Fluffy whipped cream lightly and naturally sweetened with maple syrup goes well with so many treats. Try it on baked oatmeal, waffles and pancakes in the morning and on apple and pumpkin treats all fall long!
A little whipped cream on top of something is all it takes to transform a treat from good to great. This maple whipped cream takes that transformation to the next level.
The maple syrup adds those sweet warm tones that make it extra tasty. A dollop on top of your breakfast or dessert is sure to make it even more memorable.
We originally shared this recipe way back in the fall of 2015. MiMi made some to go on top of a pumpkin slab pie she brought for my uncle’s birthday.
Despite using the recipe all of the time, I never took the time to come back and update this post. So today’s the day!
I actually busted out a mixing bowl and balloon whisk to make this batch. For whatever reason I wanted to prove to myself that I could do it!
Do you ever get stuff like that in your head or am I alone in this? Either way, I made it happen.
Once I put a nice bit dollop on top of my pumpkin gooey butter cake, all of the effort was instantly worth it though. In a pinch, I would definitely put the elbow grease into making it by hand again!
Other than that, this two ingredient recipe can’t get much easier. Just mix them together until you get medium to stiff peaks.
The only real tips are to use really cold cream and syrup. You can even chill the bowl and beaters if you would like.
Really cold cream whips faster, so it will save you a little time. Otherwise just don’t overbeat it.
If you mix the cream for too long, you will end up with maple butter. If that happens, it wouldn’t be the worst thing. Spread some on crescent rolls, toast, dinner rolls, muffins and more! It would even be as a glaze for roasted squash!
Ok, now for the original post MiMi shared in 2015:
This two ingredient garnish may very well be a new go to for you. I know it will be for me. No powdered sugar mess with this.
MiMi whipped hers in a wide mouth Mason jar so it would travel easily to top our pumpkin slab pie which was the grand finale to a birthday campfire. She has a fancy schamncy hand mixer that has a whisk attachment.
If you don’t, you can tightly cap your jar and shake it or make it in a bowl. It was certainly nice she was able to make and store it in the same container though!
Carlee’s two cents: This really is good! It is perfect for your pumpkin pie, or apple pie, or pecan pie, or peach pie, or pumpkin waffles, or apple waffles, or peach waffles or….
- 1 cup heavy whipping cream
- 1/3 cup pure Grade A maple syrup
- Mix cream and maple syrup.
- Whip until medium peaks form.
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Amount Per Serving: Calories: 68Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 5mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g
All nutritional information is estimated and will depend on the exact ingredients you use.