How To Make Malt Shop Cinnamon Whipped Cream

I’m going to have to take my in-laws’ word for it that this was what was served at malt shops in the 50s. I’m old, I’m not that old. What I can say is that it’s freakin’ delicious.

Ingredients

140705-0932021 quart heavy whipping cream
2 cups raw sugar
2 tablespoons vanilla
2 tablespoons cinnamon (oops, forgot to put it in the picture)

Directions

This is mostly the same recipe as the original whipped cream recipe I did before. Put the vanilla, sugar, cinnamon and cream in a mixing bowl and start mixing slowly. Gradually turn up the speed until it’s all the way up. (Click any of the pictures for a bigger view.)

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If you start out at high speed it will splatter everywhere. Trust me on this one.

Keep going until the cream thickens up.

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Remember that you forgot the cinnamon. Say some bad words, add the cinnamon and beat briefly.

Malt Shop Cinnamon Whipped Cream

Scrape down the sides to make sure you get all the cinnamon mixed in and beat again.

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Scoop out into a serving bowl.

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And that’s it.

PS: This is the topping for the waffles I showed previously.

Malt Shop Cinnamon Whipped Cream

Prep Time: 5 minutes

Total Time: 5 minutes

Malt Shop Cinnamon Whipped Cream

Ingredients

  • 1 quart heavy whipping cream
  • 2 cups raw sugar
  • 2 tablespoons vanilla
  • 2 tablespoons cinnamon

Instructions

Combine all ingredients in a large bowl and beat on high with an electric mixer for several minute, until the cream thickens and forms soft peaks.

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