Here’s a quick recipe for homemade pumpkin cinnamon whipped cream to top any holiday dessert. Not only is this DIY whipped cream recipe Paleo compliant and low carb, it’s also a sneaky way to add in some vegetable to your treat. Your kids will never know because it tastes so good!
I promise that making your own fresh whipped cream isn’t as hard as it may seem. You do need an electric mixer to make the job go faster. However, besides that, all you need is fresh cream, pumpkin, spices and a few minutes to make this delicious pumpkin cinnamon whipped cream.
The following information is actually an adaptation of a recipe found in our book, The Do It Yourself Homestead. With over 400 pages of DIYs, information and goal setting, there’s bound to be something here for you! To get your own copy, simply visit our shop, or click on the ad below. To get a FREE sample from the book, simply email me at Tessa@homesteadlady.com.
If you just need the recipe, skip on down to the middle of this article. If you have questions about:
- whipping cream
- growing your own cream
- how to successfully whip unpasteurized cream
What Kind of Cream
There are several different types of cream and the difference is really just how much butterfat the cream has. There are a lot of different things you can do with cream; it’s not only for whipping!
- Light cream, which has less butterfat content, is great to pour over berries, cereal, in your morning hot beverage or to mix with milk to make half and half.
- If your cream is technically whipping cream, with a higher butterfat content, besides whipping it, you can add it to soups, batters or mashed potatoes.
- If you have the additional ingredients, make ganache or bread pudding with your cream because both are divine.
Buying or Milking Whipping Cream?
If you buy whipping cream at the store, my advice is to try to find the highest quality cream you can that is NOT ultra-pasteurized. You can read a bit more about ultra-pasteurization in this article from the Kitchn. Bottom line, the process is different from the regular pasteurization process. The difference is very much in the taste; it’s a dead food that tastes like chalk.
If you can buy cream directly from a local dairy, please do! If not, your local health food store will most likely have a option that will be to your liking. Of course, milking your own dairy animal has it’s perks. If you’d like to get started milking:
- Cows – here’s an article from Homestead Honey – Homestead Dairy Cow Basics
- Goats – here’s an article from Rootsy Network – Should You Raise Goats on the Homestead
- If you’re debating between goats and cows, here’s an article from us on which one might be best for you – click here.
Here’s the recipe for pumpkin cinnamon whipped cream. Use store-bought or fresh cream, pumpkin puree and spice to make a healthy topping for any holiday treat.
- • 2 cups Cream, preferably fresh
- • 2 tbsp. Pumpkin puree
- • 1 tbsp. Pure maple syrup
- • 1 tsp Cinnamon
- • 1/2 tsp Cream of Tartar, optional
- Place bowl and mixer whisk attachment into the freezer for 20 minutes.
- Place cream into mixing bowl and attach the collar to your bowl, if you have one, to protect from splashes. Whip with whisk attachment on the highest setting.
- Check the cream as it whips. The cream will begin to thicken after several minutes. Do NOT leave it unattended. Whipped cream can turn to butter very quickly, so keep an eye on it. This process can take from two to 10 minutes.
- As soon as the cream starts to set up, stop to add the pumpkin, maple syrup and cinnamon.
- Turn the mixer back on to high and finish whipping until stiff peaks form.
If you want to make the pumpkin whipped cream last a bit longer in the fridge, add the cream of Tartar.
A two-cup batch of cream turns into about a 3-4 cup finished product.
My family of seven can easily wipe out that much in one sitting, so I don't usually have any leftovers.
Random Whipped Cream Tips
To ensure success, pre-chill your whipping equipment (bowl, beaters or whisk attachment) in the freezer. Ten to twenty minutes is usually sufficient.
Homemade whipped cream can start to go flat after a few hours. As I said in the recipe, if you want to make the pumpkin whipped cream last a bit longer in the fridge, add the cream of Tartar.
A two cup batch of cream turns into about a 3-4 cup finished product. My family of seven can easily wipe out that much in one sitting, so I don’t usually have any leftovers.
If you prefer not to use cream of Tartar, you can try this recipe from Erenn’s Kitchen that uses milk powder.
For the Home Dairy
Older cream seems to work better than new cream if you’re using raw cream.
When skimming cream off milk (as in a home dairy situation), be extremely careful not to get milk mixed into your cream. You can use a cream separator to be sure of the purity of your cream.
Or, you can skim off cream from the top of your milk container and wait twelve hours to see if you get any milk falling to the bottom of your container.
If you have your own dairy animals, be sure to take note if you have whipped cream success or failures at consistent times of the year. What a dairy animal eats can greatly affect the resulting products.
Unpasteurized cream (which you might use if you have a home dairy) can be a bit more difficult to whip than pasteurized cream, but don’t be discouraged. Because raw products are still teaming with beneficial life, they can have minds of their own sometimes.