Pumpkin Whipped Cream
Pumpkin whipped cream is easy to make with only 3 ingredients. Pumpkin spice whipped cream is great on hot cocoa, pie, cake, and cupcakes! Try pumpkin whipped cream on top of pumpkin pie!
I used to really like cool whip.
Then I made homemade chocolate whipped cream and everything changed.
I was finally convinced that homemade whipped cream was better than cool whip and ever since I’ve been on a flavored whipped cream kick.
First chocolate whipped cream, because chocolate is a no brainer!
Then I made strawberry whipped cream which is perfect for summertime cupcakes, cakes, ice cream cake, etc.
Now, pumpkin whipped cream! Perfect for all your fall whipped cream needs.
I can see this pumpkin whipped cream being outstanding on a cup of hot cocoa! You can use it to top a pie, use it to frost cupcakes or a cake, use it to cover a homemade ice cream cake, or use it as the filling in cookie sandwiches.
Ingredients
- heavy whipping cream: should be at least 36% fat
- powdered sugar: sweetens the whipped cream and makes it stable
- pumpkin pie spice: adds that pumpkin spice flavor everyone loves
How To Make Pumpkin Spice Whipped Cream
- Chill a metal mixing bowl and beaters in freezer for 15 minutes.
- Put all 3 ingredients in the chilled bowl and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoopable with a spoon and holds its shape.
Homemade Whipped Cream Starts with a Chilled Bowl
You’re wondering if this step is necessary. I have made whipped cream by sort of chilling the bowl ahead of time.. meaning last minute I stick it in the freezer or I pull it out of the freezer too early and by the time I actually whip the cream, the bowl isn’t chilled anymore.
Here’s what I’ve observed – chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable).
Overall, I do recommend chilling these items ahead of time, but if you completely forget, putting them in the freezer for at least 5 minutes is better than nothing.
Is Heavy Cream the same as Heavy Whipping Cream?
Heavy cream and heavy whipping cream are essentially the same thing, and both must contain at least 36% or more milk fat. A product called “Whipping cream” without the word “heavy” in the front is not the same thing and only has 30-35% fat.
How Long Will Whipped Cream Last?
I recommend making this whipped cream right before serving it as whipped cream without gelatin isn’t stable for a prolonged period of time.
More Pumpkin Desserts
- Pumpkin Bread
- Pumpkin Dip
- Easy Pumpkin Pie Bars
- Pumpkin Cheesecake
- Pumpkin Dump Cake
- Mini Pumpkin Cheesecakes with Oreo Crust
Pumpkin Whipped Cream
Ingredients
- 2 cups heavy whipping cream
- 1 tsp pumpkin pie spice
- ½ cup powdered sugar
Instructions
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, pumpkin pie spice, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 1 day. Rewhip as added.
I’m trying to eat Keto and sugar free as much as possible so substituting sugar for either granulated or powdered erythritol. It tastes fine and is practically a zero on the glycemic index.
Oops, forgot to mention that I made this for the October Challenge. It was fun to try something I normally might not have and I ended up with something tasty too; a win-win. 🙂
Can I substitute heavy cream with half and half? If so, what amount should I add in?
Hi Caroline! I haven’t tried using half and half to make whipped cream.
So easy to make
When I first made this I found it pretty bland. I added about 2 tsp cinnamon, 1/4 tsp each of nutmeg and cloves, some more sweetener (I used Swerve powdered sugar) and about 1 Tbs vanilla extract. It still wasn’t what I was wanting so it added about 1/2 cup of pumpkin purée. Now it’s great; I guess I was really craving pumpkin mousse instead, lol.
looks so good I will be making this topping for thanksgiving does my heavy cream need to be room temp
The heavy cream should be cold out of the fridge!
can you make this ahead of time? if so, how far ahead?
It’s best made before serving so it’s most whipped! If that doesn’t work for your timing, make and place in the fridge (covered) for up to 2 hours.