Cinnamon Whipped Cream

Cinnamon whipped cream made with mascarpone is fluffy, stable, and easy to pipe, perfect for cupcakes, cakes, and cheesecakes

Made with mascarpone, this cinnamon whipped cream is thicker and creamier than classic whipped cream, giving a stable texture that pipes beautifully.

As a French baker, I use mascarpone to stabilize whipped cream so it holds its shape longer without losing its light, airy feel.

This cinnamon version brings a warm, cozy flavor and works perfectly on cupcakes, cheesecakes, and layered cakes that need a soft but reliable topping.

Why you'll love it

• Stable & fluffy – mascarpone keeps this whipped cream firm and pipeable.
• Warm flavor – sweet vanilla and cinnamon for the coziest taste.
• So versatile – top cupcakes, cheesecakes, tarts, or layer cakes.

Ingredients you need

• Mascarpone: cold, full-fat mascarpone cheese for stability.
• Heavy cream: cold whipping cream with at least 30–35% fat.
• Powdered sugar: for sweetness and a smooth texture.
• Vanilla extract: adds flavor depth.
• Ground cinnamon: warm spice for that cozy taste.

Tips for this recipe

• Keep everything cold – mascarpone, cream, and bowl should be well chilled for best results.
• Don’t overwhip – stop as soon as firm peaks form to avoid a grainy texture.
• Use full-fat mascarpone – it gives structure and stability.
• Perfect for piping – this whipped cream holds its shape beautifully on cakes and cupcakes.

How to make cinnamon whipped cream

This cinnamon whipped cream is made from my classic mascarpone frosting base, giving it a light, creamy texture with great stability.

Place the mascarpone, heavy cream, powdered sugar, vanilla, and ground cinnamon in a large mixing bowl.

Using a hand mixer or stand mixer with the whisk attachment, beat on low to medium speed until the mixture becomes thick, smooth, and holds firm peaks.

How to use cinnamon whipped cream

• Cupcakes: perfect swirl on top of cupcakes.
• Layer cakes: use as a light filling between cake layers.
• Cheesecake: a fluffy topping for baked or no-bake cheesecakes.
• Tarts & pies: spoon over apple pie, pumpkin pie, cinnamon pie or fruit tarts.
• Hot drinks: add a generous dollop on coffee, hot chocolate, or lattes.

Storage

Store the cinnamon whipped cream in an airtight container in the fridge for up to 24 hours, then re-whip briefly before using.

Recipe variations

• Cinnamon cream cheese frosting: swap mascarpone for cream cheese for a tangier version.
• Maple cinnamon whipped cream: replace powdered sugar with maple syrup for a warmer flavor.
• Pumpkin spice whipped cream: add nutmeg and ginger along with the cinnamon.

It’s perfect for cinnamon cupcakes or a cinnamon roll cake when you want a light frosting that still holds its shape.

Recipe Questions

Can I make cinnamon whipped cream ahead of time?

Yes, you can prepare it up to 24 hours in advance and keep it refrigerated, then re-whip briefly before using.

Is cinnamon whipped cream stable for piping?

Yes, the mascarpone stabilizes the whipped cream, making it thick, smooth, and perfect for piping.

More Whipped Cream frostings

• Biscoff mascarpone frosting
• Lemon mascarpone frosting
• Oreo mascarpone frosting

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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