Sweet & Spicy Cinnamon Whipped Cream Recipe (Stabilized with Cream Cheese)
Spice up your sweets with our Sweet & Spicy Cinnamon Whipped Cream, stabilized with cream cheese for an extra layer of richness. It's the perfect way to make your treats stand out.
Equipment
Ingredients
- 1 cup heavy cream , also called heavy whipping cream
- 2 to 4 Tbsp granulated sugar , or sugar of choice*
- 1 tsp vanilla extract , optional for more flavor
- 1 tsp cinnamon powder
- 2 oz cream cheese of choice , room temperature (2 oz = about 4 Tbsp)**
Instructions
Prepare the Ingredients
- Make sure the cream cheese is softened to room temperature. This will ensure a smooth consistency when blending it with the other ingredients.
- For best results, chill mixing bowl in the fridge for 15 minutes before whipping. Keep heavy cream cold in the fridge until then.
Whip Cream
- In a mixing bowl, add the softened cream cheese and granulated sugar. Start with 2 tablespoons of sugar, and you can adjust for sweetness later.
- Use a hand mixer to beat the cream cheese and sugar together. The mixture should be creamy, and is important to prevent lumps in your whipped cream.
- Once the cream cheese and sugar are well combined, pour in the heavy cream and add the vanilla extract.
- Begin whipping the mixture at low speed, gradually increasing the speed to medium-high until well blended.
- Taste the whipped cream and adjust the sweetness by adding more sugar if needed.
- Finish whipping until stiff peaks form. This means the whipped cream should be thick and hold its shape when the beaters are lifted.
- Add the cinnamon powder and use a spatula to incorporate it into the whipped cream. TIP: I like to mix it only half way so that there is a cinnamon streak effect throughout the whipped cream.
- Yields approximately 2 cups of whipped cream
- Use the freshly whipped cream to top your favorite desserts, such as cakes, pies, fruits and more.
Storing Instructions
- If you have leftover whipped cream, store it in an airtight container in the refrigerator. It will keep well for 1-2 days. You may need to re-whip it for a few seconds to restore the desired consistency.
Notes
*Sugar Substitutions:
For a lower carb option, replace sugar with a sugar-free substitute such as granulated monk fruit sweetener or erythritol. If using stevia powder, be sure to convert the amount of stevia according to package directions.
You can also use 3 Tbsp of powdered sugar for every 2 Tbsp of sugar in this recipe.
For a darker whipped cream, use dark brown sugar instead of white sugar. You can also use Date Sugar or Coconut Sugar.
** the added cream cheese does add a cheesecake-like flavor to the final whipped cream. If you'd like a less noticeable cream cheese flavor but still get the benefits of stabilization, I recommend using 1 oz of cream cheese (2 Tbsp) per 1 cup of cream.
Nutrition
Calories: 1089kcalCarbohydrates: 40gProtein: 14gFat: 99gSaturated Fat: 62gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gCholesterol: 315mgSodium: 370mgPotassium: 451mgFiber: 1gSugar: 36gVitamin A: 3974IUVitamin C: 2mgVitamin D: 4µgCalcium: 304mgIron: 1mgZinc: 1mg***Net Carbs: 39g
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