Hi Anigh! Yes, you can double this recipe with great results. If adding cream of tartar and doubling the recipe, use a 2/4 which is 1/2 teaspoon of cream of tartar.

If you double the recipe will it turn out right? Also when doubling do I add 2/4 tsp instead od 1/4 tsp of cream of tartar

How about using pumpkin pie spice that will probably work better than pumpkin puree or put puree in after whipping the cream I wouldn't use much though

Hi Liz! I have not tried making pumpkin whipped cream and due to the heavy nature of pumpkin puree, that would take some experimentation, as it could cause the whipped cream to easily deflate.

Hi! How much pumpkin purée do you suggest for pumpkin flavored whipped?

Hi Fanny! Whipped cream stabilized with cream of tartar will pipe, but it can begin to weep in heat. I would suggest practicing with it beforehand to see if you are happy with the results before the wedding. You can also opt to try using gelatin to stabilize the whipped cream, which is stable up to about 85-90 degrees F. Using gelatin is a bit more work to prepare, but here are step-by-step directions for you.

Hi
When i make this recipe i use cream cheese pidding.do you think it is necessary to add cream of tartar for more consistency or stability?
I want whipping cream for a nude cake for a wedding ?i have to make for this weekend.
What do you recommend?
I will appreciate your quick response 🤗

The peppermint is so tasty on hot chocolate too!

It is a real treat for sure Ashley! Glad you enjoyed

Thanks Suzy! Glad you enjoyed the different options!