Maple Syrup Whipped Cream
Light, fluffy whipped cream sweetened only with real maple syrup and a splash of vanilla. Spoon it onto pumpkin pie, apple crisp, pancakes or hot chocolate.
Ingredients
- 2 cups cold heavy whipping cream (480 ml)
- 3 tablespoons pure maple syrup (45 ml)
- 1 teaspoon pure vanilla extract (5 ml)
Instructions
- Chill a large metal bowl and the whisk attachment or beaters for 10 to 15 minutes.
- Pour the cold heavy cream into the chilled bowl and beat on medium speed until it thickens and roughly doubles in volume.
- Add the maple syrup and vanilla and beat on medium-high until soft peaks form (the tips curl over when you lift the whisk). Stop here for dolloping, or beat 30 to 60 seconds more for stiffer peaks for piping. Don't walk away, as over-whipped cream turns grainy.
- Use right away, or cover and refrigerate (see storage notes).
Recipe Notes
Chilling your mixing bowl or the bowl of your standing mixer will help in keeping the cream cool while you are mixing it!
To make vegan maple whipped cream, use coconut milk instead of heavy cream. The night before or at least several hours before you plan to use the maple whipped cream, place a can of coconut milk in the fridge to chill.
Remove the can from the fridge carefully so as not to shake or turn it. Carefully, remove the lid and scoop out the solidified "cream" at the top of the can and transfer it to a mixing bowl. Add the maple syrup and vanilla extract and mix light and airy. You may need to allow the cream to warm up slightly if it is lumpy.
Nutrition
Serving: 1½ cup | Calories: 206kcal | Carbohydrates: 3g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 32mg | Potassium: 57mg | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 0.1mg
