Brown Sugar Cinnamon Whipped Cream

5 from 1 vote

Brown Sugar Cinnamon Whipped Cream

Brown Sugar Cinnamon Whipped Cream is as delicious as it sounds. It's fast and easy to make and the perfect topping for cakes, pies, fresh berries, hot chocolate --- pretty much everything.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 60kcal

Author: Cara Lanz

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.

Storage & Freezing

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.

Freeze leftover whipped cream in a container, and thaw in the refrigerator. If it separates, gently whisk it back together.

Or freeze individual dollops by placing them on a lined baking sheet and transferring to a freezer bag when frozen. Place frozen dollops on desserts and allow the cream to thaw at room temperature for 10-15 mintues. Or serve on hot drinks.

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