Cinnamon Maple whipped cream is a homemade whipped cream flavored with maple syrup and cinnamon. It’s the perfect topping for pies, cakes, coffee or your pumpkin spice latte.
This amazing Cinnamon Maple Whipped Cream was one of the first whipped cream recipe I posted on my blog. It got two of my favorite fall flavors- cinnamon and pure maple syrup.
This makes a fantastic filling for a cupcake, frosting for a cake or what I like to do, eat it straight from the mixing bowl. I’ve also used it as toppings for no-bake desserts and pies.
Wouldn’t it be a fun twist to serve this on top of a pumpkin pie instead of cool whip? Seriously guys, this is so easy to make!
When I make homemade whipped cream, I always put my mixing bowl and whisk in the freezer. One time, I read that this helps to keep the heavy whipping cream colder while it is forming the stiff peaks. It makes a huge difference.
I also use a stabilizer for my whipped cream. You can use gelatin, but I prefer to use powdered sugar. It does make the whipped cream a bit sweeter, but I prefer some flavor to the whipped cream.
How to make Cinnamon Maple Whipped Cream
- Start with a cold bowl and the whisk attachment, which helps to keep your ingredients cold
- 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
- Next, drizzle in the maple syrup, add the powdered sugar and cinnamon and continue beating on high until stiff peaks form.
- It is recommended to use this right away to decorate your cakes or cupcakes. Anything decorated with whipped cream should be stored in the refrigerator.
Can I make whipped cream ahead of time?
My opinion? Not so much. If I am making a no-bake dessert or pie, I always prefer to prepare the whipped cream just prior to serving or at least the same day that I am serving it. However, it can also be frozen if needed. I want the whipped cream to be fresh, and I find it’s more stable at this point.
However, if you don’t have time and you need to make the whipped cream the night before serving, I suggest piping it onto your dessert at that time as opposed to leaving it in a bowl overnight.
Can I make whipped cream without a stand mixer?
Yes, you can prepare this using a hand mixer. However, I find the hand mixer cannot achieve the same stiff peaks as a stand mixer, but it still does the job.
If you’re using a hand mixer, I suggest using your spatula to turn the whipped cream from the bottom to the top and continue mixing to ensure it’s evenly mixed. I’ve also heard whipped cream can be made in an immersion blender, but I have never tried it myself.
Recipes you can make with Cinnamon Maple Whipped Cream:
More Whipped Cream Recipes:
- How To Make Whipped Cream
- Cake Batter Whipped Cream
- Hot Chocolate Whipped Cream
- Mascarpone Whipped Cream
- Cinnamon Honey Mascarpone Whipped Cream is perfect with this Pumpkin Cake
Follow Beyond Frosting:
Facebook | Twitter | Pinterest | Instagram
Print
Cinnamon Maple Whipped Cream
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3.5 Cups
- Category: Frosting
Description
Cinnamon Maple whipped cream is a homemade whipped cream flavored with maple syrup and cinnamon. It’s the perfect topping for cakes, coffee or your pumpkin spice latte.
Ingredients
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2–3 tbsp Pure maple syrup
- 1–2 tsp 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.
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!