Pumpkin Whipped Cream
This creamy and fluffy Pumpkin Whipped Cream with real pumpkin and pumpkin spice, is ready in just a few minutes. Great for topping your favorite fall desserts and drinks.
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.
Notes
*I recommend canned pumpkin puree. Chill your pumpkin puree for a few hours before using it. You can also skip using the puree and only use spices.
*Chill your bowl and beaters for better results.
Store pumpkin whipped cream in a jar with a lid or an airtight container in the fridge for up to a week.
Nutrition
Calories: 156 kcal | Total Carbs: 6 g | Protein: 1 g | Fat: 14 g | Saturated Fat: 9 g | Sodium: 11 mg | Fiber: 0.4 g | Sugar: 5 g | Vitamin A: 2173 IU | Vitamin C: 1 mg | Calcium: 32 mg | Iron: 0.2 mg | Net Carbs: 6 g
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