maple whipped cream topped with maple leaf shaped crust decoration, aqua pie dish in the background

Homemade Maple Whipped Cream Recipe

As easy as it is to use a can of Reddi-Wip (no shame!), there is something so rich and wonderful and real about homemade whipped cream.

Pure maple syrup makes it next level! This maple whipped cream is the perfect addition to a fall or winter dessert, holiday treat, cozy breakfast, or warm beverage.

You need just three simple ingredients and five minutes.

Some of the links on this post are affiliate links. To learn more, visit our Disclosures.


birds eye view of measuring cup of heavy cream, measuring spoon of vanilla, small cup of maple syrup and empty piping bag with star tip

Heavy Whipping Cream

Heavy whipping cream has a high fat content, which is ideal for making whipped cream that will hold its delicate form on top of a dessert.

Aside from the fat content, the most important thing about the heavy whipping cream is that it is cold. Keep it in the fridge until you are ready to add it directly into the mixing bowl.

Pure Maple Syrup

A couple of tablespoons of maple syrup are the magic in this whipped cream. The natural sweetness of real maple syrup replaces the cane sugar usually found in whipped cream recipes.

Use your favorite 100% pure maple syrup. Grade A dark will have the strongest maple flavor, but amber is fine. I always keep maple syrup in the house, so I use whichever I have on hand.

Vanilla Extract

Like the other real food ingredients, pure vanilla extract adds to the natural taste and richness of this dessert topping.

The flavor of pure maple syrup and vanilla extract provides the perfect subtle sweetness to compliment the rich heavy cream. Even the color is creamy, natural, and delicate. Nothing is overpowering. Everything is “just right”.

Step-by-Step Instructions

For best results, store your mixing bowl and beaters in the refrigerator or freezer for approximately 15 minutes before making the whipped cream. This will help keep the cream cold while you mix it, which helps it whip up faster and is essential for getting those perfect whipped cream peaks.

Pour heavy cream, pure maple syrup, and vanilla extract into a chilled, medium or large mixing bowl.

an aqua hand mixer over a metal bowl of ingredients, visible cream and dark liquids

Use a handheld mixer with chilled beaters to mix the ingredients on medium-high speed for approximately three to four minutes. 

two beaters spinning and mixing whipped cream

The whipped cream is ready when it forms medium peaks. They are delicate but hold their shape when you pull the beaters out of the bowl.

You are looking for the sweet spot between soft peaks (which hold briefly before falling over) and firm peaks (which are okay but can soon cross over into “chunky” and quickly be on their way to butter).

finished whipped cream on two beaters, in the background: a metal mixing bowl with whipped cream and an aqua spatula

Serve immediately or store in the refrigerator for up to 24 hours.

You can simply scoop the whipped cream onto your dessert or pipe it on.

To pipe the whipped cream, spoon the maple whipped cream into a pastry bag fitted with the tip of your choosing. I prefer the appearance of a large, open-star tip (size 1M).

maple whipped cream in a piping bag with a star tip, resting on the counter

Create the swirled whipped cream dollop starting with an outer circle, then spiral in and up (on top of ) the previous circle until you reach the center. Then, lift the piping bag to create the peak of your whipped cream topping.

Stand Mixer vs. Hand Mixer

Close up of stand mixer's whisk attached, with heavy creaming poured into the metal mixer bowl
A stand mixer is a great choice when doubling the recipe!

The fairly large bowl of a stand mixer is too big to properly mix only one cup of whipping cream. If making the recipe with the quantities listed, stick with a hand mixer.

A stand mixer is ideal for Thanksgiving or any other holiday gathering or party when you need to double the recipe. Two cups of heavy whipping cream will whip up perfectly in a stand mixer.

Plus, you can make the coffee while your stand mixer makes the maple whipped cream. Just don’t leave the kitchen, or you could end up with butter!

Make Ahead & Leftovers

I prefer to make this maple vanilla whipped cream fresh, right before serving. However, you can make it ahead and store it in the refrigerator for up to 24 hours.

You can also save leftovers for 24 hours from when the whipped cream was first made.

Leftover whipped cream from last night’s pumpkin pie can be repurposed on top of French toast in the morning.

What to Serve with Maple Whipped Cream

bird's eye view: slice of pumpkin pie with crust leaf decorations and a dollop of maple whipped cream

Maple whipped cream is a great addition to your morning coffee or any other beverage you want to embellish with a little autumn sweetness. Try it with your pumpkin spice latte, hot cocoa, or white hot chocolate.

Dress up your breakfast of pumpkin waffles, apple cinnamon pancakes, French toast, or crepes.

Swirl maple whipped cream on fresh fruit for a treat with simple ingredients.

Nothing goes better with homemade maple whipped cream than your favorite fall desserts, from apple pie to spice cake and everything pumpkin in between.

Here are a few of my favorite recipes to pair with maple whipped cream:

maple whipped cream topped with maple leaf shaped crust decoration, aqua pie dish in the background

Maple Whipped Cream

Dress up your desserts with this homemade Maple Whipped Cream. It's light, sweet, and the perfect topping for holiday pies, fruit, cheesecake, pancakes, coffee, ice cream, or any other delicious treat that needs a touch of maple sweetness and rich cream!
5 from 7 votes
Rate this Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Servings 10 servings


  • 1 cup heavy cream cold
  • 2 tablespoons pure maple syrup
  • ½ teaspoon pure vanilla extract


  • Before making your whipped cream, store your mixing bowl and beaters in the refrigerator or freezer for approximately 15 minutes.
  • Pour heavy cream, maple syrup, and vanilla extract in a medium mixing bowl. Use a handheld mixer to mix on medium-high speed until medium peaks form, approximately three to four minutes.
  • Scoop or pipe onto your dessert, and serve immediately.


Yields 2 cups of whipped cream.
Make ahead option: store in the refrigerator for up to 24 hours.
Stand Mixer Option: To make Maple Whipped Cream in a stand mixer, double the recipe, so you have enough ingredients to properly mix them in a large mixing bowl. Use the whisk attachment.
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating