A quick and easy pumpkin cream cold foam made with real pumpkin puree and heavy cream, perfect for adding a cozy fall touch to your iced coffee or cold brew.
Keep cream and bowl chilled before whipping for best results. Stop whipping at soft peaks to avoid turning the cream grainy or into butter. If making ahead, store in an airtight container in the fridge up to 24 hours and whisk gently before serving. Use a deep bowl to avoid splatter. For dairy-free, substitute heavy cream with coconut cream or cashew cream and sugar with maple syrup or other natural sweeteners.
Keywords: pumpkin cream cold foam, pumpkin spice, fall coffee recipe, iced coffee topping, homemade pumpkin cream, easy fall drink, pumpkin puree, creamy coffee foam