I make homemade whipped cream (or whipped topping, if you prefer) often. As in very often. As in very, very often… you get the idea. I typically use 2 tablespoons of granulated sugar per 1 cup of heavy whipping cream. However, if I’m making it for something extra special (Chess Pie, Sweet Potato Pie, Pumpkin Pie, French Toast, Chai Tea Lattes…), I’ll substitute 1 tablespoon of Cinnamon Sugar for one of the tablespoons of sugar.
I prefer a Cinnamon Sugar blend in a grinder because it gives these wonderful sprinkles of cinnamon goodness that just really float my boat.
If you’ve never made your own whipped cream, do me a favor and give it a go immediately, if not sooner. Once you do, you’ll never buy a tub of ready made whipped topping ever again.
Well, okay, maybe in a pinch.
Cinnamon Sugar blends are pretty easy to find. The Cinnamon Sugar blend in a grinder I’m obsessed with was found in…. are you sitting down?…. Rural King.
I know, right?
Trader Joe’s apparently has such grinders. You can even find Trader Joe’s Cinnamon Sugar Grinders
This whipped topping is worth the extra step. Trust me.
Here’s the quick and easy process: Combine 1 cup very cold Heavy Whipping Cream, 1 Tablespoon granulated sugar, and 1 Tablespoon (grounded) cinnamon sugar. With your blender (or hand whisk if you’re working on your arms), whip it… whip it good.. until you achieve the consistency you’re after.
If you use an electric mixer, don’t go higher than the medium speed. You’ll end up with something closer to butter than whipped cream.
Some people prefer using sifted confectioner’s sugar in place of granulated sugar. I’ve done it both ways and, personally, think the confectioner’s sugar seems a little sweeter. When I use confectioner’s sugar, I go with the ratio of 1 Tablespoon Confectioner’s Sugar to 1 cup heavy whipping cream and add 1 teaspoon vanilla. The other difference you need to keep in mind is that when you use confectioner’s sugar, whip the heavy whipping cream BEFORE adding the confectioner’s sugar. Whip it until you see soft peaks, THEN add the confectioner’s sugar.
As you can see, using granulated sugar is a little simpler – but they’re both extraordinarily delicious.
A few tips can be found below the picture…
The Whipped Cream Shown Above Wasn’t Made with Cinnamon Sugar
A Couple of Tips for Making Homemade Whipped Cream:
- For quicker mixing and fluffier cream, chill your whisk (or beaters) and bowl for about 10 minutes in the freezer beforehand.
- Experiment with flavors by adding different extracts – vanilla, lemon, coconut, etc. Unless you use a clear extract, however, be prepared for your whipped cream to lose it’s snow white appeal. Regular vanilla extract takes it from a freshly fallen snow white to kind of a day three snow white. But the flavor it adds is fantastic, so I often just look the other way.
- Cold, cold, cold. That’s how you want your heavy whipping cream. Leave it in the fridge until the very minute you need it.
- If you cover it tightly, the whipped cream will keep in the fridge for up to 10 hours. If needed, whip it a little bit before using it. Don’t plan on storing it in the fridge for longer than this.
- Always remember not to over beat. It’s pretty easy to do, which is why a lot of people prefer using a whisk. Some people will begin the process with an electric mixer, then finish up with a whisk. I always use an electric mixer – I just remind myself the entire time, “Don’t overdo it. Don’t overdo it.”
- Homemade Whipped Cream with Cinnamon is DECADENT with Gluten Free French Toast with Almond Milk. DEC-A-DENT!
