Cinnamon Chantilly Cream

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This French-style whipped cream infused with cinnamon takes just minutes to prepare and elevates any dessert from simple to sophisticated. The technique of chilling your equipment ensures maximum volume and stability. A versatile topping that can be made fresh or prepared up to 24 hours ahead.

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Prep Time 10

Total Time 20

Servings: 4

Course: Dessert, Side Dish

Cuisine: French

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Ingredients Equipment Method Notes

Ingredients

1 cup Heavy Whipping Cream chilled
2 tablespoon Powdered Sugar
1 teaspoon Pure Vanilla Extract
½ teaspoon Ground Cinnamon
1 pinch Salt, Morton Coarse Kosher Salt Morton brand

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Equipment

Mixing bowl
Whisk
Electric Mixer
Freezer

Method

Chill the mixing bowl and whisk in the freezer for 10-15 minutes before starting.
Pour the chilled heavy cream into the cold bowl.
Add the powdered sugar, vanilla, cinnamon, and salt.
Whip until soft peaks form.
Serve immediately.

Notes

Chilling your bowl and whisk is critical—cold equipment produces more stable peaks and greater volume. Stop whipping at soft peaks; overwhipping will turn your cream grainy and eventually into butter. For make-ahead service, slightly underwhip the cream since it will continue to thicken in the refrigerator. If it separates after storage, a few gentle whisks will bring it back together. You can adjust the cinnamon level based on what you're topping—use less for delicate fruit desserts, more for spiced cakes or pumpkin pie. This holds well for 24 hours but is always best served fresh.

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