Maple Whipped Cream (Naturally Sweetened Homemade Whipped Cream)
This maple whipped cream is light, fluffy, and naturally sweetened with pure maple syrup. Made with just a few simple ingredients, it’s an easy homemade topping for pies, fresh berries, pancakes, waffles, hot chocolate, and more. If you’re looking for a whipped cream recipe without refined sugar, this from-scratch maple whipped cream is a delicious alternative to traditional whipped cream sweetened with powdered sugar.
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There’s nothing quite like a bowl of freshly made whipped cream. Its rich, creamy, and slightly sweet flavor makes it perfect for topping almost any dessert! It’s delicious on a slice of pie, tarts, cake, chocolate mousse, and strawberry shortcake. Another favorite at our house is to make a stack of pancakes or waffles covered with berry sauce and a big spoonful of homemade whipped cream on top!
I’ll admit, I used to reach for the store-bought spray cans of whipped cream before I started paying attention to ingredient labels. You don’t know what you don’t know. Once I started paying closer attention to what we were eating, I was no longer interested in buying whipped cream made with refined sugars like corn syrup and some other not-so-desirable ingredients.
So, I started making homemade whipped cream and realized it was not only easy to make but absolutely delicious as well. With only 3 ingredients needed, this from-scratch recipe is a winner in our home. I always have willing volunteers to lick the beaters after whipping the cream. It makes for some sweet childhood memories in the kitchen. The kitchen truly is for gathering. Go ahead and make some whipped cream and some memories!
Table of Contents
What Is Maple Whipped Cream?
Maple whipped cream is a light, fluffy homemade whipped cream sweetened with pure maple syrup instead of powdered sugar. The maple syrup adds a subtle maple flavor and sweetness that pairs great with everything from fresh berries and fruit crisps to pancakes, waffles, pies, and hot chocolate.
Unlike store-bought whipped toppings, this homemade maple whipped cream is made with 3 simple real-food ingredients and comes together in just a few minutes. If you’re looking for a naturally sweetened whipped cream recipe without refined sugar, this easy maple whipped cream checks all the boxes.
Why You’ll Love This Maple Whipped Cream Recipe
- No refined sugar- This recipe is naturally sweetened with pure maple syrup.
- Made with 3 simple real-food ingredients-Heavy cream, maple syrup, and vanilla extract.
- Quick-Ready in a few minutes!
- Versatile-Perfect for breakfast and dessert!
- Cleaner than store-bought-By following this recipe, you’ll avoid the added ingredients commonly found in pre-made canisters of whipped cream, such as corn syrup, carrageenan, and other additives.
Maple Whipped Cream Ingredients
This homemade maple whipped cream comes together with just a few simple ingredients.
Heavy Cream
Heavy cream is the star of the show and is what creates the rich, fluffy texture of homemade whipped cream. It’s best to buy heavy cream and not whipping cream (although technically whipping cream will work, just not quite as well).
Choosing the Best Heavy Cream
The quality of your heavy cream can make a big difference in both the flavor and texture of homemade maple whipped cream. If possible, look for a heavy cream with minimal ingredients. Pure heavy cream is ideal, and it is often easiest to find from local farms or small dairies rather than in a typical grocery store.
But I know this option isn’t available to most people. So, when shopping at the grocery store, read the ingredient label carefully. Many heavy creams contain stabilizers and thickeners to improve shelf life and consistency. While it can be difficult to find a completely additive-free option, I prefer choosing a heavy cream that contains only cream and, at most, one additional ingredient such as gellan gum.
Some additives you may want to avoid include carrageenan and polysorbate 80. Ingredient lists vary widely between brands, so it’s worth taking a few extra minutes to compare labels.
It’s also best to choose heavy cream rather than whipping cream whenever possible. According to U.S. FDA standards, heavy cream must contain at least 36% milk fat, while whipping cream only needs 30% milk fat. The higher fat content helps create a richer whipped cream that holds its shape better and produces a more stable topping.
