I’m sure you saw it coming.
It’s pumpkin “whipped cream” frosting!
Ridiculously delicious on cupcakes. Ridiculously delicious on pumpkin pie. And it also happens to be seriously crazily ridiculously delicious eaten straight off the spoon.
Shown above, on top of these: Healthy Chocolate Cupcakes.
The only thing better than a chocolate cupcake topped with homemade whipped cream is a chocolate cupcake topped with homemade pumpkin whipped cream.
Click for other flavors: Vanilla, Chocolate, and Strawberry.
Pumpkin Whipped Cream Frosting
(or Pumpkin Frosting Shots)
- pumpkin puree (or canned pumpkin)
- full-fat canned coconut milk or coconut cream (For substitution, see “nutrition facts” link below)
- cinnamon (or pumpkin pie spice)
- stevia or powdered sugar
- salt
I didn’t list ingredient amounts because cans of coconut milk will yield different amounts of cream: For every 1/3 cup of cream your can yields, use 2 tbsp pumpkin, 1/8 tsp cinnamon, 1/32 tsp salt (a tiny dash), and sweeten as desired. If you’re using beaters to whip this, it’s best to use at least 2 cans of coconut milk.
Directions: Refrigerate coconut milk overnight. (If using coconut cream, you can skip this first step.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic, or Trader Joe’s coconut cream.) Once thick, transfer only the thick cream at the top to a stand mixer (or a bowl, if you have no mixer and want to do this by hand). Add all other ingredients, and mix until it forms stiff peaks like whipped cream. It might be softer straight out of the mixer (depending on your ambient temperature), so let it firm up in the fridge if you want stiffer cream. And if you’re frosting cupcakes, it’s best to frost right before serving. (Chocolate cupcake recipe is linked under the first photo in this post.)
Link of the Day:
..Single-Serving Breakfast Pizza
Today is National Pizza Day!
Olivia @ OmNom Love says
I’ve been seeing pumpkin frosting/whipped cream all over the blogosphere lately! Yours looks delicious! I’ve only tried making coconut whipped cream once and the brand I bought was terrible and it turned out a watery mess. >:( I’ll have to try again, though, because this looks delicious!
I think peanut butter frosting would be good. Or cinnamon roll. I know! Chocolate mint frosting! Yum! 🙂
Tanya @ Playful and hungry says
Put your can in the refrigerator and try to use the firm part on the top of the can only – that should work!
Love this!
Olivia @ OmNom Love says
I did do that, but the water and the cream mixed to together when I tried to open the can. 🙁 I bought a really cheap brand of coconut milk, though, so I’m hoping TJ’s coconut cream will do the trick.
Jennifer Nestor says
I’ve een waiting anxiously for you to post it since you mentioned it last month. It looks even more beautiful than I imagines! 🙂
Jennifer Nestor says
Apparently I can’t spell today. That should be “been” and “imagined.”
jaime @ sweet road says
I was planning to make some coconut whipped “cream” today using some coconut cream… I just need to figure out what to pair it with and this is a great idea!
Jennifer @ Peanut Butter and Peppers says
I love using canned coconut for frosting and whip cream! Using pumpkin sounds so good! I love it!! I can go for a few spoonfuls right now!! I know that’s bad! lol
Liz says
This would be so good on top of my newest obsession, your crustless pumpkin pie!!! What would my tastebuds do without you?
kim@hungryhealthygirl says
This is a great idea and I was already planning on using coconut cream in place of regular whipped cream on Thanksgiving!
How about a nutbutter whipped cream? You can never go wrong with nutbutter! 😉
Alanna says
Oh, this sounds delicious, and I love the idea to use it on the crustless pumpkin pie! I still haven’t gotten around to trying the frosting shots / coconut cool whip, but that is very likely to change next week for Thanksgiving!
Lizzie says
in the Chocoholic cupcakes
https://chocolatecoveredkatie.com/2011/07/10/my-go-t-chocolate-cupcake-recipe/
for a cup of flour there is a yogurt, applesauce and milk – are these all to be used in that recipe? I was a bit hesitant… what a great way to have frosting with the coconut milk; thank you for sharing; your site is a marvelous ‘find’ for healthy alternatives!
