Pumpkin Whipped Cream

Instructions:

1. Place a metal or glass mixing bowl and beaters in the freezer for 5–10 minutes to chill.
2. Pour the cold heavy whipping cream into the chilled bowl.
3. Using a hand mixer or stand mixer, beat the cream on medium-high speed until soft peaks form.
4. Add the powdered sugar, pumpkin purée, pumpkin pie spice, and vanilla extract.
5. Continue beating until stiff peaks form and all ingredients are fully incorporated.
6. Use immediately or refrigerate for up to 2 days in an airtight container.

Variations:

• Maple Pumpkin Cream: Add 1 tablespoon maple syrup in place of some of the powdered sugar.
• Cinnamon Boost: Increase the spice level with an extra pinch of cinnamon or nutmeg.
• Vegan Version: Use chilled full-fat coconut cream in place of heavy cream and sweeten with maple syrup.

Tips:

• Don’t overbeat—stop whipping once stiff peaks hold their shape to avoid turning the cream grainy.
• For piping, transfer the whipped cream into a piping bag with a decorative tip and chill until ready to use.
• This whipped cream pairs especially well with pumpkin pie, pecan pie, waffles, or apple crisp.
• For a coffeehouse touch, dollop it on lattes or hot chocolate, then dust with extra pumpkin pie spice.

Pumpkin Whipped Cream is a quick and festive way to elevate your autumn recipes, adding flavor and flair with every swirl. It’s the little detail that makes every fall treat feel just a bit more special.