Pumpkin Spice Whipped Cream (vegan)
A 6-ingredient Vegan Pumpkin Spice Whipped Cream perfect for topping desserts or in your morning coffee. Vegan, dairy-free, and gluten-free.
Servings 10
Calories 77kcal
Ingredients
- 1 14-ounce can coconut cream solid cream only*
- 5 tablespoons confectioners sugar (powdered sugar), sifted
- 2 tablespoons pumpkin puree
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon maple syrup
- ⅛ teaspoon salt
Instructions
- Combine: Add all ingredients to a medium mixing bowl.
- Mix: Use an electric mixer with whisk attachment to blend until smooth.
Notes
* 1 can of coconut cream = 1 ¼ cups of solid cream
Storage: Store leftover pumpkin spice whipped cream in an airtight container in the refrigerator for 5-6 days. These ingredients don't stand up well to warm temperatures. Keep it chilled if traveling.
Mixing tip: Begin mixing at a low speed to prevent the sugar from spraying out of the bowl. Then gradually increase the speed and be careful to whip only until smooth so it doesn't get over-whipped.
Coconut Cream Tip: Make sure you use only the solid coconut cream from the can for this recipe. To separate out extra liquid, try chilling the can in the refrigerator first. Then flip the can upside down to open. All the solid cream will be at the bottom and you can pour off the liquid.
Nutrition
Calories: 77kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 30mg | Potassium: 81mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg