Pumpkin whipped cream is an easy dessert topping with only 3 ingredients! Try pumpkin whipped cream on top of pumpkin pie this year or on hot cocoa, a latte, pie, cake, brownies, pancakes, and cupcakes!
INGREDIENTS
- 2 cups heavy whipping cream
- 1 tsp pumpkin pie spice
- ½ cup powdered sugar
DIRECTIONS
- 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.
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