Top your pumpkin pie or your coffee with this rich and spicy whipped cream. Freeze dollops on an aluminum foil lined cookie sheet.
1 cup Longmont Dairy Whipping Cream
3 Tbsp. regular or powdered sugar
1 tsp. vanilla
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground pumpkin spice
¼ tsp. ground ginger
Chill a small bowl and beaters in the refrigerator for ½ hour.
Beat whipping cream at medium speed until stiff peaks form. Gently fold in remaining ingredients. Cover and refrigerate until ready to serve. For additional tips on how to make the perfect whipped cream, visit our online MoooRecipe at www.mooorecipes.com/easy-and-perfect-whipped-cream/