Vegan Pumpkin Whipped Cream Featured

Authors: Family Fresh Cooking With Marla

 

Vegan Pumpkin Whipped Cream

Vegan Pumpkin Whipped Cream. You thought you could live without it until now.

It whips up in a pinch. Spread it, dip it, frost it, make a  topping out of it or eat it by the spoonful like ice cream. One size fits all…

Let’s whip it.

Vegan Pumpkin Whipped Cream

This is fall re-defined. A flavor explosion of pure creamy bliss.

The cookies above are Pumpkin Peanut Butter Cookies, which are also vegan and gluten free ~ maybe you should dip them in this whipped cream…

Vegan Pumpkin Whipped Cream

Use this cream in your coffee as an all natural creamy pumpkin pie whipped topping.

A pumpkin spice coffee creamer so to speak.

Vegan Pumpkin Whipped Cream

Use it on your pancakes, cakes, muffins, tarts ~ you get my drift.

If you are anything like me then you simply cannot get enough pumpkin in your life.

Or Halloween. Don’t you just love this exciting time of year?

Vegan Pumpkin Whipped Cream

Not so long ago I experimented with vegan coconut whipped cream and now it is my go-to favorite. Please do not hesitate to try this recipe with your favorite dairy based cream though.

No matter what it will rock your world in the smoothest way possible. Below are some other flavors I posted this summer… { mocha, vanilla, chocolate & coffee }

Use these flavors in the same ways you will use the pumpkin flavor. Everywhere.

Vegan Pumpkin Whipped Cream

My job is to steer you right, not wrong. Right?!

Whoopie pies are another way to use this, inside and outside layer cakes too. Use Vegan Pumpkin Whipped Cream to top your morning oatmeal (it only feels guilty ~ go for it!)

Stay tuned for the cupcakes you see below. I will be posting them later this week using this super-star whipped cream as frosting.

Vegan Pumpkin Whipped Cream

Tell me what your plans are for using this recipe?

I can’t wait to see your creations!

Vegan Pumpkin Whipped Cream

Vegan Pumpkin Whipped Cream

Ingredients

Method

  • Chill coconut milk in your refrigerator overnight undisturbed. Remove from the fridge and gently turn the can upside down, but be sure not to shake it. Open the can and remove all of the clear coconut water (you can save this for shakes and drinks.) Put the thick cream in your mixer bowl with the pumpkin, pumpkin spice, sweetener and salt. Whip until you have soft fluffy peaks.

 

http://www.familyfreshcooking.com/2012/09/23/vegan-pumpkin-whipped-cream-recipe/

Copyright © 2009 Marla Meridith {FamilyFreshCooking.com}. All Rights Reserved.

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