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Vanilla Bean Cinnamon Whipped Cream

This homemade Vanilla Bean Cinnamon Whipped Cream is fluffy, rich, and lightly spiced. Perfect for topping pies, cakes, coffee drinks, and fresh fruit, it’s quick and easy to whip up at home.
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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.