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!
Will this last a couple of days in the fridge, or do you need to use it as soon as it has firmed up?
Her regular one lasts at least 4 days, so I am sure this would be the same.
Cookie dough whipped cream! Sandwiched between actual cookies it would be like heaven!
OMG OMG just made this! I can’t stop eating it. You are a genius!!!
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
What a great idea!
Oreo flavour would be amazing but without the shelf bought biscuits in it. Perhaps your cooked version of Oreos?
ummmm yum! These look so good girl! I’m usually a cream cheese or chocolate fan.. but pumpkin! sign me up!
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.
A few days.
Frosting shots? This is GENIUS! You should make other flavors too 🙂
She did. See above the recipe.
Tasty…could I have a bakers dozen sent to my doorstep please? lol
I think a mango or a pineapple flavor would be delicious and tropical!