Cinnamon maple whipped cream is fresh homemade whipped cream flavored with sweet maple syrup and warm cinnamon spice. It’s the perfect easy topping for your favorite fall desserts, coffees, pancakes, pies, and more!
Cinnamon whipped cream is perfect for dolloping onto no-bake desserts, slices of apple pie, and pumpkin cheesecake bars.
This cinnamon maple whipped cream recipe is one of the first flavors of homemade whipped cream I shared on the site. It combines two favorite fall flavors: Cozy cinnamon and real maple syrup.
This has since become a reader-favorite fall dessert topping, and it’s still one that I come back to season after season! I’ve updated this post with tips and tricks I’ve picked up along the way.
Powdered sugar stabilizes this whipped cream and makes it sweeter, like frosting. It pipes smoothly, so I’ll use it to decorate a batch of pumpkin cupcakes or swirl it onto a slice of pumpkin pie or mini pumpkin cheesecakes instead of the usual Cool Whip.
Tips for Perfect Whipped Cream
- Use a metal or glass bowl. Plastic bowls can hold onto grease and residue, and grease is the enemy of perfectly whipped cream. I also like to wipe down my bowl and utensils lightly with white vinegar to ensure they’re squeaky clean.
- Chill the mixing bowl and whisk (or whisk attachment) in the freezer before you begin.
- Use full-fat, cold heavy cream. Nonfat or reduced-fat options won’t whip the same. Leave the cream in the fridge until you’re ready to make the whipped cream.
- Try a variation with mascarpone. Add mascarpone cheese to this recipe to make mascarpone whipped cream flavored with cinnamon and maple syrup.
Ingredient Notes
You need only 4 ingredients to make this warmly flavored whipped cream recipe. See the recipe card for the full recipe measurements.
- Heavy Whipping Cream – Be sure to use full-fat whipping cream and not pouring cream. Keep the heavy cream very cold.
- Powdered Sugar – Granulated sugar will make the whipped cream grainy.
- Maple Syrup – Use real maple syrup, and not artificial pancake syrup. If you don’t have maple syrup, you can use ½ teaspoon of vanilla extract instead.
- Cinnamon – Freshly ground will have the best flavor. Pre-ground works perfectly, too. You can also supplement the cinnamon with more spices, like nutmeg, ginger, cloves, and allspice (or try pumpkin pie spice).
How to Make Cinnamon Maple Whipped Cream
This whipped cream takes minutes to make from scratch using a stand mixer or hand mixer. Follow the steps below.
- Beat the heavy cream. Pour the cold heavy cream into your chilled bowl. Using an electric mixer, beat the cream on medium-high speed until it starts to thicken.
- Add maple syrup and cinnamon. Next, drizzle in the maple syrup, then slowly add the powdered sugar and cinnamon.
- Whip until stiff peaks form. Whip until the mixture holds a peak that stands straight up on the end of the whisk (stiff peaks). Use your whipped cream right away. See the “Ways to Use” section below for my suggestions.
Frequently Asked Questions
Whipped cream is best used right away. If you’re preparing a dessert in advance, add the whipped cream and store the finished dessert in the fridge until it’s time to serve (as opposed to refrigerating the whipped cream on its own).
Yes, you can prepare this using a hand mixer, or even a whisk, though it will take longer to whip the cream into stiff peaks. Use a spatula to scrape down the bowl occasionally, and stir the whipped cream from the bottom to the top to ensure it’s evenly mixed.
Ways to Use Cinnamon Maple Whipped Cream
This light, fluffy maple cinnamon whipped cream makes the perfect Thanksgiving dessert topping, and I love to add it to pumpkin pancakes and more throughout the season. These are more everyday ways to enjoy your homemade whipped cream:
- In place of whipped cream: Layer it into fall-themed mini trifles with apple pie filling and pound cake pieces. You can also dollop it over apple crisp.
- As a drink topper: Swirl this cinnamon whipped cream onto a cozy latte or hot chocolate.
- As a dip for apple pie egg rolls or apple pie bites.
- Use it as frosting for apple pie cupcakes, pumpkin poke cake, or pumpkin cake.
- Decorating: Pipe this spiced whipped topping onto cupcakes and mini apple pies (see how to use piping tips).
Storage
- Refrigerate. Use your cinnamon whipped cream right away, or keep it in the fridge briefly until it’s time to use it. Keep any decorated desserts covered in the fridge for up to 2 days.
- Freeze. In a pinch, you can freeze this whipped cream for up to 1 month. Store it airtight. Thaw the whipped cream in the fridge and re-whip it before using.
