You need three ingredients and 5 minutes to make something infinitely better than store bought whipped cream. To me a dollop of this whipped cream always makes a sweet breakfast or dessert feel fancy with minimal effort.
Using maple syrup as the sweetener means it contains no refined sugars. Put it on top of pancakes, french toast, fruit crumbles, and berries.
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Ingredients
- heavy whipping cream
- maple syrup
- vanilla
See recipe card for quantities.
Instructions
Step One: Pour the heavy cream into the bowl of a stand mixer or into a large bowl (with high sides) if using a hand mixer.
Step Two: If you have time, place the bowl in the fridge for 30 minutes. Warm cream will not whip well, so a cold bowl helps create a more stable whipped cream. If you are tight on time, skip this step. Just make sure your cream is straight from the fridge.
Step Three: Add maple syrup and vanilla to the cold cream.
Step Four: Using a whisk attachment or a hand mixer, beat the cream on medium high speed until soft peaks form. About 3 minutes. Make sure you watch the whipped cream and stop to check on it as it starts to look thicker. Over-whipped cream becomes butter.
Step Five: You know the whipped cream is done when you remove the whisk from the bowl and it leaves a whisk indention or you flip the whisk over and the cream maintains its shape.
Step Six: use immediately or store in the fridge up to 48 hours.
Hint: If you over-whip the cream don’t throw it out. Use the sweet maple butter you just created on toast for breakfast.
Give yourself the gift of prep!
In this section I will give you ways to freeze, re-purpose and/or use some of your ingredients for another meal. Save yourself some time and effort next time you’re in the kitchen!
Make ahead: Make the whipped cream up to 2 days before you need it.
Substitutions
- Powdered sugar- if you don’t have maple syrup or don’t like the flavor, use powdered sugar as the sweetener. Just don’t use granulated sugar or you will end up with crunchy whipped cream.
Equipment
Stand mixer with a whisk attachment: I prefer to make this is a stand mixer. The tall sides of the bowl keep the splatter to a minimum.
Top Tip
Use a bowl with tall sides otherwise you might end up with splattered cream all over your kitchen. Also, put your bowl of cream in the fridge for 30 minutes if you have time. The cold bowl will create a more stable whipped cream.
Related
Looking for other dessert recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Maple Whipped Cream:
Recipe
Homemade Maple Whipped Cream
Course: Dessert, Breakfast8
servings5
minutesA simple 5 minute whipped cream that is so much better than store bought.
Ingredients
1 cup heavy whipping cream
2 tablespoon maple syrup
1 teaspoon vanilla
Directions
- Step One: Pour the heavy cream into the bowl of a stand mixer or into a large bowl (with high sides) if using a hand mixer. *see notes
- Add maple syrup and vanilla to the cold cream.
- Using a whisk attachment or a hand mixer, beat the cream on medium high speed until soft peaks form. About 3 minutes. Make sure you watch the whipped cream and stop to check on it as it starts to look thicker.
Notes
- If you have time, place the bowl in the fridge for 30 minutes. Warm cream will not whip well, so a cold bowl helps create a more stable whipped cream. If you are tight on time, skip this step. Just make sure your cream is straight from the fridge.
