Pumpkin Whipped Cream
This simple Pumpkin Whipped Cream is a 10 minute recipe that will put you right into the cozy fall spirit. The perfect hint of pumpkin spice, a touch of pumpkin and absolutely delicious. You will want to add it on top of all of your fall treats and drinks!
Servings: 16 ¼ cup servings
In a medium bowl, combine heavy cream, powdered sugar, vanilla, cinnamon and pumpkin spice. Using a hand mixer or a standing mixer with a whisk attachment, whip on medium until stiff peaks start to form. This will take 3-5 minutes.
When stiff peaks have formed, gently fold in the pumpkin.
Chill until ready to serve. Top your favorite fall treats and more with a big dollop or pipe on top of cakes, cheesecakes, pies and more.
- Make sure cream and tolls are VERY cold. You can even put it in the freezer for about 10-15 minutes before making this pumpkin whipped cream. Feel free to freeze your mixing bowl and beaters. If you can, use a metal mixing bowl as it will retain the cold well.
- This pumpkin whipped cream is best as a topper. You can certainly pipe it on cakes or spread it on cupcakes, but it is not ideal for using in layer cakes as it will spread. For best results, add it over top of pies, cheesecakes, crisp recipes, ice cream, coffee and more.
- You can omit the pumpkin if desired. The pumpkin adds a touch of orange color and flavor to this whipped cream. However, it is not necessary if you don't want to add it. The real flavor comes from the spices.
Calories: 118kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 1034IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 0.1mg