Pumpkin Spice Whipped Cream

A jar of pumpkin-spiced whipped cream with a swirl. A small dish with cinnamon is visible in the background.

Prep Time 5

Total Time 5

Servings cups

Ingredients

▢ 1 cup heavy whipping cream
▢ 2 tablespoons powdered sugar
▢ 1 teaspoon pumpkin pie spice
▢ ½ teaspoon vanilla extract

Instructions

In a large mixing bowl, combine the heavy whipping cream, powdered sugar, pumpkin pie spice, and vanilla extract.
Using an electric mixer, beat the mixture on medium-high speed until soft peaks form.
Taste and adjust sweetness or spice if necessary.
Continue whipping until stiff peaks form, being careful not to overwhip.
Serve immediately or store in the fridge for up to 2 days.

Notes

Keep the whipped cream cold while mixing by using a chilled bowl. Just place the mixing bowl in the fridge for an hour or two before you plan to make the whipped cream!

Using a stand mixer? Make sure you've got the whisk attachment on and not the paddle attachment.

Overwhipping can cause the cream to turn grainy or even separate into butter. To avoid that, just keep a close eye on it once the cream forms soft peaks. Whip just until stiff peaks form, meaning the cream holds its shape when the beaters are lifted.

Nutrition