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Prep time: 15 min
Cook time: 15 min
Servings: 14
Keto friendly
Use on cakes, cupcakes, pies, hot cocoa, etc.
Place leftovers in a container and store in the fridge for up to 3 days.
Ingredients
175 gr heavy whipping cream
1 tbsp pumpkins pie spice
4 tbsp monk sugar
1 tbsp cinnamon, ground
Direction
1. Place a metal mixing bowl and beaters in the freezer for 15 minutes.
2. Remove the bowl from the freezer.
3. Add the heavy cream, pumpkin pie spice, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
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