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How to Make Homemade Maple Whipped Cream

Prep Time :5 minutes
Total Time :5 minutes
Serves: 18
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Ingredients

  • 2 cups heavy whipping cream cold
  • 1/4 cup pure maple syrup cold
  • 1 tsp vanilla paste
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Instructions

  • In a large bowl, whip the cold heavy whipping cream, maple syrup, and vanilla bean paste with a handheld or stand mixer on medium-high speed until peaks form. Be sure to scrape the sides of the bowl halfway through.  Pro-Tip: Place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream. This makes the process so much easier, preventing it from melting and becoming runny!

Notes

    1. Adjust Sweetness: Taste as you go and adjust the amount of maple syrup to suit your preference.
    2. Use Cold Ingredients: Chill the heavy cream, mixing bowl, and whisk before starting to ensure the cream whips up quickly and holds its shape.
    3. Choose Pure Maple Syrup: Opt for high-quality pure maple syrup for the best flavor and sweetness.
    4. Whip to Soft Peaks: Stop whipping as soon as soft peaks form to avoid overbeating, which can turn the cream grainy.
    5. Customize the Flavor: Enhance the whipped cream with a pinch of spice (e,g., cinnamon, nutmeg, or cardamon) or cold bourbon for added depth.
    6. Serve Fresh: For the best texture and flavor, use the whipped cream immediately. If storing, cover tightly and refrigerate for up to 24 hours. If your whipped cream deflates, simply rewhip it until peaks are formed.
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Nutritional Information

Serving: 2tbspCalories: 103kcal (5%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 10g (15%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 30mg (10%)Sodium: 8mgPotassium: 35mg (1%)Sugar: 4g (4%)Vitamin A: 389IU (8%)Vitamin C: 0.2mgCalcium: 22mg (2%)Iron: 0.03mg