4-Ingredient Homemade Pumpkin Whipped Cream
Pumpkin Whipped Cream is a delightful autumnal topping, blending the silky essence of whipped cream with the warm, comforting notes of pumpkin spice for a decadent finishing touch to your favorite fall treats.
Equipment
- Large Stainless Steel Mixing Bowl (or glass or ceramic)
Ingredients
- 1 cup heavy whipping cream
- ¼ teaspoon pumpkin pie spice
- ¼ cup powdered sugar
- 2 tablespoons pumpkin puree
Instructions
- To a large stainless steel (preferred), glass, or ceramic mixing bowl, add the heavy cream, pumpkin pie spice, and sift in the powdered sugar.1 cup heavy whipping cream, ¼ cup powdered sugar, ¼ teaspoon pumpkin pie spice
- Use a hand mixer (or stand mixer) to whip until the cream takes on volume and the mixer leaves trails in your cream.
- Use a rubber spatula to gently fold in the pumpkin puree until well-combined.2 tablespoons pumpkin puree
- Serve immediately or store in the refrigerator in an airtight container for 3-5 days.
Notes
- If you don't have a glass, ceramic or stainless-steel bowl, but do have a metal bowl, that works, too! Avoid copper or plastic bowls while making whipped cream.
- I prefer using a hand mixer over a stand mixer because it allows you to monitor more closely and avoid over-whipping, but you absolutely can use a stand mixer if you prefer. Just watch it closely and stop it as soon as your cream is whipped.
- Try serving this with this Pumpkin Spice Hot Chocolate!