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 had no idea it was national pizza day but I’m really tempted to celebrate at dinner tonight now!
Looks so delicious!!! Can’t wait to try it! You have so many great ideas!!!
I. WANT.
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!
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!
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!
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….
You should make pistachio frosting! Vanilla cupcakes with pistachio frosting would be super yum..
Raspberry 🙂
I really like the idea of the cashew variation…that sounds like it would taste delicious.