More Flavored Whipped Cream Recipes
Cinnamon Maple Whipped Cream
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3.5 Cups
- Category: Frosting
- Method: Bowl
- Cuisine: American
Description
Cinnamon maple whipped cream is fresh homemade whipped cream flavored with maple syrup and warm spice. The perfect easy fall dessert topping!
Ingredients
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2–3 tablespoons Pure maple syrup
- 1–2 teaspoons Cinnamon
Instructions
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Prepare the whipped cream. Pour the heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the maple syrup, powdered sugar, and cinnamon, and continue beating on high speed until stiff peaks form
- Keep refrigerated until ready to serve.
Notes
- Store any desserts decorated with whipped cream covered in the fridge for up to 2 days.
Made this as a pumpkin pie topping for Canadian Thanksgiving today. My piping skills are poor but this was pure Yum! The recipe made more than I needed so I’m already craving a dollop on my morning coffee tomorrow —— and I take my coffee black! Have also already shared your recipe with a friend. Soooo good.
Oh I love that Leigh, I hope you enjoyed it!
Perfect on mini pumpkin cheesecakes!
That’s a fantastic pairing!
I always use this recipe when I make pumpkin pie (but would be good with apple pie etc.). It’s not only soooo yummy, but it looks pretty! Always get lots of compliments! Thank you.
Love that!
This is absolutely the best recipe I have tried!!!! So easy to make!
Woohoo!! Thank you Jennifer!
Easy, quick and a great accompaniment to my Pear & Carmel Cake. The whip cream topping is just the right sweetness and love the addition of the maple syrup and cinnamon. Great for the Fall/Winter season. Will definitely make again. 🤩
That cake sounds so amazing! Thank you for sharing!
This recipe is so light, tasty and not too sweet. I whipped these up and piped them onto some spiced cupcakes, this recipe is a total keeper!
Thank you Gail, that sounds like a perfect pairing!
I make this and pipe it on to my pumpkin pie every time and everyone LOVES it. Thank you! *Also, great tip about pre-chilling beaters and bowl 🙌
Yes!! It’s perfect for pumpkin pie!!
I was wondering If I could use this with your pumpkin spice cupcakes??
Hi Evelyn, yes that is a wonderful idea! They would go great together!
Made this to go with Pumpkin Angel Food Cake by Julie’s Eats and Treats. It was delicious and easy. I tasted cinnamon and not maple, so maybe next time I will cut the cinnamon in half then add more to taste. I received quite a few compliments on the dessert.
Oh that is wonderful and also that combination sounds AMAZING!!
We relocated to the DFW Metroplex a few years ago and some type of donut shop is on practically every corner in commercial areas. Shipelys Donuts are far and few in between. In my hometown, Shipley is #1 in Donuts and they have the best donuts with a whipped maple cream topping. I’ve travel the metroplex and called but cant find any whipped maple creamdonuts. When I asked co-workers, they all say ooooh that sounds good but never heard of it–only the maple glazed top donuts. I’ve tried maple glazed and they are no comparion to the whipped topping. I’m hoping this topping satisfies my craving for Sunday morning family breakfast (I’m purchasing fresh donuts-of course). Thanks for sharing.
Oh my heavens – this is going to MY face! I’m going to make this as a topper for my friend’s birthday cupcakes. Yummmmm!
I hope you like it!
Oh my! I would attack that with a spoon! 🙂 It looks so delicious; I LOVE the idea of adding maple syrup to whipped cream, too! Just stopping by from Marvelous Mondays to invite you to come link up with us at Tasty Tuesdays, where EVERY post gets pinned! It’d be great to have you there!
Hi Anyonita! Thanks for stopping by! I will check out the Tasty Tuesdays!
Thanks so much for sharing at MM tonight! Will be sharing on FB and pinning!
Thanks Deb! Great to have a new blogging friend!
I’d be fat and happy with a spoon and that jar full of this whipped cream! And how did I miss your cake batter whipped cream – yum! So making!
jar + spoon = happy me.
This is so easy, but wow, I can imagine how this would take pumpkin and apple desserts to the next level!
HAHA! I am right there with you!
Forget the pie…I just want a spoon and that jar! Yummmmm!!!
HAHA! I know right?! Less calories that way too!
sounds delish and looks so cute in the jar!
Thanks Dina!
Hi! I’m planning on making your Apple Pie Lasagna this weekend and was wondering if I could substitute the top plain layer of cool whip with this instead?
Hi there! Yes you can use this as the top layer! But I would just to cut the recipe in half. I would still suggest to put the container of cool whip in the cream cheese mix for consistency purposes.
Ok thanks!! Both look amazing!
Oh my goodness, I am so in love with this whipped cream! I haven’t even had any, but I know I need some in my life!
Looks sooo good. Where do I send my $$ so I can have you ship me some?
To the pumpkin patch!