Pumpkin Whipped Cream
This delicious Pumpkin Whipped Cream is a creamy, spiced topping that adds a taste of fall to any dessert or beverage. It’s easy to make and absolutely irresistible.
Fall is finally here, and that means it’s time to indulge in all things pumpkin-flavored. One way to give your whipped cream a seasonal twist is to make pumpkin whipped cream.
The creamy texture and warm spices in pumpkin whipped cream are perfect for this season. Plus, it’s an easy and simple recipe to make at home.
I’m totally head over heels for this pumpkin spice whipped cream! I mean, my pumpkin chai tea latte isn’t complete without it. Trust me, it’s a game-changer – way better than any expensive coffee shop treat. If you’re a pumpkin lover, it’s the perfect topping this holiday season.
Why You’ll Love Pumpkin Whipped Cream Recipe:
- Versatile topping: From pies to your morning coffee or latte, it’s the best way to elevate your favorite desserts.
- Fall flavor: It’s got pumpkin pie spice, cinnamon, and real pumpkin; all the flavors you can’t resist this season.
- Simple to make: Minimal effort, maximum deliciousness! This whipped cream is ready in a few minutes with simple ingredients and keeps well in the fridge.
Ingredients
*Scroll below for the printable recipe card and ingredient measurements.
- Whipping cream: Use a heavy whipping cream with a fat content of 35%.
- Pumpkin puree: I recommend using canned pumpkin puree for best results.
- Powdered sugar: It dissolves easily compared to granulated or brown sugar.
- Pumpkin pie spice: Make your own pumpkin spice mix, or use a mix of cinnamon, nutmeg, and ginger.
- Ground cinnamon: I used equal amounts of pumpkin pie spice and ground cinnamon to balance out the flavors.
- Vanilla extract: Adds more flavor.
How to Make Pumpkin Whipped Cream
*Scroll below for the printable recipe card and ingredient measurements.
Add the heavy whipping cream and vanilla extract to a large bowl and beat with an electric mixer until peaks form. Or use a stand mixer with a whisk attachment.
Add the powdered sugar, pumpkin spice, and ground cinnamon and beat until stiff peaks form. Don’t overbeat, as the cream will separate.
Fold the pumpkin puree gently into the whipped cream with a rubber spatula. Do not beat the cream at this point.
Chill the pumpkin spice whipped cream until ready to use.
Tips For Making The Best Pumpkin Whipped Cream
- Chill the bowls and beater. This helps whip the cream quickly and is especially useful in warm temperatures. If they’re stainless steel bowls, even better.
- Use cold cream: Start with cold heavy cream straight from the refrigerator. Cold cream whips up much quicker and fluffier than room-temperature cream.
- Chill the pumpkin puree: I suggest using pumpkin puree that’s been chilled for best results.
- Fine-grain sugar: Use fine-grain or powdered sugar for a smoother texture. Coarse sugar can make your whipped cream grainy.
- Fresh spices: Use fresh spices for the best flavor.
- Don’t overbeat: Be careful not to overbeat your cream, or it could turn into butter. It should hold soft peaks when it’s ready.
What Can I Use Pumpkin Whipped Cream For?
There are tons of fun ways to use pumpkin whipped cream on your favorite fall desserts! Here are some of my favorites:
- On a slice of pumpkin pie: Let’s be honest, can you ever have too much pumpkin during the holiday season? I don’t think so!
- In your beverages: Swap out your usual whipped cream or marshmallows for a dollop of pumpkin whipped cream in your coffee, lattes, or hot chocolate. It’s cozy, warm, and oh-so comforting.
- On pancakes or waffles: A scoop of pumpkin whipped cream on pancakes or waffles is the ultimate fall treat.
- On your baked goods: Frost your cupcakes and cakes or top your muffins with this whipped topping.
- As a dip: Use it as a dip for fruits like apples, pears, or graham crackers. Add some chocolate chips for crunch.
How To Store
Leftovers will stay fresh and delicious in an airtight container or a mason jar in the fridge for up to a week. Make sure to use a dry spoon to serve.
Frequently Asked Questions
Absolutely! The quantity of sugar and spices needed to be adjusted, though. Taste and adjust as you go.
I wouldn’t recommend using it; it has too much moisture, which could make the cream break down.
Yes, you can! Substitute the heavy cream with a dairy-free alternative like coconut cream. Just make sure to chill it well before whipping.
If your cream starts looking chunky or curdled, you’ve gone too far. It should be light, fluffy, and hold a soft peak when lifted with a spoon.
You sure can! Make it ahead for optimal flavor. You can store the whipped cream in an airtight container in the refrigerator for up to a week.
Freezing isn’t recommended as it can alter the consistency of the whipped cream once thawed. It’s best to enjoy it fresh for the best texture!
Absolutely! Just omit the pumpkin puree and follow the rest of the recipe. You’ll end up with a deliciously spiced whipped cream that’s perfect for topping off any dessert.
More Pumpkin Recipes You’ll Love:
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Recipe
Pumpkin Whipped Cream
Equipment
- Stand Mixer/Hand Beater
Ingredients
- 1 cup whipping cream
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 3 tbsp powdered sugar
- ¼ cup pumpkin puree*
Instructions
- Add the heavy whipping cream and vanilla extract to a large bowl and beat with an electric mixer until peaks form. Or use a stand mixer with a whisk attachment.
- Add the powdered sugar, pumpkin spice, and ground cinnamon and beat until stiff peaks form. Don't overbeat, as the cream will separate.
- Fold the pumpkin puree gently into the whipped cream. Do not beat the cream at this point.
- Chill the pumpkin spice whipped cream until ready to use.
