Description
This Maple Whipped Cream recipe is a simple yet delicious way to elevate your desserts and beverages with a naturally sweetened, fluffy topping. Made with cold heavy cream, pure maple syrup, and a hint of vanilla, it offers a rich and creamy texture with a subtle maple flavor. Perfect for pancakes, hot drinks, or any dessert needing a touch of sweetness and creaminess.
Ingredients
Scale
Whipped Cream
- 1 cup heavy cream (cold)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (optional, for added sweetness)
Instructions
- Chill the Mixing Bowl and Whisk: Place the mixing bowl and whisk or beaters in the refrigerator for 10-15 minutes to chill. This step ensures the cream whips faster and with more volume.
- Combine Ingredients: In the chilled bowl, add the cold heavy cream, maple syrup, vanilla extract, and powdered sugar if using. This mixture will create the base for the whipped cream with natural maple sweetness.
- Whip the Cream: Using an electric mixer, beat the mixture on medium-high speed for 3-4 minutes or until soft peaks form. Be careful not to overwhip, as the cream can separate and turn into butter.
- Serve Immediately: Use the maple whipped cream right away to top pancakes, desserts, or hot beverages for a luscious finish.
- Storage: If not using immediately, store the whipped cream in the refrigerator for up to 1 day. Before serving again, re-whip briefly to restore its fluffy texture.
Notes
- Use cold heavy cream and chilled tools for best whipping results.
- Pure maple syrup is preferred for authentic flavor and natural sweetness.
- Powdered sugar is optional; omit if you prefer less sweetness or to maintain sugar-free status.
- Do not overwhip to avoid turning the cream into butter.
- Best consumed fresh but can be stored refrigerated for up to 24 hours.
