Cinnamon Whipped Cream

Q: Why should I make homemade cinnamon whipped cream?

A: Because it's awesome, no other explanation is required!

Note: This recipe will make enough whipped cream for a little over one pie. Not sure what to do with the extra whipped cream? Suggestions: put it in your coffee, put it on top of fresh berries, eat it directly out of the bowl, etc.

Cinnamon Whipped Cream
2 cups Heavy Whipping Cream
1 teaspoon Cinnamon
4.5 tablespoons Confectioner's Sugar (aka: powdered sugar)

Pour your heavy whipping cream and cinnamon into a large mixing bowl. Using an electric mixer, begin to beat together on high. Quickly add in your confectioner's sugar and continue to beat until your cream becomes fluffy and voluminous (approximately 2 minutes). 

Homemade cinnamon whipped cream is best used in 1-2 days. Store covered in your refrigerator.

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