This homemade pumpkin whipped cream is the perfect combination of pumpkin, spices, and sweetness. It takes about 5 minutes to whip up and will be the hit of any dessert or drink!
**To make a sugar-free version, swap out the brown sugar and use 1.5 tsp of this monk fruit sweetener instead.
For the best results, put your mixing bowl and whisk in the refrigerator for 15-20 minutes first. You’ll also want chilled heavy cream. You don’t have to do this step, but your cream will whip up faster with a better consistency when everything is chilled.
Put the whisk attachment on your stand mixer and pour in the heavy cream. Beat at full speed for 2-4 minutes or until the cream is beginning to get thick. Stop mixing and add the remaining ingredients – the brown sugar, pumpkin, vanilla, pumpkin spice, and cinnamon. Scrape the sides and mix on med-high speed. Scrape the sides again and mix once more.
You want your cream to be thick and not fall off the whisk when you raise it. But try not to over mix.
Use immediately or store covered in the fridge. This whipped cream is best when used within 2 days.
If you don’t have a stand mixer, you can still make this with a hand mixer, but it will take longer to whip up. You definitely want to chill the bowl and beaters first. This will help the cream whip up.
Keywords: pumpkin spice whipped cream