Maple Whipped Cream
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This homemade Maple Whipped Cream is made with just three real food ingredients and comes together in 1 minute. Use this whipped cream in desserts like our Pumpkin Dump Cake, Strawberry Shortcake Trifle or Crockpot Pumpkin Spice Latte.
Ingredients Needed
Ladies and gentleman, allow me to introduce you to perhaps the 3 greatest ingredients on earth when whipped together:
- Heavy whipping cream
- Pure maple syrup – The real deal, not the fake stuff.
- Vanilla extract – Again, only the real thing. You can even make Homemade Vanilla Extract.
How to Make Maple Whipped Cream
Now that your interest is piqued by this triumvirate of ingredients, it’s time to spill our secrets for making this incredibly complicated and time-consuming SIMPLE homemade whipped cream.
You have two 1-minute options for preparing this recipe:
Method #1: Use Beaters
- In a chilled metal bowl, combine the cream, maple syrup, and vanilla.
- Whisk with a hand mixer on high speed until it holds medium to stiff peaks, 30 to 60 seconds. Do not over mix.
Method #2: Use a Blender
- Add the cold cream, maple syrup, and vanilla to a blender.
- Blend on high speed just until medium to stiff peaks form (not long–just 10-20 seconds depending on your blender). Do not over mix. Use a scraper to remove from the blender.
How to Store Whipped Cream
Refrigerating: Transfer the whipped cream to an airtight container. Ensure the container is tightly sealed to prevent air from entering, which can cause the cream to deflate and lose its fluffy texture. Homemade whipped cream is best used within 24 hours of making it. Over time, it may lose its volume and begin to separate.
Freezing: While not ideal, you can freeze homemade whipped cream for up to a month. Place dollops of whipped cream onto a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dollops to an airtight container or freezer bag. Thaw in the refrigerator before using, and re-whip if necessary to restore the texture.
Recipes That Go With Maple Whipping Cream
With this autumnal-flavored maple whipping cream, you can take sweet breakfast and dessert dishes to another level! Top recipes like these with a dollop to create a “wow” factor when serving:
Recipe FAQs
Heavy whipping cream is best for making maple whipped cream due to its high fat content, which allows it to hold its shape when whipped. Avoid using half-and-half or light cream as they don’t contain enough fat to whip properly.
Yes, maple whipped cream can be made by hand using a whisk. It will take longer, around 5 to 10 minutes, depending on your speed and strength.
Yes, you can make maple whipped cream ahead of time and store it in the refrigerator for up to 24 hours. You might need to re-whip it before serving.
Whipped cream can deflate if it’s over-whipped or if it’s exposed to warm temperatures. It’s important to stop whipping once soft peaks form and to keep the cream and equipment cold throughout the process.
Maple Whipped Cream
Ingredients
- 1 cup cold whipping cream
- 2 tablespoons pure maple syrup
- 1/2 teaspoon real vanilla extract
Instructions
There are two options for how to make this recipe:
Method #1: Use Beaters
- In a chilled metal bowl, combine the cream, maple syrup, and vanilla.
- Whisk with a hand mixer on high speed until it holds medium to stiff peaks, 30 to 60 seconds. Do not over mix.
Method #2: Use a Blender
- Add the cold cream, maple syrup, and vanilla to a blender. (I like using my personal-sized Ninja blender.)
- Blend on high speed just until medium to stiff peaks form (not long–just 10-20 seconds depending on your blender). Do not over mix. Use a scraper to remove from the blender.
Notes/Tips
- Refrigerating: Transfer the whipped cream to an airtight container. Ensure the container is tightly sealed to prevent air from entering, which can cause the cream to deflate and lose its fluffy texture. Homemade whipped cream is best used within 24 hours of making it. Over time, it may lose its volume and begin to separate.
- Freezing: While not ideal, you can freeze homemade whipped cream for up to a month. Place dollops of whipped cream onto a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dollops to an airtight container or freezer bag. Thaw in the refrigerator before using, and re-whip if necessary to restore the texture.
Nutrition
It’s super good. And easy and quick to make when your time is limited. It turned out well
Thanks so much for your review Jane!
I think I’ll use this on French toast, too!