Maple Whipped Cream
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This homemade Maple Whipped Cream is made with just 3 real food ingredients and comes together in 1 minute.
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 your own.
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 It
It’s definitely best when fresh, but the leftover whipped cream can be covered and stored at the back of the refrigerator for up to 1 day. After that it can start to deflate and separate.
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:
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Maple Whipped Cream
With this autumnal-flavored Maple Whipped Cream, you can take sweet breakfast and dessert dishes to another level!
Ingredients
- 1 cup cold whipping cream
- 2 tablespoons pure maple syrup
- 1/2 teaspoon real vanilla extract
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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
How to Store: It’s definitely best when fresh, but the leftover whipped cream can be covered and stored at the back of the refrigerator for up to 1 day. After that it can start to deflate and separate.
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