I adore this time of the year. The low golden sun, the unexpected warm days that remind you of summer and the glorious colours in the trees.
On top of that, it’s Pumpkin season. I love pumpkin and squash recipes and use them a lot at this time. Be prepared for an onslaught of autumnal recipes over the next month or so. I’m talking about various pumpkin recipes, warming spices and of course Halloween! I most certainly won’t be able to let Halloween pass without a recipe or two.
I may not be a fancy-dress kind of person but I do love themed recipes so look out for those in the lead-up to the 31st of October. I have so many ideas. I hope I have time around my busy work schedule to share them all.
Plus, my other half just purchased an air fryer so I will have to get myself acquainted with how it works. That means testing out seasonal recipes and seeing what all this air fryer fuss is about. Obviously, you can’t make whipped cream in an air fryer! Good old elbow grease works well here or if you have an electric whisk then use that.
So, back to the recipe in hand. This Pumpkin Spice Whipped Cream is subtle in flavour but gives a nod to the season and is perfect piped or dolloped onto warm chocolate brownies, spicy ginger cake or even as an adornment to a seasonal coffee or hot chocolate. It would be great on top of a chai latte too! I must try that…
Pumpkin Spice Whipped Cream
Equipment
- Electric whisk
- Measuring cups
- Piping bag
- Nozzle
Ingredients
- 1 cup double cream/double cream alternative vegan double Elmlea whips up a treat fyi
- 1/3 cup pumpkin purée from a can
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 1/2 tsp chai spice mix or cinnamon Steenbergs do a great selection of spices and spice mixes
- Extra pinch of spice to decorate
Instructions
- Whip the cream or cream alternative with the icing sugar to form soft peaks
- Stir in the vanilla and chai spice mix and whip until firm peaks
- Gently fold in the pumpkin purée with a spatula. Once combined it’s ready to serve. Pipe or dollop the Pumpkin Spice Whipped Cream on your favourite chocolate brownie, ginger cake, coffee or hot chocolate. I just had a thought whilst typing that this would work on a seasonal mince pie too. Honestly, the possibilities are endless.
Let me know in the comments if you make the recipe and what you top. I am always looking for new ways to use my favourite recipes. Plus, sharing is caring. Other people who read this blog post might be able to learn from you too.
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Disclaimer: I was not paid to write this post and all views are my own as always. I did receive the Steenbergs Chai Spice blend as a PR gift but rest assured, I only recommend products and companies because I truly think they are great with good ethics and ensured quality.
This post first appeared on Tara's Busy Kitchen (and Other Stories) - Food, Re, please read the originial post: here
