Cinnamon Stabilized Whipped Cream, foolproof recipe for stabilized whipped cream with a festive touch!
Stabilized whipped cream, this recipe for homemade whipped cream has an added ingredient to make it melt-proof. Plus, a touch of cinnamon because, why not!
This cinnamon whipped cream would be a yummy topping for hot chocolate, pudding, cupcakes, a poke cake, pie, anything that cinnamon goes with really. Or, you can leave the cinnamon out and boom, you have homemade vanilla bean whipped cream, still amazing!!
Or, you can just eat it with a spoon too… who am I to judge?
What is stabilized whipped cream?
It is just basic whipped cream with something added to it to make it stay stiff and have a better chance of not melting when being left out. Normally, regular whipped cream will start to droop a few minutes after piping or dolloping on your favorite goodies.
What is added to this recipe to make it stabilized?
I went the easy and fast route of adding powdered sugar and cornstarch. Other recipes will call for different ingredients like gelatin, which I don’t normally have on hand.
I think this recipe is very accessible to just about everyone since cornstarch tends to be a staple in most kitchens.
Cinnamon Stabilized Whipped Cream Directions:
- In a stand mixer (you can also do this with a hand mixer), add heavy whipped cream to the bowl. On stir setting, slowly add powdered sugar.
- Crank speed to medium-low and form soft peaks.
- Slowly add the cornstarch, vanilla, and cinnamon. Continue to whip until hard peaks are formed. Just until the whipped cream will stand up on its own. Do not over whip or you will make yourself some cinnamon butter! (Which is actually super delicious, but that’s another post!)
Alternatives and Add-Ons:
This recipe is easily customizable. Leave out the cinnamon and make these other yummy flavors:
Add 1/4 – 1/2 teaspoon of peppermint, almond, or lemon extracts for a fun and unexpected twist! Add a little, taste and add more if needed.
Add in finely crushed Oreos and boom, instant “grey stuff” from Beauty and the Beast… you know, “Try the grey stuff it’s delicious!”. AND, it IS delicious, you’ve been warned!
As you can tell, this recipe really can’t get much easier. All you do it whip up some cream, add a few pantry staples and you’re done!
Every time I use this cinnamon whipped cream on a dessert I like to add another little dash of cinnamon on top, I just think it looks super pretty!
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Tools and ingredients used in this recipe:
- Stand mixer, for whipping!
- Hand mixer is a great alternative for the stand mixer
- Saigon Cinnamon, I tend to think this is the best cinnamon to use.
- Vanilla Bean Paste, I ALWAYS use this in any recipe that calls for vanilla, unless I want to keep something super bright white, then I will use clear vanilla extract. Trust me, splurge on vanilla bean paste, it’s life-changing.
- Piping Bag to help decorate your goodies.
- Star tip, this is the size tip I used for the pictures on this post in case you were wondering.
Desserts using whipped cream from my favorite bloggers:
Cinnamon Stabilized Whipped Cream
To make regular stabilized whipped cream, just leave out the ground cinnamon.
- 2 cups heaving whipping cream
- 4 tablespoons powdered sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla bean paste or extract
- 1/2 teaspoon ground cinnamon
Add the cream to the bowl of a stand mixer (or hand mixer), stir in the powdered sugar, adding slowly. On medium-low speed whip the cream to form soft peaks.
Slowly add in the remaining ingredients until incorporated and whip until hard peaks form. Just until the cream will stand up on its own. Do not overwhip or you will have butter!
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