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    Home » Recipes » Desserts

    Oct 30, 2022 · Modified: Jan 23, 2023 by Harriet

    Maple Whipped Cream

    Jump to recipe card

    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.

    Maple whipped cream in a white bowl.

    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.

    Jump to:
    • 👛 Cost To Make
    • 🌟 Why You'll Love This Recipe:
    • 🥘 Ingredients In This Recipe
    • 🍽 Equipment
    • 🍳 Step By Step Instructions
    • What Is The Difference Between Soft and Stiff Peaks?
    • 💭 Recipe Tips
    • Stabilized Maple Whipped Cream
    • 👪 Serving Size
    • 🍬 Calories Per Serve
    • 🥗 Serving Suggestions
    • 📖 Variations
    • 🌡️ Storage
    • 📝 Frequently Asked Questions
    • More Easy Recipes
    • 📋 Recipe Card

    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.

    Image of ingredients for maple whipped cream.

    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

    Whipped cream on beaters.

    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.

    A stack of pancakes with whipped cream and maple syrup on top.

    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:

    1. 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.
    2. 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.
    3. In a large bowl, beat the heavy cream, maple syrup, and vanilla with an electric mixer until soft peaks form.
    4. 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:

    1. In a large bowl, beat the heavy cream, maple syrup, and vanilla with an electric mixer until soft peaks form.
    2. 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.

    📝 Frequently Asked Questions

    Can I make whipped cream ahead of time?

    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:

    • Easy chocolate truffles with cake crumbs
    • Slow cooker custard
    • Candied orange slices
    • Stewed prunes in orange juice
    Close up of whipped cream in a bowl.

    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.


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    📋 Recipe Card

    A bowl of whipped cream with pancakes in the background.

    Maple Whipped Cream

    Make your maple whipped cream with just three ingredients! It is super simple and perfect for the holiday season.
    Print Recipe
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    Prep Time : 5 mins
    Cook Time : 0 mins
    Total Time : 5 mins
    Cuisine: : Western
    Course : Dessert
    Servings : 8 x ¼ cup serves
    Calories : 149 : kcal
    Estimated Cost (AUD) : $3.30 or $0.41 a serve

    EQUIPMENT

    • Stand mixer, hand beater, or whisk

    INGREDIENTS

    • 1 cup heavy whipping cream cold
    • 3 - 4 tablespoons maple syrup
    • ½ teaspoon vanilla extract
    Tap button to prevent your screen from going dark while cooking.

    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.

    Notes

    What are soft and medium peaks?

    To make peaks beat the cream until you see it start to thicken, stop beating, and lift the beaters out of the cream. 
    Soft peak cream - If a peak forms and flops over immediately, it is a soft peak. 
    If a recipe calls for a soft peak, you can stop beating, but if it asks for a medium or firm peak, continue to beat the cream for a little longer to get the correct consistency. 
    Medium peak cream - If the peak stands well, but the tip of the peak curls over it is a medium peak.
    If you beat medium peak cream a little longer, it will become firm peaks.
    Firm peak cream - If the peak stands well and does not curl over onto itself, it has become a firm peak, and you should stop beating the cream.
    If you continue to beat the cream after the firm peak stage, it will split and won't be nice to use.
     
    Nutrition Facts
    Maple Whipped Cream
    Serving Size
     
    1 x ¼ cup
    Amount per Serving
    Calories
    149
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    7
    g
    44
    %
    Polyunsaturated Fat
     
    0.5
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    34
    mg
    11
    %
    Sodium
     
    10
    mg
    0
    %
    Potassium
     
    68
    mg
    2
    %
    Carbohydrates
     
    13
    g
    4
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    437
    IU
    9
    %
    Vitamin C
     
    0.2
    mg
    0
    %
    Calcium
     
    39
    mg
    4
    %
    Iron
     
    0.05
    mg
    0
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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