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 apple pie, pumpkin pie, pancakes --- pretty much everything.
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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. Honestly, it's harder to remove that shrink-wrapped plastic band from the Cool Whip container.
Dollop brown sugar cinnamon whipped cream on Mini Puff Pastry Apple Pies, Pumpkin Cake, Apple Crisp, Grilled Apples, hot chocolate, ice cream, carrot cake ... I could go on ...
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 add rich flavor to your favorite desserts
- Easy way to dress up your Thanksgiving desserts
Ingredients
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.
Step-by-Step Instructions
Step 1: 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.
Step 2: Add the cream, brown sugar, vanilla, and cinnamon to the chilled mixing bowl.
Step 3: Mix on medium to medium-high speed with a hand mixer or stand mixer with a whisk attachment.
Mix until the whipped cream is soft and billowy and reaches medium peaks -- when you hold up the beater, the whipped cream holds its peak with a slightly droopy tip. It takes me 2-3 minutes with my handheld electric mixer.
Step 4: Homemade whipped cream is always best served right away.
Spoon it over fresh berries and your favorite desserts or use a piping bag to add ~fancy~ swirls.
How to Make Whipped Cream for Drinks
Brown Sugar Cinnamon Whipped Cream with soft peaks is a luxurious topping for hot drinks like hot cocoa and coffee drinks.
To reach soft peaks, whip the ingredients together as instructed. Stop when the whipped cream has a creamy texture and is just firm enough that when you hold up the whisk the peaks just start to hold but fold back onto themselves.
Expert Tips
- Use a large bowl to prevent splatters all over your kitchen.
- 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 start whipping.
- You can also whip cream with a whisk -- it'll just take longer. But you'll get a fantastic arm workout!
- Adjust the brown sugar and cinnamon to your liking.
- Keep a close eye on the mixer so you don't overmix the cream. It's okay to stop and check it as you go.
FAQs
It's best served right away. Store leftovers in an airtight container in the refrigerator for one day. If it becomes runny, briefly whisk it until it comes back together again.
Yes. Freeze leftover whipped cream in a container, and thaw in the refrigerator. If it separates, gently whisk it back together.
My favorite way is to freeze individual dollops. Place them on a lined baking sheet and transfer to a freezer bag when frozen. Place frozen dollops on desserts and allow the cream to thaw for 10-15 minutes. Or serve on hot drinks.
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.
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📖 Recipe
Brown Sugar Cinnamon Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 3 tablespoons brown sugar light or dark
- ½ teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- 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.
Notes
- Use a large bowl to prevent splatters all over your kitchen.
- 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 whip the cream.
- Adjust the brown sugar and cinnamon up or down to your liking.
- Be careful not to overmix the cream -- it can happen quickly. If you overmix it, gently stir in a little more cream until it's smooth and creamy again.
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