Pumpkin Spice Whipped Cream Recipe
This pumpkin spiced whipped cream is made with both pumpkin puree and pumpkin pie spice. It's delicious on top of pumpkin pie and perfect for decorating cakes or cupcakes!
Ingredients
- 1 cup cold heavy whipping cream (240 ml)
- ¼ cup powdered sugar (30 grams)
- 2 tablespoons pumpkin puree (30 grams)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon pure vanilla extract
Instructions
- Note: Before getting started, place your mixing bowl and beaters in the freezer for 5 to 10 minutes to chill.
- In the chilled bowl of a stand mixer fitted with the whisk attachment, or in a large chilled mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract.1 cup cold heavy whipping cream, ¼ cup powdered sugar, 2 tablespoons pumpkin puree, 1 teaspoon pumpkin pie spice, ½ teaspoon pure vanilla extract
- Start mixing on low speed for about 1 minute. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form (about 2 to 3 more minutes).
- Pipe or spread on your favorite dessert or cover tightly and refrigerate until ready to use.
Notes
Storage Instructions: Leftover whipped cream may be covered tightly and stored in the fridge for up to 2 days. Keep in mind that the longer the whipped cream sits, the more likely it is to become watery.