Add variety to your dessert table these holidays and make maple whipped cream. Your guests will love this sweet change from ordinary whipped cream. All you need is three simple ingredients to make this delicious cream.
Whipped cream is an easy way to finish many desserts and can easily be flavored to match or complement the dish it is served with,
You might like to try flavors like this coffee whipped cream for iced or hot coffee drinks or this cinnamon whipped cream to dollop onto a hot apple pie or peach cobbler.
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Want a delicious and easy topping for your desserts? Make maple whipped cream!
This flavored whipped cream has a subtle sweetness and a deliciously rich flavor that pairs well with many desserts.
Serve it as a topping on pancakes, waffles, and pies, or use it as a filling for cakes and pastries.
Cost To Make
Estimated cost = $3.30 or $0.41 a serve
Why You'll Love This Recipe:
- This recipe is quick and easy to make and is flavored perfectly with the right amount of maple syrup.
- It has only three ingredients.
- The recipe can easily be doubled or tripled for when you need to feed a crowd on busy holidays like Thanksgiving and Christmas.
Ingredients In This Recipe
The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Cream - use a high-fat cream like heavy whipping cream, it whips up better than low fat or half and half cream and is ideal for piping.
Maple syrup - use a good quality maple syrup for the best flavor and choose one that is darker in color because these have a stronger maple flavor.
Vanilla extract - use a good quality one.
Equipment
Stand mixer, electric hand mixer, or whisk.
Step By Step Instructions
Step 1 - Place one cup of cold heavy cream, maple syrup, and vanilla into a mixing bowl. If you would like the cream more or less sweet, feel free to adjust the amount of maple syrup.
Step 2 - Use an electric mixer and beat at high speed until the cream reaches the consistency you need soft, medium, or firm peaks - this will depend on what you are making with the cream (see notes below).
Step 3 - Transfer to a sealed container and store in the fridge until ready to use.
What Is The Difference Between Soft and Stiff Peaks?
The term "soft peak cream" and "stiff peak cream" refer to the consistency of whipped cream.
Whipped cream is made by beating heavy cream with a whisk or an electric mixer until it becomes thick and forms peaks.
The peaks of the whipped cream will either be soft, medium, or stiff, depending on how long it is whipped.
Soft peaks
If the peak is soft and droops over when the beaters are lifted, it is a soft peak.
Soft peaks are formed when the cream has been beaten until it is just starting to hold its shape.
Soft peak cream is used in recipes where the whipped cream will be used as a topping or garnish, like on top of a pie or a cake, or for folding into other mixtures like blancmange or fruits in cream.
Medium peak
Medium peak cream forms when the cream has been beaten until it is somewhere in between a soft peak and a stiff peak.
The peaks of the cream will hold their shape, but they will not be as stiff as stiff peak cream.
Medium peak cream is not used as often as soft peak or stiff peak cream, but it can be used in recipes where you want a little more structure from the whipped cream than soft peak cream provides, but not as much as stiff peak cream.
For example, you could use a medium peak cream as a filling for a cream puff or éclair, or as a topping for a dessert that will be sliced, like a trifle or a tiramisu, or for serving with scones like these eggless scones.
Stiff peak
If the peak stands up straight and is stiff, it is a stiff peak.
Stiff peaks are formed when the cream has been beaten until it is very stiff and holds its shape well and does not flop over.
Stiff peak cream is used in recipes where the whipped cream will be used as a structural element, like in whipped cream frosting cakes for decorative piping on cakes and cupcakes or desserts like this dulce de leche mousse.
Recipe Tips
Use cold ingredients
It's important to use cold heavy cream when making whipped cream. This helps the cream stiffen faster and hold its shape better. So leave it in the fridge until you are ready to pour it into the bowl and start whipping.
Use a chilled bowl
It's also a good idea to use a chilled bowl when making whipped cream especially when the weather is very hot. A cold bowl helps the cream stiffen faster and prevents it from overheating.
Don't overbeat the cream
Be careful not to overbeat the cream, as this can cause it to become grainy and lose its smooth, creamy texture. Stop beating the cream as soon as you see it reach the stiff peak stage.
Use a high-quality cream
Using a high-quality, high-fat cream will result in a richer and more stable whipped cream. Look for a cream with at least 30% fat content or labeled as whipping cream.
Stabilized Maple Whipped Cream
When whipped cream is left to sit for a bit, it tends to collapse and weep.
Stabilizing the cream with gelatin or skim milk powder helps the cream to hold its shape for longer.
Stabilized whipped cream is firmer and easier to pipe into decorative shapes than unstabilized cream making it a good choice for decorating cakes and desserts.
To use gelatin as a stabilizer in chocolate whipped cream:
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy cream, chilled
- 3 - 4 tablespoons maple syrup
- ½ teaspoon vanilla extract
Here is how you make it:
- In a small bowl, sprinkle the gelatin over the cold water. Let the mixture sit for a few minutes to allow the gelatin to soften.
- In a small saucepan, heat the gelatin mixture over low heat until the gelatin has completely dissolved. Remove the saucepan from the heat and let the mixture cool.
- In a large bowl, beat the heavy cream, maple syrup, and vanilla with an electric mixer until soft peaks form.
- With the mixer running, slowly add the cooled gelatin mixture to the whipped cream. Continue beating the mixture until stiff peaks form.
To make stabilized chocolate whipped cream with skim milk powder:
- 1 cup heavy cream, chilled
- 3 - 4 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 2 tablespoons skim milk powder
Here is how to make it:
- In a large bowl, beat the heavy cream, maple syrup, and vanilla with an electric mixer until soft peaks form.
- With the mixer running, slowly add the skim milk powder to the whipped cream. Continue beating the mixture until stiff peaks form.
Both of these methods will help to stabilize the whipped cream, preventing it from collapsing or weeping. The stabilized whipped cream will hold its shape for hours.
Serving Size
This maple whipped cream recipe makes about 2 cups and would serve about eight. A serving size is about ¼ cup.
Calories Per Serve
This recipe for maple whipped cream has about 149 calories in a ¼ cup serving.
Serving Suggestions
Maple whipped cream is delicious on cheesecake or gingerbread, or use it as a topping on pumpkin pie, pancakes and waffles or a side serving for a spice cake.
Variations
- Maple cinnamon whipped cream - add 1 teaspoon of cinnamon powder before whipping the cream.
- Bourbon maple whipped cream - add 1- 2 tablespoons of bourbon to the cream before whipping.
- Maple rum whipped cream - add 1- 2 tablespoons of rum to the cream before whipping.
Storage
Refrigeration - store maple whipped cream in an airtight container in the fridge. If stored correctly, it should keep for up to 3 days.
Freezing – Not suitable for freezing.
FAQ
Yes, you can, but not too far in advance. You can store whipped cream in a sealed container in the fridge for about 2-3 days.
The cream should be kept away from food with a strong odor because it can pick up these smells and can ruin its taste.
More Easy Recipes
See all our flavored whipped cream recipes or try some of these easy recipes:
I do hope that you try this maple whipped cream. If you do, please come back and leave a comment below because I would love to know how you went.
Recipe
Maple Whipped Cream
EQUIPMENT
- Stand mixer, hand beater, or whisk
INGREDIENTS
- 1 cup heavy whipping cream cold
- 3 - 4 tablespoons maple syrup
- ½ teaspoon vanilla extract
INSTRUCTIONS
- Place the cream, maple syrup, and vanilla into a mixing bowl.
- Use an electric mixer and mix at high speed until the cream reaches the consistency you need, soft, medium, or firm peaks (see notes below).
- Transfer to a sealed container and store in the fridge until ready to use.
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