Pumpkin whipped cream is a perfect topping for a fall dessert. It has the perfect combination of a classic whipped cream with the taste of pumpkin and pie spice. Tastes great on top of coffee too!
Refrigerate the mixer bowl and whisk attachment for about a half hour or put in freezer for 10 minutes. Take out when ready to make.
Add the whipping cream, pumpkin, sugar, vanilla extract, pumpkin pie spice and food coloring (optional) to the mixing bowl.
Using the whisk attachment, turn your mixer on to 8. Whip until soft peaks form, about 1½-2 minutes.
Enjoy and store leftovers in the fridge.
Hand Mixer Method
Chill your mixing bowl and the mixer beaters in the fridge for at least a half hour or in the freezer for 10 minutes. Take out when ready to use.
Add the whipping cream, pumpkin, sugar, vanilla extract, pumpkin pie spice and food coloring (optional) to the mixing bowl.
On medium - medium high, whip until soft peaks start to form, about 2 minutes.
Enjoy and store leftovers in the fridge.
Notes
Nutritional values are estimated. This makes a little more then 2 cups and so I guessed with it serving 6 for a dessert topping. In our house it is sometimes less then that.Whipping cream goes from whipped cream to butter rather quickly. It is very important that you keep an eye on the consistency. If using a stand mixer - I wouldn't walk away too far from the stand mixer while making it. Pumpkin puree should be chilled in the fridge before using for best consistency.For the color - it will be off white without food coloring. To make it orange you want to add the food coloring in a ratio of 4 drops yellow to 1 drop red until you get the desired shade of orange.