Cinnamon Maple Whipped Cream

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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.

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A mason jar piped full of cinnamon whipped cream with a gorgeous swirl.

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!

A gorgeous swirl of piped whipped cream with two cinnamon sticks blurred out in the background

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.

A pretty mixing bowl whisk with swirls of whipped cream and a beautiful fall napkin draped next to it

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.

A close up shot of a clear glass jar with a gorgeous swirl of whipped cream piped inside, and two cinnamon sticks laying next to it.

Recipes you can make with Cinnamon Maple Whipped Cream:

More Whipped Cream Recipes:

An overhead shot of a swirl of whipped cream coming out of piping bag.

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A gorgeous mason jar piped full of cinnamon whipped cream with a gorgeous fall colored napkin draped next to it.

Cinnamon Maple Whipped Cream

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3.5 Cups

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
  • 23 tbsp Pure maple syrup
  • 12 tsp Cinnamon

Instructions

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. 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.
  3. Slowly add the maple syrup, powdered sugar and cinnamon and continue beating on high speed until stiff peaks form
  4. Keep refrigerated until ready to serve.
  • Category: Frosting
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26 Responses
  1. Kim

    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 🙌

  2. Kristi Bower

    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.

  3. Angela

    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.

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