Description
This Cinnamon Whipped Cream is a cloud-like, perfectly spiced topping that transforms waffles, pancakes, and desserts into bakery-worthy creations. Ready in just 5 minutes with only 3 main ingredients, it’s healthier than syrup and incredibly versatile.
Ingredients
For Cinnamon Whipped Cream:
1 cup heavy whipping cream, very cold (36-40% milk fat)
2 tablespoons powdered sugar
1 teaspoon ground cinnamon (preferably Ceylon)
1/2 teaspoon vanilla extract
Pinch of salt
For Cinnamon Waffles:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 3/4 cups buttermilk
1/3 cup melted butter, cooled slightly
1 teaspoon vanilla extract
For Serving:
Fresh berries, sliced bananas, maple syrup (optional)
Instructions
1. Chill mixing bowl and whisk attachments in freezer for 10-15 minutes. Preheat waffle iron according to manufacturer directions.
2. Make Whipped Cream: Pour very cold heavy cream into chilled bowl. Add powdered sugar, cinnamon, vanilla, and pinch of salt.
3. Using electric mixer with whisk attachment, start on low speed for 30 seconds to combine without splashing.
4. Increase to medium speed and whip 1-2 minutes until cream thickens. Increase to medium-high speed.
5. Continue whipping, watching carefully, for 3-4 minutes total until soft peaks form (peaks form but droop over gently).
6. Stop at soft peaks – don’t over-whip or cream becomes grainy. Transfer to serving bowl, cover, and refrigerate.
7. Make Waffles: In large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
8. In separate bowl, whisk eggs until slightly frothy. Add buttermilk, cooled melted butter, and vanilla. Whisk until combined.
9. Pour wet ingredients into dry ingredients. Stir gently with spatula just until combined – lumps are fine. Let rest 5 minutes.
10. Lightly grease preheated waffle iron. Pour recommended amount of batter onto center (usually 1/2-3/4 cup).
11. Close lid and cook 3-5 minutes until steam stops and waffles are golden brown and crispy.
12. Transfer to wire rack in 200°F oven to keep warm. Repeat with remaining batter.
13. Serve warm waffles topped generously with Cinnamon Whipped Cream. Garnish with additional cinnamon if desired.
Notes
Cream must be very cold for proper whipping – chill bowl and beaters too.
Stop whipping at soft peaks for toppings; stiff peaks are too dense.
Use powdered sugar for smoothest texture without graininess.
Whipped cream stores refrigerated up to 24 hours; re-whip briefly before serving.
Over-whipped cream? Fold in 1-2 tablespoons fresh cold cream to rescue.
For dairy-free: Use solidified coconut cream from refrigerated can.
Don’t stack warm waffles or they’ll steam and lose crispness.
Freeze cooked waffles up to 3 months; toast directly from frozen.
For stabilized cream that lasts 3 days, add 1 teaspoon cream cheese while whipping.
Waffle batter stores covered in refrigerator up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Whipped, Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 2 waffles with 1/3 cup whipped cream
- Calories: 395
- Sugar: 14g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 115mg
Keywords: cinnamon whipped cream, cinnamon waffles, homemade whipped cream, breakfast topping, waffle recipe