Ali @ Peaches and Football says
I’ve actually made coconut milk whipped cream with pumpkin before – and it’s delicious! I think a lot of people looking for whippec cream alternative should try this out. If you’re using it to top pumpkin pie, a light dusting of cinnamon or nutmeg on top is really pretty too.
Lea says
This looks soooo good. I love that it’s so simple too, my roommate’s birthday is this weekend and I think this might make an awesome frosting for her cupcakes!
Katie @ Peace Love & Oats says
Okay, you’re making me drool, in public. I think some good whipped flavors would be raspberry, hazelnut, or lemon!
Melissa @ My Whole Food Life says
Once again, drooling over this! I think I good whipped cream flavor would be almond or maybe maple. Yum!
Sarah says
Yes, plus one for the maple!
Ashley @ Wishes and Dishes says
You are so brilliant!! I would love to try a lemon flavored whipped cream
Sarah says
Mmm this sounds good too.
Sarah says
You have the best photos. I can’t look at your blog without getting hungry, and that second photo is like food porn to the max!
Cheerfully Vegan says
MMmmmmm! This sounds amazing. I think a raspberry flavor would be pretty good, too. My mouth is watering just thinking about whipped coconut cream of any sort. Love the stuff.
jo @ includingcake says
Loving this. I literally saw an almost identical post over on Elana’s Pantry a day or two ago…great minds think alike! 🙂
Erin says
Me too!
Erin | The Law Students Wife says
Over my lunch break, I opened this post and immediately wanted to swap my sandwich for a bowl of this frosting, lol.
Two flavor ideas:
1. Cranberry. Holiday perfect!
2. Pistachio. I know, it might sound weird, but I had pistachio frozen yogurt topped with coco krispies and chocolate cookie crumbs over the weekend, and it was incredible! I think it would taste great all over a gooey brownie or one of your healthy chocolate cupcakes.
Susan Risdal says
Hi Katie: Can you give the name of your full-fat coconut milk, or give an Amazon link? I keep buying the wrong stuff!
Anonymous says
Try Thai Kitchen Organic.
Susan Risdal says
Thanks. Just bought if from Amazon.
The Life of Clare says
I just made ice cream last night that sounds like this icing, it was delicious! Your food is such an inspiration!
cathy says
Baileys liquor flavored whipped cream
Lindsay says
Will this last a couple of days in the fridge, or do you need to use it as soon as it has firmed up?
Anonymous says
Her regular one lasts at least 4 days, so I am sure this would be the same.
Sophie says
Cookie dough whipped cream! Sandwiched between actual cookies it would be like heaven!
Lisa says
OMG OMG just made this! I can’t stop eating it. You are a genius!!!
Lia says
Mmmmm! That sounds good! Pumpkin anything really. I like the classics too, cinnamon whipped cream, bourbon vanilla whipped cream, strawberry whipped cream. I suppose an apple butter whipped cream would be really nice over a walnut bran type cupcake
Lisa @ The Raw Serenity says
What a great idea!
Oreo flavour would be amazing but without the shelf bought biscuits in it. Perhaps your cooked version of Oreos?
Danielle @ Itsaharleyyylife says
ummmm yum! These look so good girl! I’m usually a cream cheese or chocolate fan.. but pumpkin! sign me up!
Donna says
How long will this stay “whipped” in the frig? I am making a cake tonight and want the whipped topping but it has to keep for 2 days.
Chocolate-Covered Katie says
A few days.
Sarah says
Frosting shots? This is GENIUS! You should make other flavors too 🙂
Sarah says
She did. See above the recipe.
Ed says
Tasty…could I have a bakers dozen sent to my doorstep please? lol
Stefanie @ Thin Vegetarian says
I think a mango or a pineapple flavor would be delicious and tropical!
Danica @ It's Progression says
I had no idea it was national pizza day but I’m really tempted to celebrate at dinner tonight now!
christina says
Looks so delicious!!! Can’t wait to try it! You have so many great ideas!!!
Bianca-Vegan Crunk says
I. WANT.
Lacey @ Life Hands You Limes says
yumm!!! There used to be a little local coffee shop that would make a different whip cream of the week for their drinks, using different Torani syrups. You got caramel, creme de menthe, hazelnut, peppermint….my favorite was toasted marshmallow. Delicious on white steamers (hot milk with vanilla). So I vote toasted marshmallow frosting shots next!
kaity @ kaityscooking says
whatt this is def being made thanksgiving, id totally rather top my pumpkin pie with this then just regular coconut whipped cream! cant wait thanks!
