Pumpkin Spice Whipped Cream
Discover the secret to making creamy and flavorful pumpkin spice whipped cream. Ideal for pies, hot chocolate, and festive treats.
Ingredients
- 1 cup heavy cream chilled
- 1/3 cup pure pumpkin puree canned, not pumpkin pie filling
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Make sure your heavy cream is cold. For best results, place the mixing bowl and beaters in the fridge or freezer for about 10-15 minutes before you begin.
- Add the heavy cream, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the chilled mixing bowl.1 cup heavy cream, 1/3 cup pure pumpkin puree, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice
- Using an electric mixer, whip the mixture on medium-high speed for 3-4 minutes, or until stiff peaks form. Be careful not to over whip; stop as soon as the cream holds its shape.
- Use immediately, or transfer to an airtight container and refrigerate for up to 2-4 days.
Notes
Tips & Techniques
- Keep Everything Cold: Cold cream and a chilled bowl will help the whipped cream thicken quickly and create a light, fluffy texture.
- Stabilizing: Be sure to use powdered sugar not regular sugar. This stabilizes the whipped cream, so it holds its shape longer in the fridge.
- Avoid Over Whipping: Over mixing will lead to a grainy texture or even turn the cream into butter. If you accidentally over whip, you can add a bit more cream and gently fold it in to smooth it out.
