Pumpkin Whipped Cream
Serves 4
20 mins prep
0 mins cook
20 mins total
This pumpkin whipped cream is packed full of pumpkin and pumpkin spice flavor. It has both pumpkin puree and pumpkin pie filling for the best flavor and texture. It’s so easy to make and makes the perfect pumpkin spice topping for fall drinks, pancakes, and pies. It pipes beautifully and holds its shape well for a beautiful topping. Loads of tips and tricks for making the perfect whipped cream, by hand or with an electric mixer.
2 servings
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Find a large bowl or stand mixer and place wire whisk or whisk attachment inside. Pop it in the freezer for about 5 minutes to chill.
Pour heavy whipping cream into the chilled bowl, add the brown sugar and salt, and whisk until medium peaks form. If you lift the whisk up from the whipped cream, the cream will mostly hold its shape while still being a bit floppy and falling over. Once the cream starts thickening, watch it carefully to not over whip.
⅕ 1 heavy whipping cream⅕ 2-3 brown sugar⅕ 1 saltAdd the pumpkin puree, pumpkin spice, vanilla, and carefully whisk just until stiff peaks form. As soon as stiff peaks form, stop whisking immediately. The whipped cream will hold its shape on the whisk. If you scoop it up it’ll be super thick and not fall off the spoon.
⅕ ½ pumpkin puree⅕ 1 pumpkin spice⅕ 1 pure vanilla extract
