pumpkin whipped cream dessert frosting topping recipe vegan

Pumpkin Whipped Cream

Use vegan Pumpkin Whipped Cream on gluten free pancakes, muffins and cupcakes.

This luscious vegan spread is made from coconut cream. The kind that comes in the can. A dairy-free frosting that’s quick and easy to make? Yes! And just for fall, I have made it pumpkin flavored, though you can thank Marla at familyfreshcooking.com for that, as it was her idea.

I have been enamored with vegan frostings and toppings made from coconut cream for some time, and have a recipe for one in my book, [cookbook2short], that is easy to make, and tastes rich and smooth. This vegan Pumpkin Whipped Cream would be fabulous on top of a Pumpkin Spice Latte. At the same time, it might work well as a frosting for Brownies. It is a very healthy and versatile topping and tastes like a cross between Whipped Cream and Cream Cheese Frosting.

Pumpkin Whipped Cream
Serves:
Ingredients
Instructions
  1. Scoop solid cream off the top of a can of coconut milk
  2. Place the coconut cream in a vitamix
  3. Add pumpkin, honey, cinnamon and stevia to blender
  4. Puree on highest setting
  5. Mixture will be thick, so turn off blender and scrape down sides if necessary
  6. Puree until smooth
  7. Frost over Pumpkin Spice Muffins

How do you get rich delightful cream out of a can of coconut milk? Usually I just refrigerate a can of coconut milk overnight, open it up and scoop the cream off the top. However, Marla has an alternative way that I think is even better. After refrigerating the coconut milk overnight try her method, whereby you remove the can from the refrigerator and place it on the counter upside down. Remove the lid from the can, pour the coconut water off, reserving for another use and then scoop out the cream.

Be sure to use regular coconut milk, as “lite” will not work for this dairy free topping.

Here are some more Paleo recipes you might enjoy with your Thanksgiving holiday:

Comments

  1. Annetta Black says

    Elana, I love your website and your yummy recipes!
    But I don’t have a Vitamix machine. Is there another way I can make this frosting recipe and of course others without a Vitamix?

    • TKO says

      I made this with a food processor and it didn’t turn out. I am unsure of how else to try and make it. I have used my food processor instead of a Vitamix for other recipes on this blog and had great success. Best of luck! I am finally going to break down and get a Vitamix after today’s Thanksgiving mess up on this frosting. It tastes delicious though!

      • Amanda O. says

        I’ve made the whip cream using a hand mixer. Whip the coconut milk first until it starts to firm up, then add the other ingredients and whip until you get your desired consistency. A few minutes or so does the trick. I thought it had a great whip cream texture and has held up in the fridge as leftovers remarkably well!

  2. says

    This looks wonderful – thank you for a great seasonal dairy-free icing.

    One point of clarification – the recipe is not vegan, in that it uses an animal product, honey.

    The word “vegan” was created specifically to distinguish those who refrain from eating *any* animal product, including eggs or honey, from vegetarians, people who only refrained from eating the animals themselves.

    I look forward to using this recipe – thanks again!

  3. says

    I love coconut cream! Ever since it’s been available at my Trader Joe’s (for $0.99 a can and with no sweetener!) I have been stocking up a little too much and now I don’t know what to do with all of it! This is actually perfect because I love looking for healthier cupcake recipe options, but the killer is the frosting. Problem solved!!

    • says

      Whenever I see one of my favorite ingredients I buy the whole stock from the store. Then people look at me like I am crazy for buying 30 of the same coconut product. A girls gotta stock up!

  4. Lisa says

    I know that in part you are using the stevia for sweetness, but is it also adding a vanilla flavor? Is it adding anything else? I’m curious to know what I’ll lose when I start altering! Thanks.

  5. a says

    Do you use cocnut cream or coconut milk for this recipe? The ingrdients list calls for coconut milk, but then it says to put the cocnut cream into the Vitamix….??
    Thanx :-)

    • MaryBeth says

      The coconut cream will separate in the can. It may help to read Elana’s description below the recipe where she explains how to do it.

      This looks so yummy. Can’t wait to try it.

      • Bernadette says

        I think it would help more to either put it right in the recipe directions, or put an asterisk to direct people to the information.

  6. betty says

    just made the muffins and frosting with two adjustments- since i didn’t have shortening, i used coconut oil and for the frosting i used maple syrup instead. these were the best muffins i’ve ever had…sooo moist and delicious without making me feel sick from all the sugar. mmm. only got six instead of eight as well- wanted them a little bigger. can’t wait to make them again.

  7. QueenJellyBean says

    Bring on the pumpkin!!! Thanks Elana! I’m still holding out for a GF >>>pumpkin gnocchi<<< recipe from Elana's fabulous test kitchen (I hope, one day, maybe?). Pumpkin is such a crowd pleaser.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>