This fluffy cinnamon whipped cream is made with mascarpone for extra stability, so it stays smooth, creamy, and pipeable. It’s the perfect topping for my cinnamon cupcakes, but you can also use it on a layer cake, cheesecake, or even a holiday tart.
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This cinnamon whipped cream is not just regular whipped cream — it’s stabilized with mascarpone, which makes it thicker, creamier, and perfect for piping.
Unlike classic whipped cream that can collapse after a few hours, this version keeps its shape beautifully. If you’ve already tried my mascarpone frosting, you know how smooth and versatile it is.
This spiced version is just as stable, with the cozy flavor of cinnamon, and it works wonderfully on cupcakes, cheesecakes, or even layered cakes.
Why you'll love this recipe
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.
How To Make Cinnamon Whipped Cream Frosting
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
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 like in this cinnamon cake.
- 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.
Tips for this recipe
Variations & Substitutions
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I hope you love these cinnamon whipped cream frosting. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Cinnamon Whipped Cream (Mascarpone Frosting)
- Total Time: 3 minutes
- Yield: 500 g (17 oz)
Description
Fluffy and stable cinnamon whipped cream made with mascarpone. Perfect for frosting a 3-layer 6-inch (15 cm) cake or topping about 12 cupcakes.
Ingredients
- 250 g cold mascarpone cheese (1 cup)
- 250 g cold heavy cream, 30–35% fat (1 cup)
- 50 g powdered sugar (½ cup)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Instructions
- Place the mascarpone, heavy cream, powdered sugar, vanilla, and cinnamon in a large chilled mixing bowl.
- Using a hand mixer or stand mixer with the whisk attachment, beat on low to medium speed until the cream thickens and holds firm peaks. Do not overwhip.
- Use immediately to frost cupcakes, layer cakes, cheesecakes, or pies.
Notes
Storage :Keep in an airtight container in the fridge for up to 2–3 days. Not suitable for freezing.
Tips:
- Chill everything – mascarpone, cream, and bowl should be very cold before whipping.
- Stop at firm peaks – overwhipping can make the frosting grainy.
- Use full-fat mascarpone – ensures stability and structure.
- Best for piping – this whipped cream holds its shape beautifully on cupcakes and cakes.
- Prep Time: 3 minutes
- Category: frosting, filling
- Cuisine: French
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