Jenna Bush Hager’s Cinnamon Whipped Cream is a simple, cozy upgrade to classic whipped cream—and it comes together in minutes. Lightly sweetened, gently spiced, and incredibly versatile, this easy topping adds warmth and depth to desserts, drinks, and even breakfast favorites. It’s one of those small touches that makes everything feel just a little more special.
Why Everyone Will Love This Recipe
- Made with just a handful of pantry staples
- Ready in under 5 minutes
- Lightly spiced with warm cinnamon
- Perfect for desserts, coffee, and brunch dishes
- Easy to customize with vanilla or extra spice
What Is Cinnamon Whipped Cream?
Cinnamon whipped cream is classic whipped cream enhanced with a touch of ground cinnamon—and sometimes vanilla—for warmth and aroma. Jenna Bush Hager’s version keeps things beautifully simple, letting the cream stay light and fluffy while the cinnamon adds just enough cozy flavor to elevate whatever it’s served with.
Cooking Tips
- Chill the bowl and beaters for faster, fluffier whipping.
- Add cinnamon near the end of whipping to avoid deflating the cream.
- Use confectioners’ sugar for a smooth, lump-free texture.
- Don’t overwhip—stop as soon as soft-to-medium peaks form.
- A splash of vanilla adds depth but is totally optional.
Frequently Asked Questions
Can I make this ahead of time?
Yes. You can make it up to 24 hours ahead and store it covered in the refrigerator. Give it a gentle stir before serving.
Can I use granulated sugar instead of powdered sugar?
Powdered sugar is best because it dissolves instantly. Granulated sugar may leave a grainy texture.
Can I make it dairy-free?
Yes. Use full-fat coconut cream, well chilled, and whip as you would heavy cream.
How strong is the cinnamon flavor?
It’s subtle and warm, not overpowering. You can add more to taste if you prefer.
What can I serve this with?
Pies, cakes, hot chocolate, coffee drinks, pancakes, waffles, oatmeal, or fruit.
How to Store
Store cinnamon whipped cream in an airtight container in the refrigerator for up to 2 days. Rewhip gently if needed before serving.
How to Freeze
Freezing is not recommended, as whipped cream can lose its light texture once thawed.
Ingredients
- 1 cup heavy cream, cold
- 1 Tbsp confectioners’ sugar
- ¼ tsp ground cinnamon
- Optional: splash of vanilla extract
How to Make Jenna Bush Hager’s Cinnamon Whipped Cream
- Prepare to whip: Pour the cold heavy cream into a chilled mixing bowl.
- Whip the cream: Using a hand mixer or stand mixer, whip the cream on medium speed until it begins to thicken.
- Sweeten: Add the confectioners’ sugar and continue whipping.
- Add cinnamon: Sprinkle in the cinnamon (and vanilla, if using) just before the cream reaches full peaks.
- Finish: Whip until soft or medium peaks form. Serve immediately or refrigerate until ready to use.
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