About This Maple Whipped Cream Recipe:
My recipe, on the other hand, has only 4 ingredients in it: Heavy cream, maple syrup, vanilla extract and a pinch of salt. You guys, that is it. No additional flavors, sweeteners, or other difficult-to read ingredients to preserve it.
Now, the maple whipped cream recipe below makes 2 cups of whipped cream, but if you need less than that feel free to halve the ingredients. The whipping time will not change. Need more? Double it.
It keeps well in the fridge up to two days as long as it is placed in an airtight container.
Finally, I am publishing this recipe as I used it as topping in an upcoming chocolate almond flour cake (will be posted later this week). However, in addition to using it in cakes, I also use it to top off summer berries (or other seasonal fruits), ice coffee, or even my summer smoothies. Seriously, if you give this recipe a try I can guarantee that you will never go back to supermarket bought canned whipped cream. For reals.
Homemade Maple Whipped Cream Recipe: Whether you use it on a cake or to simply top a bowl of fresh fruit, this maple sweetened whipped cream taste delicious and ready in 5 minutes
- Prep Time: 5 min
- Total Time: 5 min
- Yield: 2 cups
- Category: Sweets
- Method: Whisking
- Cuisine: American
- 1 cup heavy cream, cold
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract or ½ vanilla bean (seeds scraped)
- 1/8 teaspoon salt
- Attach the whisk attachment to a standing mixer*1. Add all the ingredients into the bowl.
- Whisk in medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes.
- Alternatively, you can whip it by hand (or with a handheld mixer). If you do so, it might take a few minutes longer.
- This recipe makes 2 cups of whipped cream. If you want to half the amount, simply halve the ingredients and follow the instructions. Whipping times will not change.
- Serving Size: 1
- Calories: 116
- Sugar: 3.9g
- Sodium: 48.3mg
- Fat: 11g
- Carbohydrates: 4.2g
- Fiber: 0g
- Protein: 0.6g
- Cholesterol: 40.8mg
This recipe is adapted from America’s Test Kitchen’s cookbook Naturally Sweet.