I’ve found good options at stores like Target and Aldi, but ingredients can vary by location it seems. I’ve even purchased one brand that had 2 ingredients and that same brand at another store had a bunch of added ingredients, including polysorbate 80. So, the best approach is simply to read the label and choose the option with the shortest ingredient list and the highest milk fat content available.
For a more detailed explanation of the differences between heavy cream and whipping cream, see this article from America’s Test Kitchen.
Pure Maple Syrup
Pure maple syrup naturally sweetens the whipped cream while adding a rich maple flavor. Be sure to use real maple syrup rather than pancake syrup which is usually made with corn syrup.
Pure Vanilla Extract
A little vanilla enhances the flavor and adds a touch of warmth to the whipped cream. Look for a pure vanilla extract, not a flavoring or imitation vanilla. If you follow a gluten-free diet, be sure your vanilla extract is g/f as well. Or make your own vanilla extract!
How to Make Maple Whipped Cream
Step 1: Chill Your Equipment
Place your mixing bowl and beaters in the freezer for 10 to 15 minutes. Cold equipment helps the cream whip faster and hold its shape.
While doing this step is ideal, if you’re short on time, I’ve had success without pre-chilling the equipment.
Step 2: Add Ingredients
Pour the heavy cream, maple syrup, and vanilla into the chilled bowl.
Step 3: Beat Until Peaks Form
Using a hand mixer or stand mixer, beat until soft peaks form. At this point you can stop or you can keep going if you’d like the whipped cream to have a little more structure. Beat until stiff peaks form, but be careful it’s easy to overwhip the cream.
If you overwhip the cream, it gets grainy, and if you whip it long enough it will eventually turn to butter. So don’t turn your stand mixer on and walk away.
The spoon on the left shows cream whipped until soft peaks formed. The spoon in the middle shows cream whipped until stiff peaks formed. The spoon on the right shows cream that has been overwhipped.
If you do overwhip the cream, don’t worry there’s hope to fix it. See how to fix overwhipped cream.
Tips for Perfect Homemade Whipped Cream
Making whipped cream is rather straightforward, but there are a few things that can help set you up for success.
- Start with very cold cream
- Chill the mixing bowl and beaters
- Use 100% pure maple syrup
- Add maple syrup gradually until it’s as sweet as you’d like
- Stop mixing as soon as stiff peaks form
- Don’t overwhip
- Remember, if you overwhipped the cream, don’t throw it away. You can fix it!
Soft Peaks vs. Stiff Peaks
Soft Peaks
Soft peaks are when you lift the beaters and a peak just starts to form, with the tip softly falling over. This type of whipped cream can work for any dessert but probably would be best suited for spooning over strawberry shortcake or over some fruit crisp.
Stiff Peaks
Stiff peaks are when you lift the beaters and the peak stands upright and holds its shape. This is a great consistency for piping and works well on pies, cakes, pancakes, and ice cream.
How to Fix Overwhipped Cream
If your whipped cream becomes grainy or starts looking curdled, don’t worry. As long as it hasn’t separated too much, you can often save it by gently stirring in 1 to 2 tablespoons of cold heavy cream, until the texture becomes smooth again.
The photo below shows what slightly overwhipped cream looks like. Notice the rough, grainy texture compared to smooth whipped cream.
If the cream has separated into butter with liquid buttermilk, it has been whipped too far and cannot be turned back into whipped cream.
Variations
While maple whipped cream is delicious all on its own, here are a few fun ways to change it up.
Cinnamon Maple Whipped Cream
Add a pinch of cinnamon at the same time that you add all the other ingredients for a warm, fall-inspired flavor.
Maple Vanilla Bean Whipped Cream
Use vanilla bean paste instead of vanilla extract for an even more pronounced vanilla flavor.
Maple Honey Whipped Cream
Use half maple syrup and half raw honey for a different flavor profile.
