Brown Sugar Cinnamon Whipped Cream is as delicious as it sounds. It's easy to make with 4 ingredients in 5 minutes and the perfect topping for cakes, pies, fresh berries, hot chocolate --- pretty much everything.
- Why You're Going to Love This Recipe
- How to Make Brown Sugar Cinnamon Whipped Cream
- How to Make Cinnamon Whipped Cream for Drinks
- Step-by-Step Instructions
- Can I Freeze Whipped Cream?
- Expert Tips
- Get the Stuff I Use
- Desserts to Serve with Cinnamon Whipped Cream
- Let's Stay in Touch
- Brown Sugar Cinnamon Whipped Cream
This homemade Cinnamon Brown Sugar Whipped Cream recipe is the perfect topping for your favorite fall dessert recipe.
The cream is whipped to a silky smooth perfection, lightly sweetened with brown sugar, and spiced with a hint of cinnamon.
It's the best whipped cream I've ever had and way, way, waaaaaayyyyyy better than the store-bought stuff.
And so easy to make. It's actually harder to remove that shrink-wrapped plastic band from the Cool Whip container than it is to make homemade whipped cream.
What to Serve with Brown Sugar Cinnamon Whipped Cream
Apple pie, pumpkin pie, carrot cake, pecan pie -- all your favorite desserts will taste just a little bit better (ok, a lot!) with a dollop of brown sugar cinnamon whipped cream on top.
These are some of our favorites!
Why You're Going to Love This Recipe
Decadently delicious topping for fruit, desserts, pancakes, hot cocoa, and more!
Easy to make with simple ingredients
Warm cinnamon and brown sugar adds rich flavor to your favorite desserts
Easy way to dress up your Thanksgiving desserts
How to Make Brown Sugar Cinnamon Whipped Cream
Use a large glass or metal bowl. When you whip cream, it will splatter around a bit at first. Use a large enough bowl that you don't get cream all over the kitchen.
A glass or metal bowl is important because plastic bowls can have remnants of fat from previous uses that can keep the cream from whipping.
Chill the bowl, beaters or whisk, and cream. Everything should be cold, cold, cold to make the quickest, lightest, fluffiest whipped cream.
Place the bowl and beaters or whisk in the fridge for 30 minutes or freezer for 15 minutes. Keep the cream in the refrigerator until you're ready to start whipping.
Whip until medium peaks form. Whip everything together in the bowl until it's soft and creamy and medium peaks form.
Medium peaks are when the whipped cream is sturdy enough to hold a peak with a slightly droopy tip. It's not runny and it's not firm. Just imagine if you'd want it dolloped on your favorite pie recipe.
Keep a close eye on it. If you're using a stand mixer, you might be tempted to walk away for a sec. Don't. It's easy to overmix it into a curdled clump -- and if it goes too far, you'll end up making butter. If it's not too far gone, you may be able to save it by folding in a little more heavy cream until it's creamy again.
How to Make Cinnamon Whipped Cream for Drinks
Brown Sugar Cinnamon Whipped Cream with soft peaks is a luxurious topping for hot drinks like cocoa and coffee drinks.
To reach soft peaks, whip the ingredients together as instructed, but stop before it reaches medium peaks.
Whipped cream with soft peaks has a creamy texture and is just firm enough that when you hold up the whisk the peaks have a little bit of shape but fold back onto themselves.
Heavy whipping cream. This is the same thing as heavy cream -- the name just depends on which brand you buy (so confusing!!). They both have 36% milk fat and are the very best choice for making homemade whipped cream. Whipping cream has less butterfat (30%) and will still whip, but will be less sturdy. Half and half or whole milk won't work.
Brown sugar. Brown sugar adds a rich molasses flavor that tastes incredible with the cinnamon. You can also use powdered sugar or granulated white sugar.
Pure vanilla extract. Just a little bit of vanilla helps enhance the flavors of the brown sugar and cinnamon.
Cinnamon. One teaspoon of ground cinnamon makes this the most delicious whipped cream ever. You can use more or less cinnamon -- or skip it.
1. Chill the bowl, whisk, and cream.
Place a glass or metal bowl and beaters or whisk in the fridge for 30 minutes or freezer for 15 minutes.
Keep the cream in the refrigerator until you're ready to start whipping it.
