Cinnamon Whipped Cream
Cinnamon Whipped Cream
Once you've tasted Cinnamon Whipped Cream, you'll never look at whipped cream the same way again. That extra dash of flavor redefines your whipped cream expectations and makes ordinary desserts extraordinary!
Happy & Healthy Cooking,
Fun-Da-Mentals Kitchen Skills
- measure :
to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).
- whisk :
to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.
Equipment Checklist
- Medium mixing bowl
- Liquid measuring cup
- Dry measuring cups
- Measuring spoons
- Whisk
Ingredients
Cinnamon Whipped Cream
- 1 C heavy whipping cream **(for DAIRY ALLERGY sub dairy-free/nut-free whipping cream)**
- 1 tsp ground cinnamon
- 1/4 C brown sugar
- 1 pinch salt
Food Allergen Substitutions
Cinnamon Whipped Cream
- Dairy: Substitute dairy-free/nut-free whipping cream.
Instructions
Cinnamon Whipped Cream
recipe tip
Your heavy cream will become whipped cream a lot faster if you use a cold metal whisk and a cold metal bowl. The cold temperature will cut the time you spend whipping significantly.
scrumptious science
Creating the whipped cream will require friction. Friction is the resistant force that is present when two objects move across each other. In this instance, the cream will be whisked against the walls of the container. This friction causes the cream to become whipped cream. Friction can help to force air into the cream molecule, changing the fat structure of the cream. The fat, or lipid, molecule contains all sorts of fat, water, and a little air, protected by a barrier of triglycerides. When you whisk the cream, the triglyceride barrier breaks down, allowing the contained fat to clump together and appear thicker. You will notice the cream is becoming thicker but not yet whipped cream. Now that the triglyceride barrier is broken down, air can more freely integrate into the cream, and before you know it, the cream will be standing tall because it is full of air bubbles. Now put that cream on some banana pudding and quickly before it deflates.
measure + whisk
In a medium mixing bowl, measure 1 cup heavy whipping cream, 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1 pinch of salt. Whisk that mixture together vigorously until a medium stiff peak forms (if using coconut cream, this will be more of a drizzle than a stiff-peaked whipped cream). Whisking air into the heavy cream will create whipped cream. It’s as simple as that. Dollop Cinnamon Whipped Cream on top of desserts or layer it with our Southern Sunny Delight Banana Pudding!
Hi! I'm Heavy Cream!
"I'm not a lightweight, like half and half. I'm full of fat and pour out much thicker. You can also call me 'heavy whipping cream.' The names refer to the same thing! Did you know that I can transform myself with your help? I turn into a fluffy topping to put on cakes and pies when you whisk me as fast as you can (or you can use a mixer). However, I go through an even bigger change when you shake me really hard in a covered container for a few minutes—I turn into butter!"
- Heavy cream is the thick, high-fat liquid at the top of raw milk. It naturally separates from the milk, rising to the top. It is skimmed off and then pasteurized to kill bacteria, which makes it safer to drink and lasts longer.
- Heavy whipping cream is made up of about 36 percent fat. In comparison, regular whipping cream is 30 percent fat, and half-and-half averages to about 14 percent.
- Heavy cream whips up better as a topping if the cream is cold, and pouring it into a cold mixing bowl before whipping also helps.
- The Guinness World Record for the most people simultaneously whipping cream by hand is 1,434 and was set on August 22, 2015, by employees of the Swiss company Nordostmilch AG in Bürglen, Switzerland.
- A dollop of whipped cream is great on fruit, cakes, and pies. The tallest recorded dollop so far was over 7 inches atop a mug of hot chocolate!
- Some of the foods heavy cream is added to include cakes, frostings, ice cream, salad dressings, sauces, soups, sour cream, scrambled eggs, chocolate ganache, crème fraîche, panna cotta, and homemade cheeses.
- One-half cup of heavy cream contains 43 grams of fat, 3 grams of protein, and the minerals calcium and phosphorus. It has more of the fat-soluble vitamins A, D, E, and K than lower-fat dairy products. Fat-soluble vitamins are more easily absorbed by your body when eaten with fat.
History of Whipped Cream!
- Whipped cream is heavy cream that has been whisked by hand, beaten with a mixer, or shaken in a jar with a lid until it becomes light and fluffy by introducing air into the cream. It should hold its shape when it is at the right stage. If the cream is mixed too long, it turns into butter.
- Whipped cream is mentioned in European 16th-century writings by authors and chefs from England, France, and Italy. It was referred to as "snow cream." The English name, "whipped cream," was first used in 1673.
- Sugar can be added to the cream as it is being whipped, or it can remain unsweetened. Chantilly cream usually refers to sweetened whipped cream flavored with vanilla.
- Whipped toppings you can purchase in a can or tub may include cream along with other ingredients. Non-dairy whipped toppings are also available in the grocery store.
- Whipped cream is used as a topping or filling for cakes, cupcakes, pies, cream puffs, ice cream, milkshakes, sundaes, cold coffee drinks, pancakes, and waffles. It will go into a pastry bag for decorative piping.
- If you need your whipped cream to hold its shape for a few hours, adding a stabilizing ingredient will help prevent it from deflating, losing definition, and leaking (weeping). Stabilizers include unflavored gelatin and water, cornstarch, powdered sugar, crème fraîche, and mascarpone cream.
The Yolk's On You
I named my dog Cinnamon!
He's a lot of bark!
That's Berry Funny
How does a cat make whipped cream?
With its WHISKers!
