How to Make Homemade Maple Cinnamon Whipped Cream

Homemade Maple Cinnamon Whipped Cream: The holiday recipe that will make all those store-bought pies feel homemade! | Stacie Billis

Making whipped cream is dead easy. And this Maple Cinnamon Whipped Cream recipe gives any dessert — even one from the store — the homemade touch you’re looking for, no extra work required.

If you’ve never made whipped cream before, you can even just put heavy whipping cream and some sugar in a jar, seal, and shake. That’s how easy it is. There’s really no excuse not to make it yourself given  how hard it is to find an all-natural whipped cream at the store (which will be more expensive too!).

Homemade Maple Cinnamon Whipped Cream recipe | Stacie Billis

Also, when you make whipped cream from scratch, you get to buy dessert from the store and suddenly dessert feels homemade. But homemade pie — that you worked so hard to bake — with store-bought whipped cream? Meh.

So basically, making this saves you money and time!

This version has natural sweetness from the maple syrup and the cinnamon adds a warm note. I’m not going to say that you’ll never go back to whipped topping, but you may never go back to whipped topping.

Maple Cinnamon Whipped Cream

Makes 2 cups whipped cream


1 cup heavy whipping cream
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon

Combine all the ingredients in a medium-size bowl (ideally a metal bowl that’s been refrigerated for 20 minutes, though this isn’t absolutely necessary) and whisk until stiff peaks form, 3 to 5 minutes if whisking constantly. Use immediately or store in a sealed container in the refrigerator for up to 3 days.

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