Easy Homemade Whipped Cream Recipe For Pumpkin Pie
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!
Servings: 6
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.
Notes
Store any leftover whipped cream in the refrigerator for 2-3 days.
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.