Pumpkin Whipped Cream

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 ice cupcakes or a cake, use it to cover a homemade ice cream cake, or use it as the filling in cookies sandwiches.

You only need THREE ingredients – heavy cream, powdered sugar and pumpkin pie spice!

Brief overview of the recipe:

1.Chill a metal mixing bowl and beaters in freezer for 15 minutes.

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.

2. 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.