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.
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Ingredients
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.
Use a handheld mixer with chilled beaters to mix the ingredients on medium-high speed for approximately three to four minutes.
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).
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).
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
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
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:
- White Hot Chocolate
- Homemade Pumpkin Pie
- Rustic Apple Galette
- Pumpkin Cheesecake Bars
- French Crepes
- Matcha Green Tea Crepes
Maple Whipped Cream
Ingredients
- 1 cup heavy cream cold
- 2 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
Instructions
- 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.
