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Whole wheat pumpkin waffles on a plate with maple whipped cream on top.

Maple Whipped Cream

With this autumnal-flavored Maple Whipped Cream, you can take sweet breakfast and dessert dishes to another level!

Yield: 1 1/2 - 2 cups 1x
Prep: 2 minutesCook: 0 minutesTotal: 2 minutes


  • 1 cup cold whipping cream
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon real vanilla extract

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There are two options for how to make this recipe:

Method #1: Use Beaters

  1. In a chilled metal bowl, combine the cream, maple syrup, and vanilla.
  2. 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

  1. Add the cold cream, maple syrup, and vanilla to a blender. (I like using my personal-sized Ninja blender.)
  2. 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:

  • 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.
© Author: Rachel Tiemeyer
Cuisine: American Method: No Cook