Briana Mercedes says
Katie, you have NO IDEA how much i love this! I love pumpkin and i never would have thought to put it in your whipped cream. You are a culinary genius lol.
On another note, i would like to say thank you for all of your delicious recipes(:
I have been trying to get my family to eat healthy along with me, but they had a hard time cutting out sweets…so I’ve been making your recipes instead and they STILL can’t tell that its not the traditional unhealthy desserts(;
Thanks again Katie!
Jenna K. says
Ooooh that looks good!!!! Hmmm Blueberry and Mango would be interesting flavors to try…I know blueberry will probably come out great! I don’t know about Mango! It sounds interesting….
Ellie Rainey says
You should make pistachio frosting! Vanilla cupcakes with pistachio frosting would be super yum..
amy says
Raspberry 🙂
Anna @ The Guiltless Life says
I really like the idea of the cashew variation…that sounds like it would taste delicious.
Lana | MyHappyDessert says
So simple! I love this recipe, going to try it with my healthy muffins:)
amanda says
Just fyi to those who care, Thai Kitchen uses BPA lining in their cans. Nature’s Forest is BPA free.
Tanya @ Playful and hungry says
Love anything pumpkin! =)
Melissa @ Fit 'N' Well Mommy says
That looks so incredibly good! I haven’t thought to use coconut milk to make frosting, but I definitely will try it now. Peanut butter would be a fun flavor!
Colleen says
Mocha! This pumpkin sounds delish! Thank you, Katie!
Emily @ www.main-eats.com says
Oh my gosh! I’m totally making this and putting it on top of the crustless pumpkin pie you put up a few days ago! Thanksgiving here I come!!!
Andie says
Yummmyyy!!! I wonder….what would happen if you did a “shamrock twist” (for Saint Pat’s day in March, of course) and added in a little spinach and peppermint extract?
Chocolate-Covered Katie says
I actually did it already… not with spinach, though. I was deciding between Christmas and St. Patrick’s day to post, but I think it’s better for March.
Andie says
I’m excited already! 🙂 lol. Thank you for all of your great, creative, and DELICIOUS recipes!
Elizabeth says
Wow they look so yummy. I am keen to try any sweets with pumpkin from a pumpkin hot chocolate drink to your cupcakes. Yum, yum, yum. Thank you for sharing.
Kate says
What are the chances? You’re one day behind 😉
http://www.elanaspantry.com/pumpkin-whipped-cream/
chocolate-covered katie says
Another commenter mentioned that too… I actually made up the recipe awhile ago and had even mentioned it on the blog. (I usually plan my posts well in advance.) But I was still embarrassed by the coincidence, especially since Elana is a friend!
Lauren says
There are some non-vegan alcoholic whipped creams out there that seem pretty interesting!
Bek @ Crave says
Pb whipped cream!
Jade C says
I like the look of your whipped cream flavours :). Hmmm, hows about a Nutella flavour?? Methinks it would be lovely piped onto a coffee?? 🙂
{Moni} @ Moni Meals says
YES! These look SO great. Easy and Delic! Thanks Kaite!!
Wendy says
Sounds so good, can’t wait to try all of these! My question, what are you doing with what’s left in the coconut can? i.e. the thinner coconut milk?
Unofficial CCK Helper says
You can use it in smoothies!
Meow says
Okay so my attempt at this frosting was just pumpkin soup… ah but a very tasty one. I tried adding plain gelatin to solidify and whipped egg whites and chilling.. and nothing. So my Eggnog spice cupcakes had a pumpkin glaze on top. I had LOADS of this stuff left. So I added so flour and baking soda, popped it in the oven and voila! Pumpkin bars. They were very addicting. 🙂
Margaret says
Does the nut version have to be cashews? Would this work with almonds or hazelnuts?
AmatUllah says
I used this recipe minus the coconut, subbed with Whole Milk Greek yogurt. Topped over your sugar cookie bars. Let me tell you deliciousness. Thanks for more great recipes!