Maple Whipped Cream
Our maple whipped cream recipe has only 3 ingredients and takes less than 15 minutes to make. It’s perfect on all of your favorite fall desserts and drinks.
John and I love to create flavored whipped creams. In fact, we have quite a few recipes on the blog. If you haven’t tried our bourbon whipped cream, amaretto whipped cream or our Irish cream whipped topping, then you’re missing out, my friend.
Today we’re adding our maple syrup whipped cream. This recipe started with a simple thought: “Can you sweeten whipped cream with maple syrup?” And it turns out, yes you can!
It’s super simple and perfect for the upcoming holiday season. There aren’t a lot of tips that are needed for this recipe. Everything is very easy to follow.
My only recommendations are to use a high quality maple syrup and to avoid over whipping the ingredients. You’ll have a batch of fall-flavored, maple whipped cream in minutes! Spoon it onto pumpkin pie, a mug of cinnamon coffee, or freshly baked pecan pie.
How to make maple whipped cream from scratch
First, measure out the maple syrup, heavy cream, and vanilla extract into a large mixing bowl. Next, use a hand mixer with a whisk attachment to blend the ingredients. Start on a low speed and then increase it to medium once the topping begins to thicken.
Last, continue whipping the cream until it thickens. Once it can hold stiff peaks, it’s done! (Stiff peaks means the maple whip cream will stand up on its own and not fall off the beaters.)
That’s it, your maple whipped cream is finished. Kim and I hope you enjoy it and wish you all the best 🙂
Other flavored whipped creams you may love:
How to Video
Ingredients
- 1 cup heavy cream
- 3 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
💌 Don't forget to save this recipe!
Instructions
- Pour the heavy cream, maple syrup, and vanilla into a large bowl. Use a hand mixer with a whisk attachment on low speed to mix the ingredients until foamy, then adjust the speed to medium.1 cup heavy cream3 tablespoons pure maple syrup½ teaspoon vanilla extract
- Continue to mix until stiff peaks form.
- Serve on cupcakes, coffee drinks, pancakes, or French toast.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and serving size of 2 tablespoons of maple whipped topping. Actual calories will vary.
- The whipped cream can be stored in a sealed container in your fridge for 3 to 4 days.
If I’m using this as frosting, can I apply it the day before? Or will it melt?
Hi Margaret! This is going to melt very quickly since it’s flavored whipped cream. We didn’t use a stabilizer. It will work as a frosting on cupcakes that can be stored in the fridge and enjoyed cold. However, I wouldn’t try to transport them (not sure if that’s what you were planning). It may work for a single layer cake, but again it should remain cold. It’s great for shortcakes, French toast, pancakes, etc. Hope this helps! 🙂
A winner everytime. I store portions of it in my freezer for when needed.