How to Make Whipped Cinnamon Cream

 How to Make Whipped Cinnamon Cream

With the help of this simple-to-make cinnamon whipped cream, treat yourself to a little something special today. Cinnamon whipped cream elevates your dessert to a whole new level of taste and only takes a little less than 10 minutes to prepare. It pairs perfectly with your favorite apple or pumpkin pie, coffee, or hot chocolate because of the subtle cinnamon flavor.

Equipment

a stand mixer, an electric mixer, or an immersion blender.

In contrast to an electric or stand mixer, the cream whips up relatively quickly (within 60 seconds) when using an immersion blender. A cream whipper can be used to whip cream quickly.

If you don't have the aforementioned tools, a balloon whisk will work. A balloon whisk may take a little bit longer to whip the cream than an electric or stand mixer.

a sizable bowl, preferably made of glass or metal because these materials keep cooler temperatures better than plastic does.

a set of measuring spoons and cups or a kitchen scale

Ingredients

1 cup or 250 ml of heavy or whipping cream, see note 1 1/2 teaspoon of powdered cinnamon, ground.

15g or two tablespoons of powdered sugar.

Vanilla extract, 1 teaspoon (optional) review note 2.

Instructions

Before using the bowl, let it sit in the fridge for about 10 minutes.

Pour cold cream into the cooled bowl first, straight from the refrigerator. Add vanilla, ground cinnamon, and powdered sugar (if using)

To begin beating the cream, turn on a low setting on a stand mixer or electric mixer.

The cream should start thickening in 2 minutes, depending on your mixer. Increase the speed to a medium setting as it starts to thicken, then beat until the cream reaches the appropriate consistency (see note 3).

It takes roughly 5–6 minutes of medium-speed mixing to reach soft peaks. As soon as the beaters are lifted, the peaks collapse. For scooping atop your coffee or hot chocolate, this consistency works best.

It takes around 8 minutes of medium-speed hammering to reach stiff peaks. As soon as the beaters are lifted, stiff or hard peaks stand straight up. Because it holds its shape for several hours, this solid consistency makes for excellent piping.

NOTES

You can use heavy cream or whipped cream in this recipe. Whipping cream, on the other hand, yields a lighter and airier texture that doesn't retain peaks as stiffly, whereas heavy cream yields a stiffer whipped cream that can keep peaks.

The whipped cream has a faint vanilla flavor added by a delicate flavour. If preferred, you can omit using this ingredient.

Please be aware that the length of time it takes the cream to reach the correct consistency is only an estimate and will vary depending on the force and speed of your beaters.

Nutrient information

883 calories, 88g total fat, 23g carbs, 5g protein, 16g sugar, and 326mg cholesterol are found in 1 cup (250 ml).