilized version. I also suggest preparing it right before using it (versus the pudding mix version where you can make it ahead by a day or so).
Storage: Leftovers can be stored up to 5 days in the fridge.
Nutrition
Calories: 451kcal | Carbohydrates: 15g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 79mg | Potassium: 119mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 1752IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 0.2mg