Homemade whipped cream with maple syrup is super delicious and easy to make! This recipe is similar to other homemade whipped cream methods but uses maple syrup instead of powdered sugar. It is the perfect complement to various desserts and beverages. You’ll love the creamy texture and the subtle hint of maple that serves everything from pies to hot cocoa. Plus, it’s made with simple ingredients you likely already have at home, making it an easy and quick treat to whip up any time.
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Equipment Needed
- Stand mixer or handheld mixer with a whisk attachment
- Large mixing bowl
- Measuring cups and spoons
- Airtight container for storage
Ingredients
- 1 cup heavy cream or heavy whipping cream
- 2-3 tablespoons pure maple syrup or real maple syrup (or more if you like it sweeter)
- 1 teaspoon vanilla extract
Instructions
- Chill Your Equipment: Place your mixing bowl and whisk attachment in the refrigerator for about 15 minutes. This step helps achieve the best results by keeping everything cold.
- Pour the Cream: Add the heavy cream to the chilled mixing bowl. Using a high-fat content cream will yield a richer and creamier texture.
- Whip the Cream: Begin whipping the cream on medium speed using your stand mixer or electric hand mixer. Whip until you achieve soft peaks, which means the cream will hold its shape but still be a bit loose.
- Add Sweeteners: Gradually add the pure maple syrup and vanilla extract. Continue whipping until stiff peaks form, where the cream stands straight up when the beaters are lifted.
- Serve or Store: Use immediately or transfer to an airtight container and store in the refrigerator for up to 3 days.
Below you can see the progression from soft peaks to stiff peaks. Soft peaks are a bit drippy while stiff peaks hold their shape.
How to Store
Store your homemade whipped cream in an airtight container in the refrigerator. It will stay fresh for up to three days, retaining its fluffy texture and sweet maple flavor. You can also freeze your whipped cream in an airtight container.
How to Use It
- Topping: Perfect for topping pumpkin pie, apple pie, pecan pie, and black walnut pie.
- Desserts: A great addition to strawberry shortcake, poppy seed cake, parsnip cake, and ice cream.
- Beverages: Enhance your hot cocoa, Mayan hot chocolate, or pumpkin spice latte with a dollop of maple whipped cream.
- Breakfast: Spoon over French toast or mix with fresh fruit for a sweet start to your day.
Tips and Variations
- Type of Milk: I have made whipped cream with raw milk and had some success and some failures (either never whips or turns to butter). I have had more consistent results with cream from the store (unfortunately). You can use either but don’t give up if your raw milk isn’t working. It might just be the fat content that won’t bring the right texture.
- Flavor Variations: Add maple cinnamon or vanilla beans for a different flavor profile.
- Elbow Grease: If you don’t have an electric mixer, you can use a handheld whisk, but be prepared to use some elbow grease for a few minutes to achieve the fluffy texture. Can you try putting the ream in a jar, about half full, and shaking the life out of it until is becomes whipped cream.
FAQ
1. Can I use powdered sugar instead of maple syrup? Yes, I like using ingredients that I can source from myself or from other local farmers, but purchasing powdered sugar is also an easy option for making whipped cream.
3. What’s the difference between soft and stiff peaks? Soft peaks are when the cream holds a shape but is still a bit loose, while stiff peaks stand straight and firm.
4. Can I freeze homemade whipped cream? It’s best enjoyed fresh, but you can freeze small dollops on a baking sheet and transfer them to a bag for up to 2 months. Or just freeze the entire container, but you may need to let it thaw a bit before scooping.
5. How do I fix over-whipped cream? If you over-whip, you can add a little bit more heavy cream and gently whisk by hand to smooth it out. Be aware that if you over-whip the cream, it becomes butter; at that point, there is no turning back. I have done this and just added the butter (with buttermilk strained out) to the top of my desserts. It’s very rich, but better than wasting it. The sweet buttermilk can make a nice drink on its own or add some chocolate to make chocolate buttermilk or perhaps a fruit smoothie.
Creating your own homemade whipped cream with maple syrup is simple and rewarding. With a few simple ingredients and the right equipment, you’ll have a delicious topping that adds a sweet maple flavor to any dish. Enjoy experimenting with this recipe and incorporating it into your favorite fall desserts or occasional treat!
Add your homemade whipped cream to:
Equipment
- 1 stand mixer with whisk attachment
Ingredients
- 1 cup heavy cream or heavy whipping cream
- 2-3 tablespoons pure maple syrup or real maple syrup
- 1 teaspoon vanilla extract
Instructions
- Chill Your Equipment: Place your mixing bowl and whisk attachment in the refrigerator for about 15 minutes. This step helps achieve the best results by keeping everything cold.
- Pour the Cream: Add the heavy cream to the chilled mixing bowl. Using a high-fat content cream will yield a richer and creamier texture.
- Whip the Cream: Begin whipping the cream on medium speed using your stand mixer or electric hand mixer. Whip until you achieve soft peaks, which means the cream will hold its shape but still be a bit loose.
- Add Sweeteners: Gradually add the pure maple syrup and vanilla extract. Continue whipping until stiff peaks form, where the cream stands straight up when the beaters are lifted.
- Serve or Store: Use immediately or transfer to an airtight container and store in the refrigerator for up to 3 days.
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