Can I use any type of cream to make maple whipped cream?

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.

Can I make maple whipped cream if I don't have a mixer?

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.

Can I make maple whipped cream ahead of time?

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.

Why did my maple whipped cream deflate?

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

Name: Maple Whipped Cream
Prep time: 2 min
Total time: 2 min
Cuisine: American
Ingredients: 1 cup cold whipping cream; 2 tablespoons pure maple syrup; 1/2 teaspoon real vanilla extract

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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!

Yield: 1 1/2 - 2 cups 1x

Prep: 2 minutesCook: 0 minutesTotal: 2 minutes

Units:

Scale:

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:

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.

Cuisine: American Method: No Cook

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