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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.
Find it online: https://thrivinghomeblog.com/maple-whipped-cream/