Ways to Use Maple Whipped Cream
- Serve on top of fresh berries such as strawberries and blueberries
- Serve on waffles
- Serve on almond flour pancakes
- Top pumpkin pie
- Top apple pie
- On fruit crisp such as apple crisp, peach crisp, or cobblers
- For topping hot chocolate
- On coffee
- Cheesecake
- Fruit parfaits
- Ice cream sundaes
How to Freeze Whipped Cream for Hot Chocolate
One easy way to use up leftover homemade whipped cream is to freeze it in individual dollops for topping hot chocolate. Simply pipe or spoon mounds of whipped cream onto a parchment-lined baking sheet, leaving a little space between each one.
Place the baking sheet in the freezer until the whipped cream is completely frozen, about 2 to 3 hours. Once frozen, transfer the dollops to a freezer-safe container or ziplock bag and store in the freezer for up to 2 months.
To use, place a frozen dollop directly on top of a mug of hot chocolate. The whipped cream will slowly soften as it melts into the warm drink, creating a rich and creamy topping that’s ready whenever you need it.
Or do what my kids do and eat them right out of the freezer as dessert!
How to Store Maple Whipped Cream
Store leftover maple whipped cream in an airtight container in the refrigerator for up to 2 days. (i.e. make it today and enjoy it by tomorrow!)
Can You Make Maple Whipped Cream Ahead of Time?
Yes! Maple whipped cream can be made several hours ahead and refrigerated until needed. For the best texture, make it the same day you plan to serve it.
Maple Sweetened Whipped Cream
Equipment
- Hand mixer or Stand mixer
Ingredients
- 1 cup heavy cream
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract ensure it’s gluten-free
Instructions
Step 1: Chill the Bowl and Beaters
- For the best whipped cream, place your mixing bowl and beaters in the refrigerator for 10 to 15 minutes before you begin. Starting with cold equipment helps the cream whip faster and hold its shape better.
Step 2: Add the Ingredients
- Add the heavy cream, maple syrup, and vanilla extract to the chilled bowl.
Step 3: Whip the Cream
- Using a hand mixer or stand mixer, beat on a high speed for a few minutes.
Step 4: Whip to Your Desired Consistency
- Continue whipping until the cream reaches your preferred texture.•Soft peaks create a light, creamy whipped cream that gently folds over when the beaters are lifted.•Stiff peaks hold their shape and stand upright when the beaters are lifted. This consistency is ideal for topping pies, cakes, pancakes, waffles, hot chocolate, and other desserts.Be careful not to overwhip the cream. Stop mixing once you've reached stiff peaks consistency to avoid a grainy texture.
Notes
If the cream becomes grainy or starts to separate, it’s overwhipped.To Fix Overwhipped Cream: Gently stir in 1 to 2 tablespoons of cold heavy cream at a time until the texture smooths out again.Freezing Instructions:
Pipe or spoon whipped cream into small mounds on a parchment paper lined sheet pan.
Freeze until solid, then transfer to a freezer-safe container.
Use straight from the freezer as needed.
Frequently Asked Questions
Can I sweeten whipped cream with maple syrup?
Yes. Pure maple syrup works well as a natural sweetener for homemade whipped cream while adding a subtle maple flavor.
Does maple syrup make whipped cream runny?
Using too much maple syrup can make whipped cream softer. For best results, use the amount called for in the recipe and whip until stiff peaks form.
Can I make maple whipped cream without powdered sugar?
Absolutely. This recipe uses maple syrup instead of powdered sugar, making it a naturally sweetened, unrefined sugar recipe.
What kind of maple syrup should I use?
Pure maple syrup is best. Avoid pancake syrup or maple-flavored syrup, which contain added sugars and artificial ingredients.
How long does homemade maple whipped cream last?
Homemade maple whipped cream is best enjoyed within 1 to 2 days when stored in the refrigerator.
Can I freeze maple whipped cream?
Yes. You can freeze dollops of whipped cream on a parchment paper lined baking sheet, then transfer them to a freezer-safe container.
