Homemade Cinnamon Whipped Cream

Homemade Cinnamon Whipped Cream

This soft and luscious homemade cinnamon whipped cream is a lovely way to elevate your coffee or freshly-baked pie. Or to serve at a potluck in a beautiful glass dish along with fresh berries and a delicate biscuit.

Homemade Cinnamon Whipped Cream

1 pint organic heavy whipping cream
⅛-¼ tsp. salt
½ c. powdered sugar (or to taste)
2 T. ground cinnamon

Add all of the ingredients to a large mixing bowl. Using the whisk attachment on your beaters, whip until everything is fully mixed, light, fluffy, and the texture you want. Be careful not to over-mix. Carefully scoop the finished cream into a glass container with a lid or wide-mouth glass jar. Makes a generous quart. Keep refrigerated until use and savor within 3 days.

*Vanilla bean paste is recommended in lieu of standard vanilla extract, which would add more liquid to the whipped cream. I've linked the one I've used and loved for years. It's an affiliate link, which means if you purchase through it I will earn a few cents at no additional cost to you. Thank you for supporting my little family this way.

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