This homemade Vanilla Bean Cinnamon Whipped Cream takes your desserts to the next level with rich, creamy texture and a hint of warm spice. Made with heavy cream, cinnamon, powdered sugar, and vanilla bean paste, it whips up effortlessly for topping pies, cakes, hot chocolate, coffee drinks, or fresh fruit. Light, fluffy, and decadent, it’s the perfect finishing touch for any dessert — and better than store-bought!
Why you’ll love this recipe!
What ingredients do I need?
- Heavy Whipping Cream: The base of your whipped cream — creates fluffy, silky peaks.
- Cinnamon: Adds warmth and subtle spice that complements both sweet and spiced desserts.
- Powdered Sugar: Sweetens smoothly without leaving a gritty texture.
- Vanilla Bean Paste or Extract: Infuses deep, rich flavor and aroma into every bite.
Recipe Variations
- Chocolate Whipped Cream: Add 1–2 tbsp cocoa powder or melted, cooled chocolate while whipping.
- Maple Whipped Cream: Swap powdered sugar for maple syrup for a warm, autumnal flavor.
- Spiced Whipped Cream: Add nutmeg, cardamom, or pumpkin spice for holiday desserts.
- Coffee Whipped Cream: Add 1 tsp instant espresso powder for a mocha-style topping.
Pro Tips
- Chill your bowl and whisk or beaters in the fridge for 10–15 minutes for faster whipping.
- Watch closely — cream can go from soft peaks to overwhipped in seconds.
- Medium peaks work best for topping desserts; stiff peaks hold shape for piping.
- Sweeten gradually — taste and adjust powdered sugar as desired.
- Use vanilla bean paste for a richer, more aromatic vanilla flavor than extract.
- Use immediately. It’s fluffiest when freshly whipped but can be stored briefly (see below).
Leftovers and Storage
- Best Used Immediately: For optimal fluffiness and texture.
- Refrigerate: Cover tightly and store up to 24 hours.
- Re-Whip if Needed: If the whipped cream loses volume, briefly whisk to restore fluffiness.
But, I Still Have A Few Questions…
Can I make this ahead of time?
Yes, but it’s best to whip fresh for maximum volume. Store refrigerated up to 24 hours and re-whip slightly before serving.
Can I use granulated sugar instead of powdered sugar?
Powdered sugar dissolves more smoothly. Granulated sugar may create a slightly grainy texture.
What’s the difference between soft, medium, and stiff peaks?
Soft peaks are loose and melt slightly, medium peaks hold shape but are still creamy, and stiff peaks hold their shape firmly for piping or decorating.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Vanilla Bean Cinnamon Whipped Cream
Ingredients
- 2 c. Heavy whipping cream
- 2 tbsp powdered sugar
- 2 tsp vanilla bean paste or vanilla extract
- 1/2 tsp cinnamon
Instructions
- In a large bowl, use a handheld mixer or a stand mixer with the whisk attachment to beat the heavy cream, cinnamon, sugar, and vanilla on medium-high speed. Whip until medium peaks form, about 3–4 minutes. (I personally prefer to whip it slightly closer to stiff peaks for a richer, more substantial texture. Medium peaks are somewhere between soft/loose peaks and stiff peaks.)
- Use the whipped cream immediately, or store in the refrigerator for up to 24 hours. Cover tightly to maintain freshness.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.