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Pumpkin Whipped Cream

Name: Pumpkin Whipped Cream
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1 cup heavy cream; 1/3 cup pumpkin puree; 1 tablespoon powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon

2 Ratings

3 Comments

Prep 5 min
Total 5 min
Servings 2

A quick and simple whipped cream with pumpkin folded in. Perfect for the holidays! MORE+ LESS-

By Macheesmo

Updated November 21, 2014

Ingredients

cup heavy cream

1/3

cup pumpkin puree

tablespoon powdered sugar

teaspoon vanilla extract

1/2

teaspoon cinnamon

Steps

Hide Images

1

Add heavy cream and sugar to a cold metal bowl and begin whisking it. Whisk it until it forms softs peaks.
2

Stir in vanilla and cinnamon and continue to whisk until the cream forms stiff peaks.
3

Gently fold in pumpkin puree with a spatula.
4

Serve over pie or hot chocolate.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Over the next few weeks it’s almost a guarantee that every household in America will have some leftover pumpkin sitting around.

You’ll put it in pies and stuff, but I’ve never seen someone buy just the correct amount. You always over-buy.

Ok. Maybe I’m just projecting. But I always have more pumpkin than I can use, so I’m constantly looking for interesting ways to use it.

Pumpkin Whipped Cream is one of the best ways out there!

If you’ve never made whipped cream from scratch, you might be shocked at how easy it is. That said, you could just stir these ingredients into store bought whipped cream.

Assuming you want to give it a shot from scratch, the best tip I can give for making whipped cream is to make sure you have a cold metal bowl. I just stick my bowl in the fridge about 15 minutes before I want to make my whipped cream.

Then just add your cream and sugar to your cold bowl and start whisking!

Assuming you are a proficient whisker, in about two minutes the cream will start to form soft peaks – which means that they will hold their shape for just a second or two and then kind of melt back together.

If you’re a great whisker, you can get to this point in about 45 seconds.

Then whisk in your vanilla extract.

And your cinnamon!

Then continue to beat the cream until it forms stiff peaks, meaning that if you take your whisk out, a peak will form in the whipped cream that stays there.

Be careful not to over-beat the cream or you’ll make vanilla cinnamon butter…

When it comes to the pumpkin, the important thing to remember is: buy 100% pure pumpkin puree. Don’t get the pumpkin pie filling stuff.

Add your pumpkin straight into the whipped cream!

When stirring in your pumpkin, don’t use a whisk or you’ll run the risk of over-mixing the cream. Instead, grab a small plastic spatula and gently fold the pumpkin into the cream.

It should be pretty easy to stir in. You’ll be left with a lightly tinted cream that has a subtle pumpkin flavor.

It’s awesome stuff.

Once you have this made, it goes great on pie (obviously).

One of the best ways to eat it, though, is dolloped on fresh hot chocolate. That’s about as good as it gets for me!

I can almost promise that you’ll have an extra 1/3 cup of pumpkin sitting around this holiday season, so put it to work and make something that will really make people smile!

Nick is an expert whisker and has timed himself. He can make homemade whipped cream in about 50 seconds, start to finish. You should probably follow his blog, Macheesmo, and connect with him on his Tablespoon profile.