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Pumpkin Whipped Cream is the perfect topping for pie, hot chocolate or coffee!
This whipped cream is so delicious and versatile you’re going to want to have it on hand this fall because it goes with everything! Well, maybe not *everything* but definitely try it on pumpkin spice boba milk and Oreo iced coffee.
Let’s discuss the ingredients - there are only 6, and you might have all of them in your fridge and/or pantry!
- Heavy cream, or whipping cream - heavy cream has a higher fat content so it’s easier to whip, if you’re planning to pipe this onto a dessert I recommend going with heavy cream. That said, I used whipping cream with a slightly lower fat content, it still whips up beautifully, and if you’re only planning to use this for coffee or spooning onto desserts, then go for whipping cream.
- 10x sugar - powdered sugar, or confectioners sugar.
- Pumpkin puree - use 100% pumpkin puree, don’t use pumpkin pie filling.
- Cinnamon, or pumpkin pie spice - both work here, it’s totally up to you which one you want to use.
- Vanilla extract
- Sea salt - or kosher salt, just be sure it’s fine and not coarse.
Mix on medium-high until medium peaks form.
Medium peaks are the perfect consistency for piping onto desserts, and topping coffee with!
- Heavy cream - you can use whipping cream. If you’re vegan or dairy free you can use chilled, full fat coconut milk, but don’t add the water from the bottom of the can, only use the stuff at the top.
- Cinnamon or pumpkin pie spice - either one will work here, it’s totally up to you. I used cinnamon, but if you want to use pumpkin pie spice it’ll taste fantastic!
I used a KitchenAid Artisan Stand Mixer, if you don’t have one I think it’s time that you treat yourself and buy one. This gadget is so handy, and it’s convenient for baking, shredding chicken, and mashing potatoes.
If you don’t have or want a stand mixer, just use a quality hand mixer like this one to beat the mixture on high for 3-5 minutes.
Store leftovers in an airtight container for 3-4 days. The consistency won’t remain the same, as it’s really best served immediately and fresh.
To make the best whipped cream possible, all of your ingredients should be chilled in the refrigerator overnight.
Also be sure to chill your stand mixer’s bowl and whisk attachment. It helps to keep everything nice and cool, giving you a better *fluff*.
If you’re vegan or dairy free you can use chilled, full fat coconut milk, but don’t add the water from the bottom of the can, only use the stuff at the top.
Actually you can’t. I tried some of the internet tricks for making whipped cream out of whole milk and it’s just not possible to get that fluffy, whipped consistency.
Pumpkin whipped cream is delicious on cheesecake, pumpkin pie, coffee or hot chocolate, milkshakes or smoothies, as a fruit dip, on bagels, and as an ice cream topping.
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Pumpkin Whipped Cream
- 1 cup heavy cream or whipping cream
- 2 tbsp 10x sugar
- 1 tbsp pumpkin puree
- 1 tsp cinnamon or pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp sea salt fine
- Add all of the ingredients to a stand mixer.
- Mix on medium-high until medium peaks form. (Medium peaks are the perfect consistency for piping onto desserts, and topping coffee with).