Pumpkin pie is a delicious dessert but isn’t complete without a generous dollop of homemade whipped cream! With just a few simple ingredient you can make the best whipped cream for pumpkin pie or really any dessert in just minutes! I have a few secret tips I learned from my grandmother that I’m excited to share!
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Table of contents
- Why You’ll Love This Whipped Cream For Pumpkin Pie Recipe!
- Equipment Needed
- Love Desserts? Try These Next!
- Key Ingredients
- Step-By-Step Instructions
- How To Serve Whipped Cream
- Why Is My Whipped Cream Not Whipping?
- Can I Add Additional Flavors To Whipped Cream?
- How Long Does it Take For Whipping Cream To Form Stiff Peaks?
- Storage
Why You’ll Love This Whipped Cream For Pumpkin Pie Recipe!
I live in Florida where it is hot and humid most of the year. There is nothing more frustrating than taking the time to make a beautiful dessert and decorating it with whipped cream and watching it begin to weep in just a few minutes.
That's where this handy recipe for homemade whipped cream comes to the rescue! It tastes amazing (sorry Cool Whip, real cream tastes so much better), it's easy to make and has one secret ingredient to keep it stabilized even in hot Florida weather!
If there is one thing I learned from my Grandmother, it is a love of baking! I still remember those pumpkin pies cooling on the countertop every Thanksgiving. Those smells just take me back! Well she also had me help make the whipped cream (and of course I got to lick the beaters)! While I may have been barely tall enough to reach the counter these little tricks I remember to this day. I'm very happy to share her tricks for the best whipped cream for pumpkin pie!
Equipment Needed
glass or stainless steel bowl- these will stay cold when we chill it in the refrigerator.
metal mixing beaters- you can use a wire whisk attachment on a stand mixer or the hand held mixer.
Love Desserts? Try These Next!
Key Ingredients
heavy cream-when looking for cream at the store make sure it has at least 30% fat content. So heavy cream or whipping cream will work. Regular milk and half and half do not have enough fat for whipping.
vanilla extract-adds a hint of vanilla flavor.
powdered sugar- easily dissolves into the cream without leaving a gritty texture like regular sugar.
cornstarch-is the ingredient that I add to make my whipped cream stabilized. This will keep your topping from starting to run and become watery. This is completely optional so you can omit this if you are not planning on decorating your pie.
There are other ways to stabilize cream but I never have cream of tarter or gelatin on hand so cornstarch has always been my go to.
Step-By-Step Instructions
First, you will want to chill your bowl and the beaters in the refrigerator for at least 10-15 minutes. The key to great whipped cream is cold cream and if your kitchen is really warm (like mine always is on Thanksgiving Day) you want to have chilled equipment to keep it cool.
You can use a stand mixer or a hand mixer and beat the cream without anything added for the first minute. You will see it begin to take shape and leave its liquid form. This is when I add in my powdered sugar, vanilla extract and cornstarch.
Continue to mix the cream and gradually increase the speed. I always start at a low speed so that the cream doesn't go flying everywhere when it is still in a liquid state.
It is important to watch the process because it only takes around 6-8 minutes for the cream to be whipped to stiff peaks. So if you are using a stand mixer do not walk away or you will have overwhipped cream that actually is butter!
I like to stop the mixer and look at the beater to see how the cream is holding. If the cream falls off then you have soft peaks, so keep going just a little longer until they are stiff on the beater and do not fall over.
How To Serve Whipped Cream
Of course you can just add generous dollop to the piece of pie when you cut it like this delicious slice of Pumpkin Pie With Graham Cracker Crust.
You can also put the whipped cream in a pipping bag and make a few fun rosettes or other decorations. And this cream doesn't have to be just for pumpkin pie! I also added it to this Pumpkin Dump Cake Recipe with a nice drizzle of caramel sauce! It looks so pretty and had no issues with running for over an hour while I took these pictures.
Try the whipped cream on these delicious desserts!
Key Lime Pie With Chocolate Crust
No Bake Pumpkin Cheesecake Bars
Why Is My Whipped Cream Not Whipping?
Warm cream will not whip. When cream is cold it is easier and faster for the fat particles in the cream to emulsify. Also when you start with cold cream you will get double the volume. For example, if you start with 1 cup of cream you will have 2 cups of whipped cream.
Can I Add Additional Flavors To Whipped Cream?
Yes! Spices are a great addition so think of adding a pinch of cinnamon or pumpkin pie spice to go along with the pumpkin pie. You can add cocoa, coffee, and even bourbon to whipped cream!
How Long Does it Take For Whipping Cream To Form Stiff Peaks?
The process should take around 6-8 minutes. I always frequently check once the cream begins to take shape to ensure I do not over mix. You can do this by stopping the mixer and lifting the beaters. If the cream holds without falling it has whipped to stiff peaks which is ideal for your dessert.
Storage
Store any leftover whipped cream in the refrigerator for 2-3 days.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Easy Homemade Whipped Cream Recipe For Pumpkin Pie
Equipment
- stand or hand mixer with whisk or beater attachments
- glass or stainless steel bowl
Ingredients
- 1 cup heavy cream, cold (see notes)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch, optional
Instructions
- Chill your bowl and mixer attachments in the refrigerator or the freezer for 10-15 minutes. Keep your cream chilled until right before you add it to the bowl to whip.
- Add the cream to the bowl and begin to whip on low speed. After a minute or two the cream will begin to take shape and be more solid. Add the powdered sugar, vanilla extract and cornstarch if using.
- Continue to whip the cream while gradually increasing to medium speed.
- After around 5 minutes the cream should be at the soft peaks stage. Frequently stop the mixer and look at the cream on the beater. If it is clinging to the beater but not sturdy and drooping down then it is in the soft or medium peak stage. Keep beating the cream until when you hold the beater up the cream is stiff and does not droop. It is very important to watch this closely because it only takes a few seconds to over mix resulting in grainy whipped cream.
- Once the cream has reached the desired consistency it is ready to serve. You can add dollops to your dessert or add it to a piping bag and pip onto a dessert.
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