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Cinnamon Maple Whipped Cream

Light, fluffy whipped cream sweetened with maple syrup and a warm hint of cinnamon—perfect for pies, cocoa, waffles, and holiday desserts.

Prep
5 mins

Yield
~2 cups (8 servings)

Difficulty
Easy

Best texture: Use cold heavy cream (36–40% fat). Chill the bowl and beaters 10 minutes for faster, loftier peaks.

Ingredients

• 1 cup (240 ml) heavy cream, cold
• 2 Tbsp (30 ml) pure maple syrup
• 1 tsp ground cinnamon

Optional (Stability & Flavor)

• 1–2 Tbsp mascarpone or 1 oz softened cream cheese (extra-stable)
• ½ tsp vanilla extract or paste
• Pinch fine sea salt (balances sweetness)

Equipment

• Metal mixing bowl + hand mixer (or stand mixer/whisk)
• Rubber spatula
• Chilled bowl/beaters for quickest whip

Directions

1. Whip to soft peaks. Beat cold heavy cream on medium-high until soft peaks just form.
2. Flavor & finish. Add maple syrup and cinnamon (plus vanilla/salt if using); beat briefly to medium peaks—glossy and pillowy. Stop as soon as peaks hold.
3. Stabilized option: Beat in mascarpone/cream cheese until smooth at soft-peak stage, then finish to medium peaks.

Fix overwhipped cream: If it starts to look grainy, gently fold in 1–2 Tbsp fresh cream to bring it back.

Serving Ideas

• Pumpkin or apple pie, pecan tart, crumbles & cobblers
• Hot cocoa, chai, coffee drinks
• Waffles, pancakes, French toast, Belgian waffles
• Roasted pears or apples, cinnamon cake, brownies

Make-Ahead & Storage

• Fresh (unstabilized): Best within 4–6 hours; refrigerate covered up to 24 hours—rewhisk a few seconds before serving.
• Stabilized (with mascarpone/cream cheese): Holds 24–48 hours refrigerated.
• Freezing: Dollop on parchment and freeze; thaw in the fridge (texture slightly softer).

Variations

• Chai spice: Swap cinnamon for ¾ tsp chai spice.
• Maple-vanilla: Add ½ tsp vanilla + tiny pinch salt.
• Dairy-free: Whip chilled coconut cream; sweeten and spice as above.

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