Easy Homemade Whipped Cream Recipe For Pumpkin Pie

Step 1

Chill your bowl and mixer attachments in the refrigerator or the freezer for 10-15 minutes. Keep your cream chilled until right before you add it to the bowl to whip.

Step 2

Add the cream to the bowl and begin to whip on low speed. After a minute or two the cream will begin to take shape and be more solid. Add the powdered sugar, vanilla extract and cornstarch if using.

Step 3

Continue to whip the cream while gradually increasing to medium speed.

Step 4

After around 5 minutes the cream should be at the soft peaks stage. Frequently stop the mixer and look at the cream on the beater. If it is clinging to the beater but not sturdy and drooping down then it is in the soft or medium peak stage. Keep beating the cream until when you hold the beater up the cream is stiff and does not droop. It is very important to watch this closely because it only takes a few seconds to over mix resulting in grainy whipped cream.

Step 5

Once the cream has reached the desired consistency it is ready to serve. You can add dollops to your dessert or add it to a piping bag and pip onto a dessert.