🎃 Pumpkin Whipped Cream 🥮
Ingredients
1 cup heavy whipping cream
3 tablespoons powdered sugar
¼ cup pure pumpkin puree
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
A pinch of ground nutmeg
A pinch of ground ginger
Instructions
Chill a large mixing bowl and the beaters of a hand mixer in the freezer for 10-15 minutes before you begin.
Pour the heavy whipping cream into the chilled bowl. Beat on medium-high speed until soft peaks form.
Gently sprinkle in the powdered sugar and continue beating until the cream holds firm peaks.
In a separate small bowl, stir together the pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger until well combined.
Add the spiced pumpkin mixture to the whipped cream. Gently fold it in using a spatula until the mixture is smooth and uniformly orange, being careful not to overmix and deflate the cream.
Use immediately for the lightest texture, or cover and refrigerate for up to 2 hours before serving.