Original video by @applesauceandadhd — all credit to the creator. Full write-up on their site ↗
Brown Sugar Pumpkin Spice Whipped Cream
Ice-cold heavy cream whipped with brown sugar, vanilla, and a warm hint of pumpkin pie spice into fluffy, stiff peaks. It's a cozy topping for any seasonal pie or a fancy coffee.
Ingredients
- 1 cupheavy whipping cream · ice cold
- 3 tbspbrown sugar · packed
- 1/2 tsppure vanilla extract
- 1/4 tsppumpkin pie spice · plus extra for dusting on top
- —salt · a tiny pinch, cuts the heavy dairy sweetness
Steps
- 1
Put a metal or glass mixing bowl and your hand mixer beaters in the freezer for 10 to 15 minutes. Cold equipment whips cream much faster.
- 2
Pour the cold heavy whipping cream into the chilled bowl. Add the brown sugar, vanilla, pumpkin pie spice, and a tiny pinch of salt.
- 3
Beat on medium-low speed for 1 minute, then increase to medium-high. Scrape down the sides of the bowl once.
- 4
Keep beating until stiff peaks form and stand straight up when you lift the beaters.
- 5
Spread or dollop generously over chilled pie or spoon onto coffee, then dust lightly with extra pumpkin pie spice.
Creator's notes
Freeze the bowl and beaters first so the cream whips about twice as fast. Serve on chilled pie straight from the fridge.
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