Wednesday, August 10, 2011

Cinnamon Whipped Cream

Whipping cream is one of those lovely items to happen upon in your refrigerator.  You can use it in almost any way, but here's one that's really handy for dressing up desserts.

Cinnamon Whipped Cream

1/2 cup heavy cream
1 Tbs. powdered sugar
1/2 tsp. cinnamon

If you think ahead enough, it pays to put your beaters or mixing bowl in the freezer for a little bit before beginning.  If not, it'll just take a little longer.  Pour cream into mixing bowl.  Begin beating with electric beaters or, if you're lucky like me, your KitchenAid.  Gradually add in sugar and cinnamon.  Beat until soft peaks form.  It'll take a few minutes at top speed, but be sure to watch carefully.  If you overbeat, you'll have cinnamon-sugar flavored butter!  Enjoy!

2 comments:

  1. I've never made real whipped cream before. Someday . . .

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  2. I love making whipped cream, but I never thought to add cinnamon. What a nice touch! And you're right, the chilled mixing bowl is key.

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