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!
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! 🙂
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!
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.
I’ve een waiting anxiously for you to post it since you mentioned it last month. It looks even more beautiful than I imagines! 🙂
Apparently I can’t spell today. That should be “been” and “imagined.”
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!
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
This would be so good on top of my newest obsession, your crustless pumpkin pie!!! What would my tastebuds do without you?
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! 😉
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!
in the Chocoholic cupcakes
https://lett-trim.today/2011/07/10/my-go-t-chocolate-cupcake-recipe/%3C/a%3E%3Cbr /> 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!
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.
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!