Maple Sweetened Whipped Cream
Light, naturally sweetened, and made with just three simple ingredients—this homemade whipped cream comes together in minutes and is perfect for topping everything from fresh berries to pies.
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
Keep a close eye while whipping. The texture can change quickly from perfectly whipped to overmixed.
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.
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.
