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.