2. Place all of the ingredients into the mixing bowl.
Add the cream, brown sugar, vanilla and cinnamon to the chilled bowl. Make any adjustments up or down to the brown sugar or cinnamon to your preferences.
3. Whip it. Whip it good. (sorry, not sorry)
Use a hand mixer or stand mixer with a whisk attachment and mix on medium to medium-high speed.
Mix until the whipped cream is soft and billowy and reaches medium peaks. It's okay to stop the mixer a few times to check where it's at.
Medium peaks are reached when you hold the beater up and the whipped cream holds its peak with a slightly droopy tip. This is the perfect consistency for dolloping on pies, cakes, and fresh berries.
It takes me with my little handheld electric mixer 2-3 or so minutes.
You can also do this by hand with a whisk -- it'll just take longer and you'll get a fantastic arm workout.
4. Serve immediately.
Homemade whipped cream is always best served right away.
You can spoon it over your favorite desserts or use a piping bag to add ~fancy~ swirls.
Store leftovers in an airtight container in the the refrigerator for one day.
If it becomes runny after a few hours or overnight, briefly whisk it until it comes back together again.
Can I Freeze Whipped Cream?
Yes! Freeze leftover whipped cream in a freezer-safe container and thaw it in the refrigerator.
It will be a little bit thicker than fresh whipped cream, but still delicious. If it separates, gently whisk it back together again.
You can also freeze individual dollops of whipped cream. Spoon or pipe small mounds of whipped cream onto a baking sheet lined with foil or parchment. Place in the freezer for several hours or overnight. When frozen, transfer to a freezer safe bag and store in the freezer.
Serve frozen dollops on hot cocoa or coffee drinks or individual pieces of pie or cake. Just place a frozen dollop on top of the dessert and let it sit at room temperature for 10-15 minutes or until thawed.
Use a large bowl to prevent splatters all over your kitchen.
Chill the bowl, whisk, and cream. Cream whips best when it's COLD, in a COLD bowl made from glass or metal. For best results, chill the bowl and whisk for 15 minutes in the freezer or 30 minutes in the fridge.
Keep the cream in the refrigerator right up until it's time to make the brown sugar cinnamon whipped cream.
Adjust the brown sugar and cinnamon to your liking.
Keep an eye on the mixer so you don't overmix the cream. It can happen in the blink of an eye.
Yes! If the whipped cream has separated from sitting for a few hours or overnight, you can whisk it back together again. Just be careful not to overwhip it.
Yes. Brown sugar is delicious in whipped cream -- especially with a little bit of cinnamon. Brown sugar cinnamon whipped cream is amazing on apple crisp, pumpkin pie, hot cocoa, and pumpkin pancakes.
Sweetened whipped cream can be stored in the refrigerator for 1 day.
Get the Stuff I Use
My handheld KitchenAid mixer with whisk attachment is perfect for making whipped cream.
If you choose to whip cream by hand, this OXO whisk is durable with a sturdy handle.
Desserts to Serve with Cinnamon Whipped Cream
Let's Stay in Touch
Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!
Brown Sugar Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons brown sugar light or dark
- ½ teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Chill a large glass or metal bowl and whisk or beaters in the fridge for 30 minutes or freezer for 15 minutes.
- Place all ingredients into the bowl. With a hand or stand mixer with a whisk attachment, whip on medium to medium-high speed until medium peaks form, 2-4 minutes. Medium peaks: When you lift up the whisk, the whipped cream is firm enough to hold a peak with a slightly droopy tip.
- Use immediately.
- Store leftovers in an airtight container in the refrigerator for 1 day. If the whipped cream has separated after a few hours or overnight, gently whisk it back together.
How to Freeze Whipped Cram
- Freeze leftover whipped cream in a freezer-safe container. Thaw in the refrigerator. It will be a little bit thicker than fresh whipped cream, but still delicious. If it separates, gently whisk it back together again. You can also freeze individual dollops. Spoon or pipe small mounds of whipped cream onto a baking sheet lined with foil or parchment. Freeze for several hours, then transfer to a freezer safe bag or container and store in the freezer. Serve frozen dollops on hot cocoa or coffee drinks or individual desserts. Just place a frozen dollop on top of the dessert and let it sit at room temperature for 10-15 minutes or until thawed.
Leave a Reply